News

Building on its success in the breakfast sandwich category, Mason Dixie Foods is expanding its range of frozen heat-and-eat offerings with new elevated takes on traditional fast-food options rolling out this week at Whole Foods Market stores.

BFG Partners has launched Fund III and has already raised about 70% to its goal of $125 million to provide capital growth to better-for-you food, beverage and personal care brands.

As speculated last week, the next challenge for the proposed $24.6 billion merger between Kroger and Albertsons is coming from the federal government.

In this week’s notable new products roundup, Goodles’ makes its portfolio more inclusive with gluten-free offerings, Siete expands its gluten-free cookie lineup and Guy Fieri brings Flavortown to retailers nationwide. Serenity Kids Serenity Kids is bringing global flavors to tiny tots with its new line of World Explorer Pouches. Available in six varieties – Free… Read more »

This week the BevNET and Nosh team discusses Poppi acquisition rumors, the investment landscape, and consumer adoption of functional mushrooms.

The pushback against Kroger and Albertsons’ proposed $24.6 billion merger continues to mount, with a new report from Bloomberg claiming that the Federal Trade Commission (FTC) plans to file a lawsuit to block the deal as early as next week.

Just two weeks into his tenure as CFO at Meati, Phil Graves is getting a promotion. The mycelium root-based protein company this week elevated Graves, a former Patagonia exec, to CEO, following the departure of president/COO Scott Tassani earlier this month.

In this week’s notable new products roundup, Rob’s Backstage Popcorn celebrates the upcoming 20th anniversary of Mean Girls, Actual Veggies seeks to reinvent the french fry and Offshore Greens turns to kelp to create a climate-friendly nutrition powder.

YouTube star Ryan Trahan has joined low-sugar candy brand Joyride as an investor and part owner as the company refocuses around the creator as its chief creative officer.

This week the team talks about cell-cultured meat’s many challenges and why unrealistic investment might be dragging down food tech companies.