Meagan McGinnes

Matcha has long found its way into Japanese sweets from macarons to mochi, cakes to cookies, and even chocolate bars, but during this year’s Winter Fancy Food Show (WFFS) in San Francisco, it was clear the traditional ceremonial tea powder has moved beyond the teacup and into the North American snack market, too.

Jacqueline Claudia always dreamed of being a marine biologist so she could save the world “one fish at a time.” So now, when the all-grown-up co-founder and CEO of Love The Wild Seafood was presented with an opportunity to work with Aqua-Spark, the first investment fund focused exclusively on sustainable aquaculture, she headed straight for the bait.

Matthew Parry, COO of ABC North America LLC, told NOSH that feedback from The Good Crisp Company’s first nine months on shelves showed that U.S. consumers and retailers were not connecting with the brand’s original name, Mamee.

Keeping dairy in the barnyard rather than out among the crops, the proposed bill, the Dairy Pride Act, declares that dairy foods should be made from the secretions of hoofed animals only.

Primal Kitchen Restaurant’s first franchise in Los Angeles is expected to open this April.

More than 150 public and private companies took the stage during ICR’s investment conference this week — and among its presenters were some of the food industry’s most influential directors.

Here’s how brands and manufacturers, retailers, and entrepreneurs fit into the city’s vision for a more “inclusive, healthy, vibrant and resilient” Denver.

Longtime Founder and CEO Keith Robbins sold Bubbies Homemade Ice Cream to Kenex Holdings, a Chicago-based investment company, after almost 32 years of business. Financial terms of the deal were not disclosed.

A recently published Innova Market Insights report found that global new product developments for fruit-based snacks more than doubled, from less than 8 percent to nearly 18 percent, over the past five years.

The trend of transparency within the packaged food industry is getting literal.