BRIDGEWATER, NJ.  — Keto Kind and Superfrau have been selected as winners for the Nestle Health Science Innovate Forward: The Longevity Challenge. The challenge is a joint initiative between Nestle Health Science and the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University through its Food and Nutrition Innovation Institute.

The challenge was created to accelerate innovation in nutrition and support startup acceleration, the company said. The winners were chosen based on potential in advancing science and driving new solutions in the food and nutrition space.

The competition was judged by a panel of science and nutrition experts, two faculty members at Tufts University, and R&D team members from Nestle Health Science.

“We are delighted to congratulate Keto Kind and Superfrau as our challenge winners,” said Rania Abou Samra, global head of technology and Product Development for Nestle Health Science. “Their innovative approaches and dedication to improving the health and wellness of individuals align perfectly with our mission at Nestle Health Science. As we support their continued growth and success, we are excited to collaborate and explore groundbreaking nutritional solutions.”

Keto Kind and Superfrau will receive mentorship, strategy guidance, and technical support from experts at Nestle Health Science and Tufts University and will be awarded a one-year membership on the Institute’s Food and Nutrition Innovation Council with access to its network.

Keto Kind is a plant-based keto beverage formulated from almond milk, MCT oil, avocado oil, pea protein, vanilla extract, cacao powder, sunflower lecithin, sea salt, monk fruit and stevia to help consumers managing carbohydrate intake on a ketogenic diet.

“With the invaluable support and mentorship of experts from Nestle Health Science and Tufts University, we look forward to further developing and expanding Keto Kind,” said Mauricio Moel, co-founder of Keto Kind. “Our aim is to contribute to the advancement of ketogenic nutrition innovation and make a positive impact on the lives of individuals seeking to support their health.”

Superfrau is a sparkling functional beverage that utilizes upcycled whey to offer a beverage that features protein, B-vitamins and electrolytes. The company uses upcycled whey from yogurt production, which would usually otherwise be discarded or used as feedstock, according to the company.

“This achievement represents a remarkable milestone for Superfrau,” said Melissa Martinelli, founder of Superfrau. “With the invaluable guidance and expertise of Nestle Health Science and Tufts University, we are eager to broaden our impact and offer consumers a delightful and nourishing beverage that empowers them to make health-conscious food choices while also helping reduce waste.”

Enjoying this content? Learn about more disruptive startups on the Food Entrepreneur page.