Adrianne DeLuca

Ground Up has confidence in its ability to do two things really well: scale a flavor-driven, clean label nut butter business and give women the confidence they need to succeed in the workforce.

Plant-based frozen food outfit Tattooed Chef is nearing a settlement with investors three years after filing for Chapter 11 bankruptcy protections.

Vertical farming food tech company Oishii announced today the first closing of its $150 million Series C round, led by SPARX Asset Management Co.

Protein-packed innovation isn’t slowing down – it’s coming for every eating occasion, and everything in between, in particular.

Noosa parent company Novus Foods is pushing deeper into the fridge, extending and evolving its mainstream gelatin brand Winky into a functional food platform with the debut of a new protein-forward dessert line.

Three months after offloading its snacks business, Hain Celestial reported its free cash flow increased to $35 million and debt fell below $145 million year-to-date during its third-quarter earnings, released today.

An IP lawsuit over plant-based egg white protein could determine the future of a pair of food tech companies right as they are on the verge of scaling.

Jesse & Ben’s announced today it has raised a $10 million Series A round led by venture capital firm Greycroft to fuel retail expansion and continue expanding the company’s supply chain.

Alternative steak maker Chunk Foods has secured shelf space in the freezers of Whole Foods, bringing three SKUs of its soy-based product to the natural channel retailer’s Northeast region this month.

Yaza is prioritizing consumer education and brand expansion as it works to move beyond startup mode and build a solid brand block around its “Mediterranean Made Easy position,” complete with a new look and new products.