Meagan McGinnes

In recent years, both emerging and major jerky companies have launched products emphasizing their artisanal, natural, gourmet or premium origins. While those offerings have mostly been seeded in the grocery channels, the focus has shifted to that of convenience stores.

As emerging food brands continue to take more market share away from some of food’s biggest players, they also are luring away some of their top talent. Here’s the latest in natural food hiring news.

From why Nestlé is changing its strategies to appeal to new consumers, to why packaged and processed food brands are really into protein, here is the latest in natural food news this week.

Some of CPG’s most prominent ingredient and flavor suppliers have created purchasing and consulting options for startup companies. Why? It’s not for a lack of business with large brands.

Terms of the deal were not disclosed. As part of the acquisition, Lisa Pounds, Green Plate Founder and CEO, will assume the new role of CEO of Celebrate Brands.

This week, two up and coming natural food brands — chilled bar brand Perfect Bar and baking mix company Foodstirs — announced they are launching at Starbucks cafes nationwide. The retail addition is just one piece of each brands’ marketing strategy for product innovation and capturing new consumers.

Watch as Stonewall Kitchen CEO John Stiker spoke with the NOSH team about how he’s looking to further build out Stonewall’s gourmet food empire by diversifying. The hope is to create a platform of numerous specialty brands across all categories.

To make sense of the FDA’s recent flood of guidances and announcements, we spoke with a few industry experts to help us break down the regulatory and political jargon and explain what it could potentially mean for business leaders.

On quarterly earnings calls last week, global brands The Hershey Company and Mondelez Inc. spoke to how they plan to reinvigorate their portfolios by growing their salty snack lines.

What trends are brands embracing to stand out in a sea of food at a time when consumer expectations are already set so high? The Project NOSH team scoured the showroom floor to find out.