Nosh Staff

BevNET and NOSH presents: Community Call, a recurring series of open meetings dedicated to pressing topics impacting food and beverage businesses. Topics on the docket include: learning the formula for a successful Expo West exhibit; how to successfully pitch media for coverage; and how to follow up post trade show to get business done.

In this week’s new products gallery, Brightland teams up with White Buffalo Land Trust, Hearthy Foods expands its wellness product lineup and Brooklyn Delhi incorporates the notorious ghost pepper into its latest hot sauce.

The NOSH team discuss cereal and the wave of successful Asian-American Pacific Island CPG food products. Later, a panel of experts talk about some of the big conversations happening throughout the cell-cultivated protein industry.

In this People Moves: Awakened Foods CEO steps down, Organic Valley names new CEO, Jenny Craig gets a new Executive Chef, Country Archer fills VP of marketing role, and more.

In this week’s new products roundup, Biena expands its snack lineup, Scott’s Protein Balls celebrates American Heart Month and Haagen Dazs unveils an innovation in the novelty set.

Cambridge, Mass-based Formaggio Kitchen has been providing specialty and imported goods to the Boston area since 1978. As the store expanded beyond its flagship location it has also brought a range of new products and categories into its mix. When the original owners retired last year, they sold the business to long-time employee and general manager, Julia Hallman.

Frozen Chinese food maker Xiao Chi Jie received a capital infusion of $21 million just over three months after the company had announced a previous raise of $10 million.

This week the team dishes out some hot takes on condiments and give an update on some recent divestments and sales resulting from supply chain struggles. Later, we hear from Adam Spriggs, founder of The Angel Group.

Today we welcome a familiar face to our full-time staff. Melissa Traverse, a former BevNET colleague who rejoined the team as the Director of Community to take the lead on engagement with our growing community.

James Beard award-winning chef Stephanie Izard spoke about the origins of her globally inspired consumer brand This Little Goat, how taste and accessibility guide its thoughtful product and marketing strategy, why the company turned to self-manufacturing and how she became more comfortable as the primary spokesperson for her restaurants and brand.