Covering the Natural, Organic, Sustainable, & Healthy Food Industry
While some ice cream brands are leaning into the plant-based movement, others are exploring creative new flavors like orange fennel, cream puff and turmeric ginger. Take a look through some recent innovations in frozen dessert from Winter Fancy Food Show in San Francisco.
Countertop’s mission is to bring functional ingredients and great flavor to everyday cooking. Jamie Kantrowitz, the co-founder and CEO of Countertop, aims to make it easier for consumers to elevate their meals with her line of seasonings, honeys and butters that are minimally processed and incorporate ingredients like turmeric, ginger, tulsi and moringa
To’ak is pioneering a new way for consumers to experience chocolate. The mission-based brand focused on conservation launched an ultra premium product in 2014, and is now ready to expand its offerings to target a wider range of consumers. Based in Ecuador, To’ak is vertically integrated, controlling the entire process of cacao production and chocolate making, including harvesting, fermentation, roasting, packaging and fulfillment.
Caulipower, a brand under the Vegolutionary Foods umbrella, today announced the launch of its newest frozen innovation, the cauliflower tortilla. The vegetable focus has paid off for the brand. In 2018, the company had revenues of over $45 million.
Rhythm Superfoods is hoping a brand redesign and portfolio expansion will bear fruit. Next week at the Fancy Foods Show the produce snacking company will debut a new line of fruit snacks and, later this year, will reveal refreshed branding, according to CEO Scott Jensen.
Cannabidiol (CBD) is enjoying its moment as one of the hottest ingredients in the food and beverage industry. But even as regulations on hemp production have been lifted and more states adopt pro-cannabis stances, consumer education remains a key concern for the nascent CBD market.
Change is difficult. But often it’s needed — even vital — to move your company forward. That’s what Angie Bastian discovered when she decided to rebrand her popcorn line as Angie’s Boomchickapop, despite a loyal following under the name Angie’s Kettle Corn. In this video, recorded at NOSH Live Winter 2018, Bastian shared why she chose to make this decision, even though the company risked losing consumers who knew and loved the old brand.
It’s time to plan for the new year, and we’re kicking it off with the announcement that Walter Robb, the former Whole Foods co-CEO, will take the stage this June at NOSH Live Summer 2019 in New York City. A pioneer of the natural food movement, Robb will share insight into the industry’s evolution. With experience ranging from organic almond farming, leading Whole Foods Market, and mentoring and investing in the next generation of natural food brands, Robb will discuss not only the current state of the marketplace but also what he envisions for the future of food.
Less than two years after repositioning its line, hummus brand Ithaca Cold-Crafted has grown to being on shelves in over 3,000 retailers. To see further distribution growth, the company announced today that it has closed a $2.7M round of funding.
Larry Kahn, a partner and managing director with private equity firm Beechwood Capital, spoke about the courtship process between brands and potential capital partners, what entrepreneurs should and shouldn’t say in a funding pitch and why investors loathe surprises.
After of a year of fast growth, plant-based dairy brand Lavva has undergone a rebrand that places a greater emphasis on taste as it seeks to expand its consumer base in 2019. The brand has enjoyed success since launching roughly a year ago, growing to 1,000 doors in retailers and closing $5.8 million in investment.
The complete lineup of presentations from NOSH Live Winter 2018 is now available to watch on the NOSH YouTube channel. Nearly 350 natural food industry founders and executives gathered at the Loews Santa Monica Beach Hotel in Santa Monica, Calif. on November 29-30 to discuss the evolving marketplace, discover what’s next and explore how they can work together to fuel growth for their businesses and the natural food industry.
At NOSH Live Winter 2018, Kathryn Peters, EVP of retailer services at SPINS, and Brian Reed, principle at IRI, revealed that for food brands, simply being “natural” is no longer enough to capture consumers. However, the duo said, there’s plenty of white spaces for brands to seek out.
Slice of Sauce co-founder Emily Williams has transformed traditional condiments. With an innovative new format, the mess free slices of ketchup don’t skimp on quality ingredients and are set to launch in spring of 2019.
Lantana Hummus CEO Matt Gase says he was “born into big food.” In both his time responsible for some of the top food and pet brands as well as CEO of emerging brands, over the years Gase learned “there are tremendous advantages to big food, but there are vulnerabilities as well.”