Headlines

Esi Seng, former CEO of Tate’s Bake Shop, recently joined truffle-enhanced condiment producer TRUFF as CEO. At Natural Products Expo West, she chatted with Nosh about what drew her to the SKYY Partners-backed company, her plans for increasing brand visibility and accessibility, and what she hopes to achieve in her first year heading up TRUFF.t

Greek yogurt brand Chobani has broken ground this week on a 500,000 sq. ft. expansion to its Twin Falls, Idaho facility that will increase capacity by 50%.

On this episode of CPG Week, the team unpacks PepsiCo’s unsurprising acquisition of better-for-you soda brand Poppi.

Blended meat has struggled to establish a foothold in retail but is seeing foodservice as a path forward as the category sharpens its toward health claims.

First it was snacking as a love language. Now, snack category savant Shauna Golden is diving back in to examine the relationship between the category and an omnichannel strategy.

An array of elevated pantry staples, salad dressings and sauces launched at Natural Products Expo West, offering convenience with a premium twist. Several options featured “no seed oil” callouts, underscoring a growing consumer preference for avocado oil and extra virgin olive oil.

Lisa Curtis launched Kuli Kuli a little over a decade ago to introduce the green superfood moringa into more American diets. Her mission continues with a refreshed brand identity rolling out across 11,000 stores nationwide amid a period of “unprecedented” growth for the supplement brand.

Ultraprocessed foods (UPF) – the not yet defined, but increasingly controversial group of products that account for roughly 70% of the U.S. food supply – are under researchers’ microscopes, caught up in industry review and on the regulatory chopping block all at once.

At Natural Products Expo West this year, Archer (formerly Country Archer Provisions) CEO Eugene Kang spoke about the brand’s journey of reworking its look.

How do the taste and texture of plant-based meat stack up against animal protein counterparts? Food System Innovations’ nonprofit initiative NECTAR wants to quantify how meat alternatives can compete better on the plate.