Headlines

In recent years, both emerging and major jerky companies have launched products emphasizing their artisanal, natural, gourmet or premium origins. While those offerings have mostly been seeded in the grocery channels, the focus has shifted to that of convenience stores.

As emerging food brands continue to take more market share away from some of food’s biggest players, they also are luring away some of their top talent. Here’s the latest in natural food hiring news.

Today, snack and breakfast brand Purely Elizabeth announced new, unicorn-inspired Vibrant Oat cups in bright pink, yellow and blue colors — giving the company a Pinterest-ready play to captivate consumers. The brand also is keeping its feet squarely in the earth with the launch of grain-free superfood bars enhanced with reishi mushrooms.

Why REBBL CEO Sheryl O’Loughlin believes a business’ ability to constantly evolve and to take a progressive approach to the times can spell the difference between success or failure; Taking an omnichannel approach to fresh and organic with Urban Remedy CEO Paul Coletta; How Kabaki Purple Tea fuses innovation and social mission. This episode is presented by The Good Crisp Company.

The expression may be “you catch more flies with honey than vinegar,” but for manuka honey producer Wedderspoon, vinegar isn’t too bad either. The brand announced today the launch of three new lines of products as well as a complete rebrand.

From why Nestlé is changing its strategies to appeal to new consumers, to why packaged and processed food brands are really into protein, here is the latest in natural food news this week.

Some of CPG’s most prominent ingredient and flavor suppliers have created purchasing and consulting options for startup companies. Why? It’s not for a lack of business with large brands.

Terms of the deal were not disclosed. As part of the acquisition, Lisa Pounds, Green Plate Founder and CEO, will assume the new role of CEO of Celebrate Brands.

Today, bone broth company Bonafide Provisions unveiled a new brand identity, including a rebrand of its bone broth and “drinkable veggies” lines, and a new line of frozen soups. The goal is to create a unified look that better captures the company’s voice and that can better support line extensions.

Why Beyond Meat founder/CEO Ethan Brown believes in celebrating “the solution, not the technology”; the bolsters between Brady, Branson and Grady’s Cold Brew; baking a better muffin with the founder of Soozy’s