Headlines

From a new online marketplace built around no-added sugar products, to retailers working to make their stores more accessible, here are some of this week’s top stories that you should know.

There’s a new wave of leadership in the food industry this summer. Here are the latest team shake ups that you should know.

Moving forward, Campbell said it will focus on its two core businesses in North America: Campbell Snacks and Campbell’s Meals and Beverages.

Investment firm Sunrise Strategic Partners announced today an investment in ice cream producer Coolhaus. The company plans to release a plant-based product in the near future.

Blue Moose of Boulder hand-crafts organic hummus, dips and salsas from scratch. The line of preservative-free dips and spreads utilizes HPP processing to achieve a 100 day shelf-life and bring its health-forward and convenient snacks to millennials.

The organic and natural products company reported a net loss of $69.9 million for the quarter, but the executive team has hope that the company can successfully pivot toward profitability.

Can bone broth be the next kombucha? Investment group CAVU Venture Partners thinks so. The fund announced today an $8 million series A investment in upstart bone broth brand, Kettle and Fire.

Angie’s Boomchickapop co-founder Angie Bastian on how function, femininity & fun helped build a $250M brand. Tom First, the co-founder of Nantucket Nectars and an operating partner at private equity firm Castanea Partners discusses business habits that have supported his career as an entrepreneur and investor.

Snack brand Hippeas today announced a changing of the guard. Founder Livio Bisterzo will move to the role of chairman while Joe Serventi, current U.S. general manager, will assume the role of global CEO.

Dairy vs. almond milk. Rice vs. cauliflower. Beef vs. “clean” and plant-based meat. The past year has been filled with fighting between traditional food industries and the makers of their budding alternatives — and the past week was no different.