News

Consumer sentiment is finally improving, and the economy is solidly on the rise. View the full report in partnership with SPINS.

The A2 dairy milk market didn’t exist in the U.S. two decades ago, but consumer interest is on the way up even as the overall dairy space faces declines.

Global confectionery giant Ferrero Group is venturing deeper into the better-for-you sector with the proposed acquisition of U.S.-based protein snack purveyor Power Crunch from Bio-Nutritional Research Group, Inc. Terms of the deal were not disclosed.

Frozen sandwich maker Chubby Snacks appears to be ceasing operations after four years in business, following financial and legal challenges. In a December 10 email viewed by Nosh, Chubby Snacks notified its suppliers of the decision to wind down, citing a spate of challenges including “increased competition, rising overhead costs, limited capital and inflationary pressures.”

As we review our notes from the final Winter Fancy Food Show in Las Vegas earlier this week, the presence of premium pantry staples, new positions for konjac jelly brands and a rising tide around the use of A2 dairy caught our attention. Here’s all of the notes from our reporter’s notebooks, which also includes a new spin on frozen fruit and love for lentils across new formats.

In this week’s new products gallery, Once Upon A Farm rolls out refrigerated protein bars, YumEarth expands its organic candy lineup with two new items, and Cholula cranks up the heat.

Supergut founder Marc Washington understands that fiber-focused food has garnered a bad rap over the years. His response? Give consumers another taste.

In this episode, the CPG Week podcast team discusses the emerging trends spotted on the show floor at the final Winter Fancy Food Show and why the Specialty Food Association is replacing the long-running tradeshow with a new event next year. Then, the group talks about the adult non-alcoholic beverage category, including sales data and standout brands.

The specialty food industry said “aloha” to a handful of Hawaii-based brands during the Winter Fancy Food Show in Las Vegas this week. A cohort of exhibitors from the University of Hawaii Leeward Community College’s ‘Āina to Mākeke program showcased locally produced and heritage-inspired snacks and pantry staples.

Purely Elizabeth Cookie Granola was the biggest new product line launched in the granola category last year, creating new eating occasions for a segment traditionally tied to the morning meal and propelling the brand’s sales up 85% year-over year, according to SPINS data. This week, Purely Elizabeth expanded the cookie-inspired granola line with the addition of a peanut butter recipe, crafted with organic oats, coconut sugar, coconut oil, chia seeds and maple syrup.