Adrianne DeLuca

Better-for-you pretzel maker Stellar Snacks has secured a strategic minority growth investment from private equity firm Main Post Partners.

Greek yogurt-based frozen pizza maker Yough was nearing an almost deadly inflection point, until Target stepped in. Over the past six months co-founder and CEO Micheal Rolland went from questioning whether to continue, to buckling down the business and scaling up from 50 to a few thousand doors nationwide.

Husband-and-wife team Toby and Melanie Maloney are starting over at 77 and 71 years of age, respectively, after long careers as executives led them to a much sweeter gig.

Plenty of geographies are associated with styles of yogurt, but its birthplace – Bulgaria – is often forgotten. Trimona hopes to change that.

Habiza started with 19-year-old college dropout Jonathan Srour selling hummus from his parents’ driveway, lemonade stand-style. Today Nosh has learned that business landed nearly $2.5 million in fresh capital.

Little Spoon is taking another significant step in its mission to expand access to high-quality baby and toddler nutrition by opening the brand up to an entirely new consumer base: infants.

Gut-healthy “real food” is driving consumer demand. It’s no wonder sourdough is showing up in all areas of the store and fueling innovation beyond the bread aisle.

Food As Medicine (FIM) programs could create over $45 billion in state economic activity if implemented and made accessible to all eligible patients, according to a new report.

Keep It REAL Foods is betting that vertical integration is the key to unlocking longevity for a quintet of founder-led companies that it recently brought together under the newly established moniker.

As consumers continue to demand nutrient-dense offerings and Americans increasingly take up use of GLP-1 drugs, broad-scale innovation tides across meals and snacks seem to be heading in a singular direction.