A collab with the world’s most famous mouse for a magical snacking adventure; a feature in Dennis Quaid’s The Next Great American Snack – airing to 80 million American households this summer; and working with Dole, one of the largest food producers in the world, to explore turning food surplus into plant-based dips are among the highlights in store for the Singapore-headquartered snack producer.
Driving these wins is the concept of upcycling ‘ugly’ fruit and vegetables into moorish baked snacks.
Confetti triumphed over stiff competition, clinching the $10,000 prize after presenting its innovative approach alongside four other finalists of the SNAC Shark Tank Competition, the eagerly awaited event hosted by SNAC International at its annual SNX trade show, this year held in Dallas, Texas from April 14-16.
Following his insightful discourse on entrepreneurship, Shark Tank’s Daymond John, founder the CEO of fashion brand FUBU, joined a panel of judges of industry experts to assess the live pitches.
It was a gamechanging moment for Confetti Snacks, Keya’s Chips, Absurd Snacks, THEO’s Plant-Based and Good Journey Donuts.
Taking the bull by the horns to punt the good stuff to the judges as well as trade show attendees, Confetti Snacks emerged victorious.
Tackling global food waste
The world is grappling with the scourge of food waste – with a whopping 30% of perfectly edible produce or processed food lost to landfills, incinerators or left to rot in the field.
This number is even more striking given the large number of hungry people in the world. Wasted food is not only inefficient and a waste of time and money, but a social justice issue. It’s also menace on the environment, producing large quantities of greenhouse gas (GHG) emissions, not to mention the wasted natural resources.
Initiatives like Confetti are leading the charge in sustainability, realizing the opportunity to turn food waste into profit. By diverting surplus produce from its grim fate and transforming it into wholesome snacks, these companies are forging a paradigm shift in an industry saturated with conventional fare.
In her SNAC Shark Tank pitch, founder and CEO Betty Lu asked, “How can we solve two of the world’s biggest problems – starvation and food waste?”
She went on to elucidate how upcycling can be used to minimize waste, generate additional revenue streams and enhance brand image through sustainability initiatives. Moreover, consumers embrace upcycled foods as a tangible means to reduce their ecological footprint while tucking into something indulgent.
Confetti is Upcycled Certified by the Upcycled Food Association, and the win sets the tone for the upcoming Upcycling Day (June 24), which not only champions environmental stewardship but also fosters creativity and resourcefulness within communities.
Confetti does this by taking the snacking concept one step further and introducing the world to the world.
“We take ‘ugly’ produce, upcycle them to delicious and crunchy baked snacks and season them with award-winning seasonings inspired by cultures of the world,” Lu told the judges.
This flavor exploration takes snackers on a journey to explore different cultures, from its European-inspired Summer Truffle Mushroom Chips to Indian-style Tandoori Curry Veggie Chips and Japanese-infused Teriyaki BBQ Vegetable Chips. Other exciting SKUs in its lineup include Green Curry Mushroom Chips, Black Truffle Mushroom Chips, Just Half Moon Mandarin Chips and Holiday Spice Mandarin Chips.
This mindset has garnered many accolades for Confetti, including a feature in the Michelin Guide and being awarded Best Gourmet Snack of 2021 by APAC Insiders, 5th Annual Singapore Business Awards and Tasty Singapore Brand Ambassador (2019-2022).
As it continues to redefine the snacking landscape, the 100% woman- and minority-owned company remains steadfast in its mission to nourish both body and planet one chip at a time.
And that certainly is on the cards. Looking ahead, Confetti is about to embark on an exciting trajectory, with plans to introduce value-sized packs and explore partnerships with industry titans like Dole. Its collaboration with Disney also promises to amplify its message of joy and sustainability to an even broader audience. And look out for Quaid’s Emmy award-winning documentary, The Next Great American Snack.
