Adrianne DeLuca

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.

Indian food company Sach Foods showed off its new Indian-inspired frozen pizzas as well as a new paneer SKU that is crafted with A2 milk.

It’s Skinny has dropped its diet culture nomenclature in favor of a new convenience-forward positioning as it ramps up brick-and-mortar retail expansion.

Chocolate bar maker Vine to Bar has repositioned its original products to better promote its gut health-friendly claims, including updated packaging and resulting in a major retail rollout.