Revolutionizing the soda industry, one flavour at a time

One year ago Innovation Montreal launched by introducing 1642 Cola, an innovative soda company from Montreal founded by Bastien Poulain. Today, we have decided to give you an update on how they are doing and how they are making a name in the entrepreneurship sphere in Quebec.

From 1642 Cola to 1642 Sodas

portrait-bastienBastien has understood that in order to grow you need to diversify. Priorities today are to improve distribution networks and expand product lines. After the Cola came the Tonic and after the Tonic came most recently the Ginger ale, a blend of honey, ginger and maple syrup, always aiming at a premium and local product.

To sustain the development of these new products, Bastien has made the move that many entrepreneurs do – he has opened ownership to four angel investors from the Quebec version of “Dragon’s Den”, Mitch Garber, Martin-Luc Archambault, Alexandre Taillefer and Serge Beauchemin. They own 7.5% of the shares since February 2016.

To expand distribution networks, 1642 Sodas partnered with Lassonde, Quebec leader in ready-to-drink fruit, juices and drinks. This partnership allows 1642 Sodas to expand sales points from 600 to 440 throughout Quebec.

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“What matters the most is that all sales point reorder the product – once the order becomes recurrent, we have overcome most of the challenge”

An innovative gourmet product, not an organic product

It is clear from the beginning that 1642 Sodas are NOT organic products. This is how they differentiate from Bec Cola, a product that was launched in Quebec long before them. “It is difficult to promote both healthy and local products” explains Bastien. 1642 Sodas have made the choice to offer products that are 100% natural in their composition but not organic. Obviously they do not attract the “granola” customers but they do attract another growing target customer basis – epicureans!

What 1642 Sodas can do, unlike organic products firms, is that they can sell alcohol. Indeed, they have partnered with Ungava Spirits and created 100% Quebecer signature cocktails such as their Gin & Tonic,  or their local Cuba Libre, “Gaspésien Libre” with Chic Choc. The team participated to dozens of food festivals (like Premiers Vendredis, which is the largest food truck festival in Quebec). They have also partnered with a famous Montreal snack and food truck, Le Gras Dur, to create a signature dish – General Tao chicken with 1642 Cola.

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“We have the same target as microbreweries – consumers that are interested in quality, taste and pleasure”

1642 Sodas will certainly expand in the near future to the rest of Canada and beyond. After selling 350,000 bottles in 2015 and 530,000 bottles in 2016, it is clear that the innovative company is on a strong upward slope especially considering Montreal is celebrating its 375th anniversary this year.

 

 

 

Fight against food waste through your phone

We are living in a world saturated by new products, new brands, where our conversations and our lives are driven by consumption… and waste. Millennials are feeling a growing sense of confusion and responsibility towards solving the problem of food and energy waste. This is exactly what William pointed out when he decided to launch an app that would allow consumers to optimize their food budget while limiting food waste – Eatizz.

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When you want to launch a new project, begin by thinking about your values

“I wanted to find a solution to a problem that could be that of my generation. This is how I started thinking on sustainability and food waste.”

william-eatizzWilliam Stevens explains how it all started for him. This young French graduate from HEC Montreal comes from a family of entrepreneurs where it is the norm to start companies – restaurants, sustainable swimming pools, linguistic programs. Therefore, it was natural for him to think of launching his own business when he graduated.

Innovation is not always synonymous with innovative financing solutions but it can come from the tool itself – an app that is simple to use and to understand (available both in French and English)

When it comes to financing and structuring the project, William is not that much interested in start-up incubators that he finds too restricting. He wants complete freedom and tranquility when it comes to Eatizz. He started financing the project with his own equity (a first round of $30.000) through a holding after benefiting from insurance compensation from a serious health accident when he was young. After a few months, he welcomed two other associates, Mathieu and Marion and they now work mostly with freelancers.

Eatizz benefits both consumers and small businesses while serving a good cause

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The concept is very simple, which makes it efficient. All the discounted food that you see in supermarkets when they arrive at sales’ expiry date, or in bakeries or in restaurants, can be registered on the app to help communicate important discounts on products. Based on location-based alerts, sales announcements are communicated to users every day. All vendors have to register their offers themselves directly on the app and they can choose between different online formula. Profit comes from retailers who pay a $0.4 fee for each batch of adverts. With an average of 20 ads per day, consumers can get various promotional offers such as a 50% discount to buy cookies on Saint Laurent boulevard and fruit batches at $1 in Jarry.

Fighting against food waste, a relatively new battle in Montreal

France has become the world’s first country to ban supermarket waste and compel large retailers to donate unsold food, allowing to change consumption habits through a more diversified food basket and at the same time, feed more people. Although the legislation was voted in February 2016, other European countries like Germany and Britain had taken measures to reduce food waste and Denmark launched a “waste supermarket” (you can read this very interesting article on the subject)

What about in Canada? Throughout the country, food waste has been evaluated at 27 billion dollars in 2015. Well, as William explained there are a lot of individual initiatives here in Montreal to fight against food waste but they lack visibility. Moisson Montréal is a non-profit organization that gather food donations and basic products and distribute them to community organizations on the Island of Montreal. They have become the largest food bank in Canada. They distribute $81.5 million worth of food annually and there are many social initiatives fighting against food waste in Montreal

Eatizz is hoping to get +15000 users and 150 shops in their databases and eventually monetize the app in 2017. Targets remain realistic and rewards are progressively arising – Eatizz just won a prize for best mobile app at the annual DUX gala recognizing companies who are leaders in implementing healthy eating initiatives.

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Moodmap, a digital urban guide customized to your mood

Have you Montrealers not always wanted to rediscover your own city following your own feelings while promoting local communities? Well Moodmap is designed especially for you. And the team is happy to unveil a new version for their first anniversary!

julien this.jpgThe idea was born when Julien, founder of the project, spent six months studying in Montpellier (France). He discovered there were flyers promoting places to go out depending on your mood and found it quite original. When he came back to Montreal, Julien let his idea mature. There was an innovation side to add to the project to become truly original: create a digital mood map for going out. To do so, finding the right people with the right expertise was critical: Julien had studied Communication but did not have any background in IT Development. This is where Gisele, Manon, Julien and Hugo joined the adventure.

The website which will soon celebrate its first anniversary is getting better and better: visuals, location-based research, social media sharing and… an English version of course! On Moodmap, you can customize your search through a huge list of actions and filters to discover the place that corresponds best. If you feel “chic” and want to “dance” and “date” you will find exactly the right spot to visit.

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Creating an interactive new media 

What makes the project truly innovative and different from other websites is its content marketing strategy: bloggers that are considered as experts of Montreal, curate Moodmap with reviews of their favorite places, depending on their moods and feelings, while promoting their own blog. A team of around 30 bloggers provides quality content to the platform like journalists. Among the latest reviews, Café Parvis by Foodologie.

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Moodmap has also developed an interactive partnership with Bixi for the “adventurous” mood: every month you will be able to find a special urban biking itinerary created by a blogger to discover new places in Montreal. Recently, Montreal Addicts created an exclusive itinerary to discover Villeray and Rosemont.

Creating a community beyond the website

Of course, competition is high in the field of “outing blogs” especially in Montreal – Narcity, SoMontreal, Mtl Blog… but it all depends on the way you classify information and how you promote it. Julien and his team decided to use what they did best to differentiate: creating connections and networking. They therefore decided to organise regular events to have the community discover a new café during a 5@8.

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Moodmap has also started partnerships around major events: Espace Libre, a performance space featuring experimental artists, is a partner of the “curious” mood and provides exclusive promotions and free tickets for the theatre season while Moodmap create customised articles on the plays and the places to discover all around it.

Summer days are also crucial for developing strategic partnerships: Moodmap partnered with Zone Homa where the festival’s team was given the opportunity to create exclusive itineraries on the platform, related to all the cultural events happening in Montreal.

Already celebrating their first anniversary, Moodmap is ready for more challenges: while integrating strategic brands in their articles, bloggers always keep in mind as a main concern to provide unusual and innovative ideas for going out, not only to millennials but also to older people who do not know where to search for ideas and even to tourists.

You can join the team and celebrate their anniversary on July 27 at Pub St Joseph and check the new version of the website… soon in English! Follow them too on Facebook, Instagram, Twitter

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Pollinating Montreal with social entrepreneurship

Did you know that honey is more consumed than maple in Quebec? Did you also know that in Canada, most of the honey consumed is imported? Alex, Declan and Etienne are young beekeepers who decided that they would spread their passion and bring innovation to the beekeeping industry in their home-city of Montreal.

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Making honey in the city is possible and you can even do it on your balcony.

Alveole is a unique and innovative enterprise aiming at mixing apiculture, education and society. It all started with Bruce, Alexander’s uncle, in Manitoba. He owns a beekeeping company where the three friends worked. Like most rural exploitations, their model is based on monoculture (one type of flower provides one type of honey).

We wanted to produce a more natural honey, following the movements of the bees as they pollinate all kinds of flowers in a radius of about
5 km

calendrierInternetAlveole is progressively changing the face of apiculture and using the company as a social tool. The company model is based on team-building: honeybee colonies are installed in schools, universities, CEGEPs, social reintegration organization. Didactic sessions are held to change common ideas related to apiculture, working without any protection, showing that bees rarely sting, explaining the role of bees in the preservation of biodiversity

In fact, the team has launched a nude calendar where they pose surrounded with bees – powerful images to change public opinion in the long term.

 

 

Building the company on public and private partnerships 

In 2013, when it all started, Alveole received a grant and mentorship from Montreal Inc Foundation. Since then, the company has been able to work through public and partnerships. Among the 85 organizations involved, Financement Agricole du Quebec, Caisse Desjardins, Aldo, Cirque du Soleil, Birks. “They pay a fix amount, obtain apiculture services, collect their own honey while we use their rooftops and backyards”, explains Etienne.  Only 7% of the pots are sold in stores and the profits are redistributed in R&D.

Other honey makers have developed urban apiculture in Montreal but the competition is positive as it means that people are more and more aware and that urban beekeeping is growing. What really distinguishes Alveole from others is its community-based vision:

We are not biologists, we want to focus our production on a didactic approach, so that our clients become producers.

“Tasting a good honey is really close to enjoying a good bottle of wine.”

Clientele is formed of epicureans who appreciate the fact that Alveole’s products are made without pesticides, unpasteurized and ultra local. Cities are the ideal ecosystem for bee colonies: they follow strict anti-pesticide legislation, they are filled with a diversity of flowers that haven’t been foraged yet and they are filled with large unused spaces (rooftops are a great example).

Alveole is constantly striving to improve bee health and innovate beekeeping practices and has developed a unique technology with a smartphone app to provide customer services and locate all urban beehives.

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Next steps? Buzzing in the rest of Canada

Today, Alveole has created more than 250 beehives on the rooftops of Montreal or in the backyard of companies and individuals, producing 3 tones of honey every year. After pollinating rooftops of Montreal, Alveole has started opening beehives in Quebec City and Toronto. They are in fact hiring at those locations (see their job & internships offers).

The team is bustling with ideas to bring bees and citizens closer and meet their various goals: enhance consciousness related to sustainable cities and environment, produce more local honey, grow urban pollination.

You can follow Alveole on Facebook, Twitter, Instagram and although bees cluster in the beehives during winter, you can take part in one of their training workshops very soon.

Shaking the world of food entrepreneurship, meet Amélie Morency

“When I was 8, I started selling potpourri baskets in the street one day, and I got 50 bucks out of it. I thought: that’s it, I’m an entrepreneur!”

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Amélie Morency is 24 today and she has already launched two startups, and one on the way. This time, she is ready to change the face of food entrepreneurship in Montreal through the FoodRoom an innovative culinary co-working place to open this spring.

Entrepreneurship, a means to achieve independence

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photo by Foodivine Photography

Amélie is impatient, passionate and ambitious. Entrepreneurship has always been her way of achieving autonomy. Realizing the importance of earning money at 8, she had a bank account to keep her savings at 14 and started a landscape gardening company while studying. Her family gave her great examples: her father and grandmother were entrepreneurs and have always been supportive. “I didn’t need to do all this, but I have so many aspirations and I always want more responsibilities, more challenges”.

When her mother wanted her to go to university, Amélie preferred the more pragmatic Cegep program. She then graduated from Institut de tourisme et d’hôtellerie du Québec (ITHQ) and started working in a restaurant but moving up the ladder was too slow for her, she needed to achieve her goal faster and the solution was in entrepreneurship.

Amélie knows that entrepreneurship is not for idealists and sometimes you will break your neck. However, she did succeed in launching a successful first startup, A toutes les sauces, an eco-friendly catering company, and she earned several prizes and awards from the prestigious Founder Institute, Coop HEC and Fondation ITHQ…

The FoodRoom, an innovative solution to entrepreneurs’ problems

When Amelie launched A toutes les sauces, she quickly faced a major issue which wasn’t cash flow but a stable location to cook to meet the needs of her clients and fulfill impending contracts. Lack of infrastructure is what inspired the FoodRoom.

Other similar shared kitchen initiatives exist in Europe and the United States (the San Francisco’s Underground market was a pioneer). Montreal is a fertile ground for such innovative initiatives: Amélie is part of a broader community of young immigrants and Quebecers willing to build a food patrimony for themselves (on this subject, read Alix Food’s terrific blog), and she wants to provide her fellow entrepreneurs with the physical and social infrastructure to create delicious products, build partnerships with producers.

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The 7500 sq feet coworking space will be located in the Ahunstic area in Montreal. Half of the space will be dedicated to cooking and half will be transformed in offices and a multipurpose hall to organize events and trainings.

“We want to become more than a kitchen rental project, we want to create a community with high quality equipment”.

Through monthly subscriptions, members will get access to customized services. Caterers, small-scale producers (salsa, cookies, ice cream), chefs or food-truck owners’, everyone need a space to cook and in fact, the FoodRoom has already secured 23 contracts with clients and 65 are on waiting list.

“Getting investors to believe in you and your company is the toughest part.”

Investments for the FoodRoom came from Amélie’s private funds, from private investors and bank loans, but today, more than 500 000$ have been invested in the company and the building permit is settled so nothing will stop this exciting project from blooming this spring!

For now, you can visit their website, Facebook, Twitter and Instagram, and you can meet Amélie at La Gare co-working if you’re in the area.

Bastien Poulain, innovating the cola industry

It might be cold in Montreal but the city is bustling with hot innovative projects. Bastien Poulain is one of these dynamic young entrepreneurs surfing on the wave of innovation. He has launched 1642, the first cola made of maple syrup, in a country where the soda industry is clearly dominated by multinational firms.

Entrepreneurship? It runs in the family

bastien-poulain.jpgBastien is not from Montreal but his heart now belongs to the city. Born in the French city of Rennes, he was raised in Brittany in a family of entrepreneurs.

“My father and grandfather were both entrepreneurs. It runs in the family. I spent my childhood immersed in this world. Every Saturday morning, I opened the cheques with my father and gave him the amounts.”

However, Bastien knows that having childhood memories is not enough: to be an entrepreneur, you need to have an original idea, and be passionate about it. Bastien started his professional life in China and Montreal in the hotel industry and the idea of a Quebec cola only came to his mind in 2013.

Innovative financing tools

Like many startupers and entrepreneurs, Bastien had to juggle with several financing tools: although he had put money aside before the project, he launched a crowdfunding campaign on Indiegogo and raised $7,111 CAD in a month. He also earned a grant from Fondation Montréal Inc, and credit from Banque Nationale and from private investors through the TV show “L’Oeil du Dragon”. Bastien knows that money is the backbone of his effort: “financing is a continuous goal that we have to consider on a daily basis to manage our growth”

Producing a local soda through social entrepreneurship

bouteille1642.pngProducing alternative sodas is not a new idea and there are many examples in the world, such as Breizh Cola, a soda launched in Bastien’s original region of Brittany, but what is so innovative and special about 1642 is that (almost) everything about it is local.

“In Quebec, we have the chance of having the most natural and healthy sugar so when we asked ourselves what we would put in our cola, the answer was crystal clear”.

Not only is the product local but it is also perfectly adapted to the changing market: Today, consuming local products is not a trend anymore, it is a fact.

Bastien is dedicated to working with quality local actors: his company is the only one in the soda industry working with the best Canadian micro-distillery, Le Domaine Pinnacle. All providers and employees are local. The cola itself is named after the foundation date of Montreal, and Bastien has already developed strategic language elements and strong communication.

“We want to tell a story with our 1642, a story for all Montrealers, whether we were born here or made it our home. This is the story of our proud city”.

Consumers become influencers

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Bastien started his adventure by targeting the Canadian market and neighbour states who have a good image of Canadian products. His target consumers are in their twenties and thirties, they are striving for innovative products and they like to tell all about it. “1642 is not a luxury product, it is a quality product”. Although an individual bottle will cost around $2 CAN in Canada, it is distributed in more than 600 locations in Quebec (you will find a helpful interactive map of Montreal on the website), in prestigious restaurants (Le Toqué, l’Européa in Montreal), in supermarkets and delicatessen shops. 1642 wants to create a niche on the fizzy drink market.

Next steps?

There is no doubt that 1642 will continue to grow in Canada but the company wants to develop sales in Europe, China and the US. They have also started to expand the range of products with 1642 Tonic, their new soda. In the short term, communication and PR remain a key issue and Bastien will represent Canada as a delegate at the G20 Young Entrepreneur Summit (G20YEA) in Beijing in August 2016, along with 16 other entrepreneurs.

1642 is sold in more than 600 locations in Quebec and 20 in France and Belgium, you can also buy it online. It is very active on Facebook, Twitter and Instagram. Personally, I have tasted it at L’Intermarché Universel, 89 av. du Mont-Royal Est.