Covering the Natural, Organic, Sustainable, & Healthy Food Industry
Having built a significant portfolio of meat-alternative offerings, Tofurky is now looking to tackle the dairy set, announcing today that sub-brand Moocho will be spun off into a more clearly independent line, with rebranded packaging.
Viraj Puri, co-founder/CEO of greenhouse innovator and fresh produce brand Gotham Greens, discussed the company’s genesis, its ambitious mission and multifaceted business model, weaving technology and human resources to reach an optimal outcome, how he defines and communicates ‘local’ as a marketing term and best practices for working with local governments and leaders.
According to Emily Schildt, “We’re living in an age of too much stuff.” With the goal of cutting through this clutter, Schildt, a CPG marketing consultant, founded Pop Up Grocer, a traveling food and beverage brand activation spotlighting a curated selection of emerging natural brands, offering them exposure to consumers, influencers and industry professionals in a candy-colored Instagram-friendly setting.
Learn how your brand can stand out in our new eBook for food and beverage brands. Access sample marketing plans, best practices and cheat sheets with tactics that will make your most important business conversations, like those with retailers and investors, more effective.
Taste Radio Insider Ep. 72: What Sparked A ‘R.E.D.D.’ Revolution? Plus, How To Stand Out With A Sweet Story.
This week’s episode focuses on how two food companies are evolving to meet the needs of modern consumers. In our first interview, we spoke with Alden Blease and Emma Frelinghuysen, the founder and CEO, respectively, of R.E.D.D. Bar, who discussed the reasons for and execution of a rebrand and reformulation. Later, we sat down with Arnold Coombs of top-selling organic maple syrup brand Coombs Family Farms, who discussed how the company has built consumer loyalty through education about the product’s health benefits along with the development of an innovative package.
Betting on the ubiquitous affinity for chocolate, companies are now trying to create high-quality, tasty sweets that incorporate functional benefits — steering both into the supplement and snack aisles for merchandising — and looking at a variety of functions and ingredients: everything from vitamins that taste like conventional candy to prebiotic European chocolate bars.
Halal frozen meal, sauce and snack brand Saffron Road is mapping another category entry, launching shelf-stable meals this month. The new microwavable pouches come in two Indian-inspired flavors: Chickpea Masala and Delhi Potatoes.
Jake Kneller is the co-founder of Sweet Nothings, a startup company offering a lineup of frozen snacks designed to be enjoyed anytime of the day. The products are crafted to be eaten like an ice cream without dairy or added sugar, and instead highlight healthy and clean ingredients such as blueberries and beets.
To-date, the plant-based meat world has been largely dominated by sausage, burger and ground beef alternatives — Alpha Foods, however, sees a future in faux fowl. Investors are supporting this outlook, with the brand announcing today the close of a $28 million round of investment.
Taste Radio Ep. 200: How Do You Build The Next Great Global Brand? By ‘Getting The Small Things Incredibly Right.’
Sam Dennigan, founder of innovative plant-based brand Strong Roots, spoke about the company’s focus on making sustainable food that appeals to the next generation of health-conscious consumers, how thoughtfully planned demos can be the best path to trial, why Strong Roots is positioned as a “Consumer Packaged Good” and its “top down/bottom up” strategy for becoming a global brand.
Michigan-based food and beverage consulting group JPG Resources is growing its capabilities — and eyeing New York City’s entrepreneurial scene to help do that. After opening a new office last month, the company has an array of new offerings slated to launch this spring — fueled by seasoned food industry experts joining the team.
Kellogg and Tyson prep for plant-based launches; Yofix raises $2.5 million and more in this week’s Checkout.
Nona Lim spoke about the development of her namesake food brand and the importance of saying “no” to “top-line growth that isn’t in line with our profitability requirements.” She also discussed the ways in which she funded her upstart brand prior to accepting venture capital, how she negotiates favorable terms with suppliers and why she describes venture capital as a “double-edged sword.”
At the Winter Fancy Food Show, Aylon Steinhart, co-founder of plant-based dairy brand Eclipse, discussed the company’s path to market, having launched its soft serve ice cream bases and packed ice cream drums into San Francisco and New York restaurants and scoop shops in 2019.
Angelina McClean is the Vice President of Wake-N-Bagel, a frozen bagel brand that’s bringing the bagel shop experience to home kitchens. The company is targeting natural food consumers and specialty shoppers that want fresh baked bagels without spending hours in the kitchen.
Mondelēz International announced last week the appointment of Nancy Pak as CEO of premium cookie brand Tate’s Bake Shop. Pak succeeds former CEO Maura Mottolese, who is now CEO of hot sauce brand Cholula Food Company.