ProjectNOSH.com daily news roundu\ Project NOSH Newsletter - February 15, 2018
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New at Project NOSH

Ingredient Suppliers Show Love for Small Businesses

Meagan McGinnes

Ingredient Suppliers Show Love for Small Businesses

Some of CPG’s most prominent ingredient and flavor suppliers have created purchasing and consulting options for startup companies. Why? It’s not for a lack of business with large brands.

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NOSH Live Summer 2018: Food Brands, Innovating Naturally
The NOSH Live conference will return to New York on June 4+5. Expect speakers that inspire and provide actionable takeaways, opportunities that showcase your brand, networking that drives new partnerships, and education for those of you getting started. Early registration discount of $200 per ticket expires Friday, April 20.
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Food Wire

Ready Pac Foods Releases Sweet & Spicy Korean Chopped Salad Kit

Talenti Gelato & Sorbetto Announces New 2018 Flavors

Applegate Relaunches Two Pepperoni Varieties

Wild Ophelia and High Brew Coffee Launch Cold-Brew Chocolate Coffee Bites

Garden of Life Launches Four Organic and Non-GMO Dr. Formulated Products

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Food & Beverage Industry Jobs

NEW! On Premise Activation Specialist - Phoenix, AZ

Inspira Marketing

Phoenix, AZ

NEW! National Sales Manager

JVNW, Inc.

Canby, OR

NEW! Marketing Specialist

Verde Farms

Woburn, MA

NEW! Supply Chain Planner/Buyer

Vital Proteins

CHICAGO, IL

POST A JOB »  VIEW ALL JOBS »

Beverage Industry News

HR Complicit in Harassment, Say Women Suing Monster

OXiGEN Gains Global Growth Partner In FC Bayern Munich

Peet’s Coffee CEO Dave Burwick Joins Boston Beer Company

Sparkling Waters Rise From the South (1 comments)

Bonafide Beefs Up Offerings & Brand

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Craft Beer Industry news

Catawba Brewing to Release Small Batch Pomegranate Sour Ale

Dogfish Head Craft Brewery to Sponsor 2018 James Beard Awards

Dogfish Head, Ballast Point Distribution Rights Traded in Illinois

Boston Beer Founder Jim Koch Discusses New CEO Hire

Saint Arnold to Release Divine Reserve No. 18 Imperial Stout

SUBMIT NEWS »


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