News

Grain Elevator produces a line of snacks that features upcycled spent grains sourced from local brewers. Founder and CEO Troy Derego uses his experience in baking sourdough bread to craft nutritious crackers for specialty food consumers and craft beer lovers.

Over the past two months, investment group and incubator Sonoma Brands has seen changes to its operating team including the addition of two managing directors. Founder Jon Sebastiani told NOSH the additions are reflective of how the firm has evolved since its inception.

Pete Lescoe chronicled his journey as an entrepreneur, including how he created a foundation for success as the founder of Food Should Taste Good, discussed his perspective on risk and explained why cash will always be king. He also spoke about the eventual sale of the company, why he got back in the food business and why he doesn’t think about happiness as a goal.

Internationally inspired nuts, better-for-you booze and a sesame surge are among the several emerging food and beverage trend predictions for 2019 that were highlighted in a webinar hosted by data technology company SPINS on Wednesday.

Call it the Starbucks effect, but consumers now want their meals and snacks to be customized to their unique needs. As a result, brands offering these solutions found themselves as targets for acquisition and investment this week.

Despite consumers’ insistence that they want to eat healthier, classics like Kellogg’s Pop-Tarts have remained popular. Earnest Eats is hoping to offer consumers a better-for-you take on the classic with the launch of Toasties, a breakfast pastry that it believes can bring health benefits to the category.

Wanna Date? founder Melissa Bartow aims to satisfy consumers’ sweet tooth with a a line of all-natural and innovative date-based spreads. The product is allergen and vegan friendly with half the calories of nut butter, offering a healthy alternative that still feels indulgent.

As creative thinkers, chefs are filled with an infinite amount of ideas for new dishes and flavor combinations. What they don’t have is the time needed to execute on all of these ideas. Enter Render Provisions, a chef-driven line of food and beverages that partners with some of the hottest chefs in the country.

One of America’s greatest chefs, Nancy Silverton spoke about her approach to cooking and food innovation. She also explained why “having a business is not a hobby,” why she’s always trying to create food that is craveable, and how she navigates the challenges of modern marketing… aka making your restaurant bathroom “Instagrammable.”