Mondelēz selects Alpine Bio, Nourish Ingredients and fermentation innovators for CoLab Tech 2026

Mondelēz International has selected a group of ingredient and fermentation-focused startups for its CoLab Tech 2026 accelerator, signaling growing interest from major food manufacturers in technologies that address some of the biggest formulation challenges facing the food industry.

• Mondelēz selected nine companies for its CoLab Tech 2026 accelerator from more than 200 applicants worldwide.
• The cohort included Alpine Bio, Nourish Ingredients, Ruby Bio and Akarso Bio, all of which are developing next-generation food ingredients using biotechnology and fermentation.
• Participants will take part in an eight-week program providing mentorship, technical support and access to Mondelēz's global R&D network.

The nine-company cohort spans areas including sustainable packaging, artificial intelligence, ingredient innovation, food processing and consumer insights. However, several of the selected businesses are focused squarely on technologies relevant to the future of protein, fermentation and food formulation.

Among the most notable participants is Alpine Bio, which is developing its Fractionated Soy Protein Isolate (FSPI), a next-generation soy protein ingredient designed to deliver functionality traditionally associated with dairy-derived whey proteins.

The company recently highlighted FSPI as a solution for high-protein bakery and snack applications, sectors where manufacturers have often struggled to increase protein content without compromising taste, texture or product performance.

Alpine Bio has also positioned the technology as an alternative to whey proteins at a time when dairy protein supply chains have come under increasing pressure.

"The protein boom isn't slowing down, but the whey supply chain can't keep up," Founder & CEO Magi Richani stated when announcing the company's participation in the accelerator.

According to Alpine Bio, its ingredient delivers strong solubility, a neutral flavor profile and functionality designed to mimic dairy proteins in finished products.

The company's selection gives it an opportunity to place the technology directly in front of Mondelēz teams developing future snack products during the accelerator's eight-week program.

Another standout participant is Australia's Nourish Ingredients, which has become one of the most closely watched companies in the fermentation-derived fats sector.

Nourish uses precision fermentation to produce specialty lipids designed to recreate the taste, aroma and mouthfeel associated with animal fats. Its flagship ingredient, Tastilux, is intended to help plant-based and hybrid protein products deliver a more authentic meat-like eating experience, while its Creamilux ingredient targets dairy applications.

The company has built significant momentum over the past year. In August 2025, Nourish secured FEMA GRAS recognition in the USA for its Mortierella alpina biomass (S11), enabling commercial sales of Tastilux as a flavoring ingredient. Earlier that year, the company reported a 1,700% increase in production capacity as it prepared for broader commercialization.

Nourish subsequently announced plans to establish a European commercial hub in Leiden, the Netherlands, where it is building innovation facilities, laboratories and demonstration capabilities designed to support food manufacturers developing next-generation products.

Its inclusion in the Mondelēz program suggests growing interest among major consumer packaged goods companies in animal-free fats as a means of overcoming persistent taste and texture challenges in alternative proteins.

The accelerator also features Ruby Bio, a company using fermentation and renewable feedstocks to produce clean-label emulsifiers.

While emulsifiers often receive less attention than proteins or fats, they play a critical role in determining texture, stability and shelf life across a wide range of food products.

Ruby Bio's technology uses renewable and upcycled feedstocks to produce ingredients designed to replace synthetic emulsifiers that many manufacturers have sought to remove from product formulations.

Announcing its selection, the company said it would work closely with Mondelēz scientists and formulators to expand the application of its ingredients in sustainable snacking.

According to Ruby Bio, its fermentation-derived emulsifiers have already gained traction in baked goods and beverages and are now being evaluated for broader snack applications.

Akarso Bio represents another fermentation-focused company within the cohort. The startup has developed a fermentation-derived prebiotic nanofiber platform that functions similarly to hydrocolloids while qualifying as a fiber ingredient on product labels.

The technology is designed to help manufacturers create higher-fiber foods without sacrificing texture or sensory performance, while also supporting gut health and metabolic wellness.

Founder Anne Palermo described the company's work with Mondelēz as an opportunity to develop healthier fiber-rich foods that do not compromise on taste or texture, two characteristics that remain essential for mainstream consumer adoption.

Together, Alpine Bio, Nourish Ingredients, Ruby Bio and Akarso Bio illustrate a broader shift taking place across the food industry. Rather than focusing solely on new consumer products, many large food manufacturers are increasingly exploring enabling technologies that can improve functionality, nutrition, sustainability and consumer acceptance at the ingredient level.

The remaining companies selected for the program reflect the diversity of approaches Mondelēz is exploring.

De3pbio is developing AI-enabled biomanufacturing technologies for precision nutrition and functional ingredient discovery. Nous is using proprietary extraction technologies to create soluble, taste-neutral functional ingredients. Attribute Analytics provides data-driven insights connecting sensory, consumer and sales information to accelerate product development. Cal-San has developed microwave-assisted dehydration technology for snacks and ingredients, while Nfinite Paper is focused on recyclable high-barrier paper packaging designed to replace metallized plastics.

Mondelēz reported that more than 200 companies applied to participate in CoLab Tech 2026.

"The consumer packaged goods industry is facing a confluence of transformations - from supply chain to AI," said Ian Noble, R&D Vice President for Research, Analytical Sciences & Cocoa at Mondelēz International. "That's why CoLab Tech is such an important program for Mondelēz. It gives us access to innovators who are developing emerging technologies built to navigate these dynamics, helping accelerate our capabilities and ambition to lead the future of snacking."

The selected startups will participate in an eight-week program that includes mentorship, technical collaboration, virtual workshops and access to Mondelēz's global network of experts and partners.

While the cohort spans multiple technology areas, the prominence of companies working on protein functionality, fermentation-derived fats, clean-label ingredients and fiber technologies highlights where many food manufacturers see future opportunities. For companies such as Alpine Bio, Nourish Ingredients, Ruby Bio and Akarso Bio, the program provides a chance to demonstrate how next-generation ingredients could help shape the future of mainstream food products.