Lukas Southard

Blackbird Foods is utilizing its foundation in foodservice and a self-manufacturing production model to build a frozen vegan food brand that aims to “displace conventional animal products.”

The Spare Food Co. is targeting a new revenue channel with the launch of its first-ever foodservice ingredient, Spare Starter, made from six upcycled vegetables and used as an ingredient and flavor additive for various dishes.

The recent publication of a recipe for lab grown coffee using plant cell lines opens up a conversation about the balancing act of open-source research and intellectual property in food tech.

The long term impact of GLP-1 drugs on consumer behavior remains to be seen but many CPG food and beverage companies are already preparing.

At NOSH Live Day Two, industry leaders discussed the power of disruption, how the struggle of being an emerging brand’s founder is part of the growth and why setting realistic goals can lead to long-term success.

Club chain Costco for years has used roadshow sampling events as a testing ground for new brands being considered for a rotation in-store. The process of planning, staging, executing and following through can be complicated and fraught with risk.

Two Chicago-based retailers Foxtrot and natural grocery chain Dom’s Kitchen & Market announced an all-stock merger that will create a new entity called Outfox Hospitality.

Ghee butter company 4th & Heart has secured a $10 million investment led by existing investor Cambridge Companies SPG to help the brand build out more production in its ghee stick product line which is seeing rapid growth in the premium butter category.

Post Holdings reported overall net sales gains in Q4 paired with volume declines across categories and a healthy bump from its new pet food business.

Low-FODMAP condiment and sauce maker Fody Foods closed a series B equity investment round last week and appointed a Joel Warady as its new board chairperson.