In a wide-ranging interview, Siggi’s founder Siggi Hilmarsson chronicled his journey from selling his Icelandic-style yogurt on the streets of Manhattan through to the creation and eventual acquisition of the brand in 2018. This episode is presented by Flavorman, the beverage architects.
The FDA’s first hearing on cannabis products provided few concrete answers on exactly how and when it will regulate the emerging marketplace of CBD products. In the following days, NOSH spoke with a handful of industry experts to assess their reactions.
Though the business opportunity is budding — legally, semi-legally and illegally — creating a cannabis brand in an unclear regulatory landscape can be an overwhelming task. During BevNET and NOSH’s second Cannabis Forum for Food & Beverage, held June 14 in New York City, thought leaders and entrepreneurs from across the emerging industry gathered to clear up some of the noise around a handful of the biggest current questions and challenges in the space, from brand building and tax codes to product design and testing.
At NOSH Live last week, entrepreneurs hailing from a variety of companies and backgrounds gathered to network and learn from successful industry leaders. As part of the event’s slate of speakers, O T.J. McIntyre, currently CEO of Bobo’s Oat Bars, shared lessons from a career spent working with high growth companies.
Earlier this month Campbell’s had its third quarter earnings call and investor day, providing insight into the company’s plans to tap into trends like plant-based eating, bone broth and rising consumer interest in cooking and clean ingredients.
Plant-based rice alternative RightRice is giving back as it continues to grow. Keith Belling, the CEO of the three month old company, announced this week that he has donated 1% of the company’s equity to non-profit No Kid Hungry. At the same time, the brand also announced it has expanded into Kroger.
Erin Asaad is the founder and CEO of Culina, a company with a mission to make delicious plant-based foods. The brand’s first product is a coconut yogurt made with clean ingredients that comes in a sustainable terracotta pot.
Earlier this week NOSH Live Summer 2019 kicked off in NYC with a “boot camp” for food businesses. Attendees absorbed tips and strategies from a team of business experts, ranging from navigating e-commerce and branding to understanding how to build teams.
The importance of effective leadership and strong communication within a team and with consumers were strong themes carried throughout day two of NOSH Live Summer 2019 in New York City.
Lactose-free premium ice cream brand Beckon won the NOSH Live Summer 2019 Pitch Slam, giving its founders support to spread the joy of ice cream even further.