SAN FRANCISCO — The Kraft Heinz Co. seeks to partner with startups developing solutions to improve the taste, nutrition and sustainability of tomatoes. The ketchup maker, in collaboration with the organizers of the Future Food-Tech event series, is launching an Innovation Challenge to highlight emerging talent and solve industry challenges.

Previously, Danone North America, Givaudan, Puratos, Kellogg Co., Unilever, Roquette and Quorn Foods have introduced similar initiatives with Rethink Events. Startups may apply for the latest installment at through Jan. 20, and selected finalists will pitch ideas to Kraft Heinz executives during the Future Food-Tech San Francisco summit March 16-17.

Startups may submit concepts for ingredients, processing and packaging technologies and finished products. Kraft Heinz is most interested in applicants that have proof of principle and prototypes. Solutions may span seed to shelf, tapping into taste, nutrition, convenience, affordability and sustainability.

The winning startup will receive coaching and expertise from Kraft Heinz North America executives, encompassing technical, regulatory, innovation, marketing, scale up and distribution guidance, as well as access to the company’s facilities for on-site support.

Last year, Kraft Heinz at Future Food-Tech San Francisco hosted an Innovation Challenge focused on new applications for beans and pulses. Full Wrap, a gluten-free tortilla made from sprouted legumes, was selected among three finalists and 128 submissions.

The Future Food-Tech team will host a webinar featuring Maxine Roman, new ventures and disruptive research and development at Kraft Heinz, and Erin Wahal, head of research and development for taste, meals and away from home at Kraft Heinz, on Dec. 13 to provide additional details regarding the challenge.