News

Smash Kitchen, the celebrity-backed pantry staple startup, is venturing into the snack aisle with a line of kettle-cooked potato chips in Walmart stores nationwide.

Plant-based dairy brand Forager Project has expanded its high-protein Greek-style yogurt line with new sizes and flavors nearly a year after first debuting the format.

As Danone works to position itself as a global leader for the health-and-wellness movement, CEO Antoine de Saint-Affrique admitted the French conglomerate needs to “step up its game” in the U.S. market during its Q4 and full year 2025 earnings report last week.

TRUFF is reimagining the packaging that fueled its early direct-to-consumer buzz as it pushes further into brick-and-mortar retail, unveiling today a new label focused on flavor differentiation and accessibility.

Food tech company Lasso has unveiled its first two products since its rebrand and focus on high-protein snacks using its SpinTech process.

Back to Nature announced one of its largest retail expansions to date, with products now available in Target stores nationwide.

Afghan-inspired food company Maazah has raised a $2 million seed round with participation from existing investors as well as three family offices based in the brand’s hometown of Minneapolis.

This week, we’re reading aloud a letter from H.B. Reese’s grandson to Hershey, taking a look at Mighty Spark’s mighty expansion goals, and boarding the USS Captain Morgan. Hey, what more could you ask for?

Seaweed snack slinger Gimme Seaweed announced this week that it has appointed CPG veteran Chris Lansing as CEO, tapping a leader with a track record of scaling mission-driven brands.

Despite growing net sales 8.1% year-over-year to $2.1 billion in the fourth quarter, Sprouts CEO Jack Sinclair said the natural foods retailer was “disappointed with transactions” and is “still learning how we can shape customer behavior through loyalty and personalization.”