It’s now official. We’ve been hearing for months now that Babson College has plans to open a satellite incubator in downtown Boston in the Innovation District, from informal discussions with administrators, to an unconfirmed story that hit the Herald in November, to Mayor Menino’s mention of Babson coming to the Innovation District in his guest post for BostInno just a few weeks ago.

Now we know the details thanks to a press release issued earlier this morning. Babson will actually be partnering directly with MassChallenge in moving to the Innovation District, whereby MBA students part of Babson’s Venture Accelerator program can house their startups at the MassChallenge office space. Taking language directly from the release, this partnership will “create Babson graduate student hatchery space in Boston’s Innovation District.”

Babson graduate students go through an application process to be included in the Hatchery and are granted space one term semester at a time. You can learn more about Babson’s Venture Accelerator Hatcheries here. The celebration/announcement event will be held on March 3rd at 5:30 PM at MassChallenge.

Here are a roundup of Babson MBA startups who will be at the Babson/MassChallenge space to give you a sense of the new innovation to expect in downtown Boston. Make sure you welcome these innovators!

• AdaptiveAlgo (Srikanth Krishnamurthy M’11) – AdaptiveAlgo is an online, on-the-fly, adaptive analytics platform that incorporates the latest market information and provides investment managers real-time analytics to help make informed decisions.
• AltrUHelp (Mathew Paisner M’12) – AltrUHelp is an online social experiment aiming to prove that if given the proper platform, humans naturally enjoy helping each other because altruism is central to the brain and pleasurable. Our website is under construction but we are planning to launch the beta this Spring.
• Banyan Buildings (Tom Lovett M’11) – Banyan Buildings LLC is a consulting firm focused on reducing the operating costs of our clients through energy efficiency and sustainability initiatives.
• Cocomama Foods (Sara Gragnolati M’10 and Zachary D’Angelo M’10) – Cocomama is a nutrition-based, gluten-free food brand that uses ancient grains to make healthy, delicious products.
• Fetchmob (Alisa Boguslavskaya ’05, M’11) – Fetchmob com allows you to buy things without shopping for them.
• Four Walls Real Estate (Tim Walls M’12) – providing exquisite homes, and innovative home buying experiences in Boston’s MetroWest community.
• JD & JP Medical Design (Jeff D’Agostino M’11 and Johnny Pryor) – JD & JP Medical Design is dedicated to developing novel solutions to advance the treatment of minimally invasive vascular disease.
• KokoBerna (Belinda Ephraim M’11) – 7 million highly affluent multicultural consumers are frustrated with general market skin care products, which contain hormone-disruptive chemicals that do not resolve their unique skin care needs. KokoBerna develops and markets proprietary skin care products that target these consumers’ unique skin care needs using bioactive ingredients that are kosher, natural, organic and fair-trade certified.
• Mandarin Cube (Liqiang Tou M’11) – An innovative cube Mandarin teaching service provider to prepare Americans ready for the future, one cube at a time.
• Modapt (Mark Lederhos M’11) – Modapt, a software product operating in a cloud computing environment, facilitates and manages the live conversion of websites for optimal display and interaction on mobile phone browsers.
• Nightjockey (Kyle Cooke M’11) – Nightjockey is a mobile app dedicated to real-time dinner and drink specials created by local bars and restaurants for consumers to use on the go.
• Performant Ventures (Gaurav M’11, Luke Cooper M’11, Mark Crawford) – PV is a seed stage venture fund, focused on commercializing outstanding and promising technologies. PV is focused on making investments in lower middle-market companies in variety of sectors.
• VitaFlavor (Michael Kasseris ’11) – VitaFlavor is an organic flavor enhanced vitamin powder that can be incorporated into the rice and grain cooking process to bring essential vitamin and minerals to people’s diets in the developing world.