Nosh Staff

Several dozen food brands are outpacing category growth and trampling incumbents. As the industry remains challenged by a range of external forces, these companies continue to thrive. Who are they, and how are they doing it?

In Nosh’s first-ever reviews roundup, we take a bite of a co-branded hummus collaboration, fiber-filled fruit bars, a low-sugar take on a popular candy, and a breakfast-inspired treat.

In this week’s notable new products roundup, Zucker’s Bagels & Smoked Fish enters retail, The Hershey Company jumps on the freeze-dried candy craze, and Garden Veggie expands its Flavor Burst tortilla chip line.

Esi Seng, former CEO of Tate’s Bake Shop, recently joined truffle-enhanced condiment producer TRUFF as CEO. At Natural Products Expo West, she chatted with Nosh about what drew her to the SKYY Partners-backed company, her plans for increasing brand visibility and accessibility, and what she hopes to achieve in her first year heading up TRUFF.t

On this episode of CPG Week, the team unpacks PepsiCo’s unsurprising acquisition of better-for-you soda brand Poppi.

First it was snacking as a love language. Now, snack category savant Shauna Golden is diving back in to examine the relationship between the category and an omnichannel strategy.

An array of elevated pantry staples, salad dressings and sauces launched at Natural Products Expo West, offering convenience with a premium twist. Several options featured “no seed oil” callouts, underscoring a growing consumer preference for avocado oil and extra virgin olive oil.

Lisa Curtis launched Kuli Kuli a little over a decade ago to introduce the green superfood moringa into more American diets. Her mission continues with a refreshed brand identity rolling out across 11,000 stores nationwide amid a period of “unprecedented” growth for the supplement brand.

At Natural Products Expo West this year, Archer (formerly Country Archer Provisions) CEO Eugene Kang spoke about the brand’s journey of reworking its look.

How do the taste and texture of plant-based meat stack up against animal protein counterparts? Food System Innovations’ nonprofit initiative NECTAR wants to quantify how meat alternatives can compete better on the plate.