Headlines

Consumers are ready for fresh baby food offerings and it’s time to meet that need head on, believes Once Upon a Farm (OUAF) CEO John Foraker. To test this assertion, the chilled baby and child food brand is ready to “go big” thanks to a $20 million dollar investment announced yesterday. CAVU Venture Partners led the round, with S2G Ventures, Beechwood Capital and other earlier investors also taking part.

Dawn Anderson, the founder and CEO of OHi Food Co., believes the taste, texture, and nutritional profile sets the brand apart from other refrigerated bars. The company’s line of plant-based bars combines whole ingredients such as pumpkin seeds, macadamia nuts, and almonds, with functional ingredients like maca, reishi mushrooms, and mesquite powders.

Jason Karp, CEO and founder of hedge fund Tourbillon Global Master Fund, announced earlier this week that he will be shutting down the multibillion dollar fund and returning roughly $1 billion dollars of capital to investors. His new focus, he told NOSH, will be focusing on health and wellness.

This week we’re joined by Paddy Spence, the visionary founder of market research firm SPINS and CEO of beverage platform Zevia. Hear about the origins of his remarkable career, how marrying personal insights and passion with quantitative data has been central to the success of Zevia, why brands should focus on continuous improvement and his perspective on work-life balance.

FBOMB has seen exponential growth as of late thanks to a rising interest in keto-friendly products and a majority stake investment made last year by Disruptive Enterprises.

From a food and beverage giant partnering with startups to learn more about innovation, to investors experiencing the highs and lows of working with brands, here is the natural food news you need to know this week.

Brands’ — such as Puffworks  — efforts to prevent peanut allergies have inspired other brands to develop products that offer the early introduction of other allergens.

Colorado Food Works (CFW) aims to foster business development and grow Denver’s foodie reputation outside of Boulder’s shadow. Maybe most impactful, however, is the group’s ability to be a unified voice for the city’s natural food industry amid a time of change for Denver’s entire food economy, led by the city itself.

Terry Thomsen, founder of Feel Good Dough, was inspired to develop a healthy dough alternative for her grandkids. The frozen pre-made organic dough utilizes premium, clean ingredients to create breads, pretzels, rolls, pizza and the like.

With the rise of beef jerky, companies are using consumers’ desires for high protein snacks to introduce shoppers to a different kind of meat snack with a long history in South Africa.