So, “we see a lot of potential to grow,” Barr says. The ready-to-drink protein category is expected to see annual compound growth of eight per cent from 2020 to 2027. “Instead of a coffee and a donut or muffin, grab a Brüst for a healthier mid-day snack,” he explains.īrüst is sold online and in Canadian grocery stores.

The result is Brüst, a protein-packed cold-brew coffee to help people fuel up on the go. Why not combine the two into a tasty beverage? Sometimes they’d have a shake in one hand and coffee in the other. Barr, a triathlete who worked in beverage marketing at Nestlé, and Gupta, a competitive squash player, both regularly drank protein shakes after a workout. The annual competition is hosted by Smith’s Centre for Business Venturing and Queen’s Venture Network.īrüst, which took home $30,000, was started in 2018 by Barr and Amar Gupta. Alumni judges could split the prize money among as many teams as they wished. They were among eight teams that pitched their businesses.

Her company, Sparkbox, is based in England.īoth earned a share of $55,000 in funding at the UPstart Venture Challenge in December. Lindsay Fisher, BCom’12, saw how artificial intelligence can help fashion retailers earn higher profits. Josh Barr, BCom’10, set out to make a tastier protein drink as co-founder of Brüst Beverage Company in Toronto. The winners of the UPstart Venture Challenge at Smith can attest to that. These are the ingredients that take businesses from startup to success.

Sparkbox sale