Nosh Staff

Coming on the heels of a rebrand last month, Union City, California-based vegan cheese dip maker House Party announced it has landed its products in 51 Whole Foods Market locations across Northern California.

Jason Burke, founder and CEO of clean-ingredient meat snack and condiment brand The New Primal, discussed the demands of building a modern food brand, why he advises founders to embrace reliable business practices and a cautious retail strategy and how “the goalposts” have shifted when it comes to large CPG exits. He also stressed the importance of due diligence on potential investors and shared a moving story about his motivation to provide consumers with better food options.

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.