5 startups disrupting eating and drinking habits at Montreal Grand’ Messe

Innovation MTL discovered them during Fondation Montreal Inc. annual event, La Grand’ Messe. For this 3^rd edition, 100 startups were gathered to present their newly crafted products to investors, media, influencers, and the general public.

Mushup coffee

Do you also have that colleague who decided to cut off his coffee consumption because he was experiencing chest pains, insomnia, anxiety? Perhaps he or she would be interested in Mushup coffee… quality and fair trade coffee beans, roasted in Montreal, but without all the negative effects of coffee thank to a magic ingredient: mushrooms! Not magic mushrooms, but medicinal mushrooms extracts that add healthier virtues while enhancing the taste of coffee beans. Who knew that the coffee industry still had room for innovation? Try it out, it is delicious (and the branding is gorgeous too)!

Cultur’ dough

Eating is about so much more than feeding yourself or even indulging, it is about living new experiences. If you cannot afford a trip to an exotic destination perhaps you can at least experience that change of scene during a handful of seconds by biting in one of Cultur’ dough cookies. You can jump from Japan to the Mediterranean, from Mexico to the Middle East, without any visa, directly from your taste buds to your imagination. For those who seek something different from regular cookies, it is definitely worth it.

Choco de Lea

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Chocolate is a guilty pleasure in so many ways: it is rarely fair trade, it is a calorie bomb, it uses animal products, and often comes in non-recyclable packaging. Léa wants to solve (almost) all these problems with her craft chocolate bars. Using soya milk and gourmet ingredients, she advocates a more responsible consumption of chocolate. We had the opportunity to taste the camomile and cherry flavoured white chocolate. It was surprisingly delicious. It is brand new, so follow her adventures on Instagram!

Haumana

Haumana produces baobab natural energy bars. If you wonder what a baobab is, it is a tree that grows in Africa. People there consumes the citrusy fruit that comes from the tree after drying it and making a powder out of it. It is said to have true health benefits. Haumana is working with a cooperative of women in Senegal to produce their vegan, raw and gluten-free energy bars. The light sour taste gives it a funky twist. And don’t worry, there is an option with chocolate too, it is available here.

Blue Pearl Distillery

Last but not least, if you want to make that old gin & tonic look rejuvenated and more exciting, while supporting a Montreal based company, Blue Pearl Distillery has created a surprising, delicious and funny product to try. With 100% Quebecois ingredients, their Bleu Royal gin has a flowery flavour (it is distilled with juniper berries and coriander) and a natural blue color (apparently it comes from the butterfly pea flower) and… when you mix it with (1642) Tonic, it becomes pink. More than an ordinary liquor, Blue Pearl wants to offer experiences, and magical ones, preferably. You can find Bleu Royal gin at the SAQ.

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5 exciting findings from Grand Messe startup invasion

In an old church transformed into Theatre Paradoxe, you could discover various innovative ventures in the food, travel, services, marketing, design or fashion industry. This 3rd edition of the Grand Messe was organized by Montréal inc and presented by Bell. Startups were pitching their ideas in confessionals to the media who symbolically awarded a benediction to their favorite emerging startup.

Innovation Montreal’s team was on the ground and discovered 5 innovative products:

Brwski

Sagafrika

Perla Paletas

Brwski, the first in-store digital beerologist that simplifies how grocery customers discover beer in-store. They invented a unique machine to help beginners and beer geeks look for the perfect beer in store.

Sagafrika, offering the first range of African frozen dishes cooked in Quebec. We met with Sandra, the founder, and tasted a delicious cassava leaves sauce from Congo.

Perla Paletas, bringing typical healthy Mexican ice-cream and Popsicle to Canada. Made with real fruits and no additive, they offer an original healthy snack for summer days. We tasted their lime and cucumber Popsicle and their chocolat and raspberry frozen yogurt. Perla has launched a crowdfunding campaign on Ulule to extend her product line.

Picolo Velo

Reunion D Sens

With the same healthy concerns in mind, we got to admire a bicycle made of wood, Picolo Velo. The wooden bike frames have been designed and built in Montreal with social, environmental concerns. We also discovered that the same sustainable concern was shared by corporations : Reunion D Sens offers companies two innovative locations in the heart of Montreal to organise meetings. These locations offer a unique experience that stimulates creation and helps to lower stress levels and increase confidence.

Stay tuned for more in depth stories on some of these innovative startups!

Kombucha is disrupting drinks industry with fermentation

The challenge of creating a new market

With a BA in microbiology and biochemistry, Sebastien Bureau is a natural born innovator. He started home brewing Kombucha in the early 2000s when it was still completely unknown in Canada.

By the way do you know what kombucha is? Kombucha is a type of fermented tea that is lightly sweetened, flavored and fizzy. It is produced through the fermentation of tea using Scoby, a “symbiotic culture of bacteria and yeast”.

This fermentation process was what fascinated Sebastien the most. Co-founder of the first Quebec Kombucha company, RISE Kombucha as VP of Research and Development, he decided, after 6 years, to focus on a new mission: developing innovative procedures and helping other in the development, preparation and execution of Kombucha and other fermented products. Mannanova was born.

Spreading the word about fermentation

Sebastien wanted to educate the general public throughout the world. He started on his own back in 2014 and created a team in 2016 with Eduardo and Thomas, Debora and Nathaly.

What makes this entrepreneurial adventure promising is that it answers a current interest throughout the western world: “From sauerkraut to kefir, miso to jun, the world of fermented food is rich and varied – and increasingly popular” (interesting article on the subject). Often associated with health benefits, fermented food is on the rise.

Eduardo, Vice President and business developer, is convinced that there are true opportunities in Quebec and British Columbia but also in emerging markets like Brazil (where people are already health conscious and curious about fermented food) or even in Africa. Kombucha making can even be a social development tool in countries like Haiti: the process is simple and easily accessible to economically disadvantaged populations.

A community-centered venture 

Another scope of Mannanova’s mission is to experiment with Kombucha production. Their partnership with MaBrasserie, a cooperative brewery, since Spring 2017 is one way of implementing innovations: every week, Mannanova team creates a new innovative flavor of Kombucha, served on tap in the microbrewery. Flavors are inspired by the season: on the menu this Winter you might have tasted the Pine & Christmas tree flavor (brewed with actual fir branches), Apple and Cinnamon or more recently the Kombucha Fuego, a balanced mix of spicy and sour.

Beer lovers also find an interest in Kombucha because the brewing processes are very similar. Sour ales and brett beers. In fact, brett is short for Brettanomyces, which is the yeast used in Kombucha fermentation. In smaller doses, it is considered as a “beer sourer” and can produce wet hay “horse blanket” notes.

The team has also developed a new base material called Manna-K: this highly concentrated Kombucha is an ingredient that solves most of the problems kombucha producers face every day: alcohol control, lack of space, time and money:

Discover their consultation, education and production activities and go to MaBrasserie to taste one of their latest inventions.

Introducing the new innovation in craft beer tasting, made in Quebec

Create a local emulation

The original idea for Passeport en fût was discussed in August 2015, between Catherine and her co-founder Geneviève. Catherine worked with the Quartier Latin SDC (Société de développement commercial), an organization that helps retailers promote their activities in their local environment. In a neighborhood like Quartier Latin, where there are many breweries, bars and restaurant, she wanted to offer innovative ways to create a bond between SDC and the general public.

With the rise of craft beers in consumption patterns, focusing on microbreweries was the most natural move. Especially as there were no efficient models to help retailers promote their products: there are big events organized every year to promote the craft brewery industry (cf. Mondial de la Bière) but there is no real product or service to encourage people to discover breweries by themselves, throughout the year.

“Microbreweries are real partners, they do not participate to our project, they are fully part of it”

From vouchers to a mobile application

A new startup was born. The original project was as simple as revolutionary: a booklet of vouchers – 12 vouchers for 12 beers (or non-alcoholic drinks) in 12 Montreal microbreweries, at a very attractive price, for a limited period. The vouchers were mailed directly to buyers. This model really put forwards breweries through a B2C approach.

For the two first editions, in 2016 and 2017, this paper version of the passport proved to be very popular but Catherine received a growing demand for innovating her product: turning the passport into a mobile application was an attractive idea, but it needed capital and expertise to succeed.

In 2017, Catherine met with the founders of a web agency, Okam and got a “professional” crush with its co-founders, Samuel and David.

With this new partner, she could develop the app and bring her entrepreneurship adventure to the next level: through technology, she could extend the service to the rest of Quebec and serve a wider audience.

In October 2017, the new version of Passeport Local and the app were launched, with the opportunity to discover 12 locations out of 70 microbreweries throughout Quebec.

A new technology startup to promote local entrepreneurship

The success of Passeport en fût crossed both the provincial and national borders and Catherine is currently working on possible projects in the rest of Canada and the US.

To implement these new developments, she has created another startup, PSSPRT, that specializes in developing technology products dedicated to discovering local companies and their products. Along with her partners from Okam, they are working on bringing personnalisation and customization to a whole new level, to help local companies expand their visibility with mobile tools.

“We are looking at opportunities to expand our technology beyond Quebec by selling usage rights to our app.”

We can’t wait to discover these new innovative products, but until then, a little bird told us that 15 additional microbreweries will join the Passeport en fût this Spring. To discover it all, you can download the app here.