Covering the Natural, Organic, Sustainable, & Healthy Food Industry
Tosi Health thinks there’s room for one more leader in the crowded bar set.
From CBD to imperfect produce, this week brands are looking for new ways to appeal to shoppers, embrace the latest trends and streamline their operations. And, for those that achieve these goals, the results can be lucrative.
Tune into this week’s Elevator Talk! Camille Paz y Mino, the founder of Highland Farm Foods, a line of quinoa-based snacks and cereals, talks about reaching millennial shoppers, what the brand’s distribution plans look like and what she’s learned as the company has grown.
Retailers made some big moves this week. From new strategies with product assortment, to efforts to improve the customer experience, here are some of the top stories you need to know.
At a presentation today, the CEO of meal kit maker Blue Apron said the company is ready to tackle revenue by focusing on new on demand offerings, dialing in its marketing strategy and expanding the types of products it offers consumers.
Meet StirItUp, the producer of shelf-stable hummus brand Hummustir. Tune in to hear Rakesh Barmecha, CEO of StirItUp, discuss how the brand identified its core consumer and refined its branding and value proposition.
From a Thai sauce brand gaining nationwide distribution, to a vegan puff maker adding new doors, here is the distribution news you need to know.
The investment round was led by New Crop Capital with European food producer PHW Group, retailers Thrive Market and Fresh Direct also taking part.
Popcorn seasoning brand Kernel Season’s, oat-based food brand Quaker Oats and squeezable applesauce company GoGo Squeez all announced new products to move beyond their legacy offerings, eating occasions and consumers.
Drew Harrington and Amanda Klane, the millennial masterminds behind frozen Greek yogurt company Yasso, on the keys to building an $80 million brand. How Cali’flour founder Amy Lacey created a thriving direct-to-consumer business for her brand of innovative, vegetable-based pizza crusts.
The artisanal ice cream brand announced today that it had closed a minority investment from Strand Equity. The capital will be used to help the company scale its presence in retail and to open scoop shops on the West Coast.
In Kellogg’s quarterly earnings report published Thursday, the company said the protein bar brand contributed $59 million in sales during the second quarter and $110 million year-to-date.
This week our newsfeed was filled with stories of retailers trying to gain a competitive advantage — and the brands who are helping them do so.
Frozen novelty brand Chloe’s Fruit announced today the close of a series B round of funding. In 2019 the company plans to deviate from its current 2.5 oz. popsicle for the first time with two new offerings.
At this year’s IFT, research firms Mintel and Innova shared data on new consumer desires and innovation areas for target age groups that food brands should keep in mind in order to see long-term success.