Nosh Staff

In this week’s notable new products roundup, Elmhurst 1925 announces the release of its first food product, Streusli brings its granola into new eating occasions and Good Girl Snacks releases Hot Girl Pickles.

In the latest episode of Elevator Talk, we feature leaders from Harken Sweets, Rotten, Soom Foods and Philosopher Foods. Watch founders and CEOs introduce their brands and provide a recap of recent news and updates. This week’s special co-host is Wade Yenny, the vice president of center store for The Fresh Market, who shared his thoughts, questions and feedback with the participants.

In a special dispatch from Las Vegas, the Nosh team spoke with Specialty Food Association trendspotters about the latest food and beverages on display at this year’s Winter Fancy Food Show.

In this week’s notable new products gallery, TCHO releases Choco Nachos just in time for the Super Bowl, Enzymedica launches its first CPG food product and Oreo hopes to transport consumers’ taste buds to outer space.

In distribution news, Maazah brings its Afghan dizzling sauces to Target, Funky Mello finds its way to Whole Foods Market locations in the Southwest and Supergut dips its toe in retail at Sprouts and Erewhon.

The Winter Fancy Food Show kicked off on Sunday with numerous new products tapping into consumer demand for culinary convenience.

Will Nitze, the founder/CEO of brain health-focused CPG brand IQBAR, shared candid takes on how to scale a food/beverage company, including those on funding (“bootstrapping is the worst thing you can do”), staffing (“how to build a $50M brand with a staff of six”) and retail (“choose channels that scale well).

In this week’s new products gallery, Once Upon a Farm branches out into the past category, Kabrita launches what it touts as the only goat milk-based infant formula to meet all FDA requirements in the U.S. and Cheez-Its launches a new Extra Crunchy innovation perfect for ASMR lovers.

Hear from LesserEvil president and CEO Charles Coristine about the ways the snack brand maintains a focus on capital efficiency. The result: new products, new retail channels, new investment capital and new manufacturing facilities, with every quarter either break-even or profitable depending on whether the aim is revenue or margin growth. Being efficient with capital is a strategy companies of all sizes need to master in order to grow sustainably.

Working with chefs and incorporating food trends has become a common marketing tactic for CPG brands, but that’s very different from building your brand as an outgrowth of your restaurant business – and bringing that company’s cooking mindset to its products. For Dario Wolos, however, there was no other option.