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PepsiCo Picks 10 Hispanic-Owned Startups for Accelerator Program

The food and beverage companies will participate in a six-month business mentoring program and receive a $20,000 grant to accelerate business growth and transform their product offerings.

Pepsi Co Greenhouse Accelerator Program

PepsiCo has chosen 10 finalists to participate in its Greenhouse Accelerator Program: Juntos Crecemos (Together We Grow) Edition. Juntos Crecemos is a multifaceted platform part of PepsiCo’s Racial Equality Journey designed to provide short- and long-term support to Hispanic small businesses over five years. The finalists represent a diverse range of emerging businesses in the categories of consumer-packaged goods, beverages, market analytics and technology, sustainable packaging solutions, and environmental impact and waste reduction.

In addition to receiving the $20,000 grant and mentorship, the finalists will have an opportunity to secure more funding later this year by showcasing the progress made as a result of Greenhouse Accelerator support. In November, an expert selection committee will award an additional $100,000 to the business with the highest potential to continue its expansion and opportunities to work with PepsiCo and Juntos Crecemos.


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The businesses chosen to participate this year include:

  • Chuza (San Diego, Calif.) with a range of fruit and vegetable snacks using 100% Mexican spices
  • Date Better Snacks (Los Angeles, Calif.) with snacks made using Medjool dates and rainforest alliance-certified 85% organic chocolate
  • Dathic (New York, N.Y.) with an AI-powered platform that provides Hispanic market insights and analytics to CPG brands
  • FoodWare (Bay Area, Calif.) with a tech-enabled reusables tracking system and impact accounting platform
  • HyfĂ© (Chicago, Ill.) which uses nutrients washed away in food manufacturing wastewater to power the creation of carbon-negative essential goods
  • I Eat My Greens (San Diego, Calif.) which provides plant-based soups while practicing sustainable agricultural practices that reduce food waste
  • Katrina Brewing (Miami, Fla.) with the first craft non-alcoholic beer that is an authentic artisanal Mexican option to the emerging non-alcoholic beer sector
  • Pisqueya: (Brooklyn, N.Y.) which offers a premium line of hot sauces and seasonings
  • Tia Lupita Foods (Los Angeles, Calif.) which uses nopales (cactus) as an alternative functional, sustainable ingredient in its grain-free tortilla chips and tortillas.
  • True Spirit Beverage (Tucson, Ariz.) with its Parch line of non-alcoholic, vegan, gluten-free, all-natural agave cocktails infused with desert botanicals and adaptogens


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