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Bootstrap startup Kween developed spreadable granola butter to offer a gluten-free, nut-free, and low sugar nut butter alternative for health-conscious millennials and parents. CEO & Co-founder, Ali Bonar, shares how the brand aims to remind people that eating can be pleasurable and fun, while still nourishing your body.

The velocity and interest behind this popular fall flavor speaks to the potential power of seasonal limited time offerings as a strategy to boost sales for many emerging brands. And with digital data being more accessible than ever, brands are using pumpkin spice as a way of trying out short-term runs for the first time and to test out strategies in their digital marketing repertoire.

This week we’re joined by the globetrotting, bizarre food eating television show host Andrew Zimmern, who pulls no punches when it comes to his thoughts on the business of health and wellness foods. We also meet with James McLaughlin, the CEO of influential and trendsetting coffee company Intelligentsia and discuss its unique approach to the cafe business.

From a new online marketplace built around no-added sugar products, to retailers working to make their stores more accessible, here are some of this week’s top stories that you should know.

There’s a new wave of leadership in the food industry this summer. Here are the latest team shake ups that you should know.

Moving forward, Campbell said it will focus on its two core businesses in North America: Campbell Snacks and Campbell’s Meals and Beverages.

Investment firm Sunrise Strategic Partners announced today an investment in ice cream producer Coolhaus. The company plans to release a plant-based product in the near future.

Blue Moose of Boulder hand-crafts organic hummus, dips and salsas from scratch. The line of preservative-free dips and spreads utilizes HPP processing to achieve a 100 day shelf-life and bring its health-forward and convenient snacks to millennials.

The organic and natural products company reported a net loss of $69.9 million for the quarter, but the executive team has hope that the company can successfully pivot toward profitability.

Can bone broth be the next kombucha? Investment group CAVU Venture Partners thinks so. The fund announced today an $8 million series A investment in upstart bone broth brand, Kettle and Fire.