News

Across categories, climate-friendly and carbon neutral foods at Expo East showcased a variety of approaches but entrepreneur’s operating in the space all shared a similar sentiment: consumers care about carbon, and food companies should too.

Natural Products Expo East 2022 kicked off its annual trade show in Philadelphia on Thursday, with food and beverage companies and entrepreneurs eager to showcase their newest products, brands and innovations. BevNET and NOSH editors Martin Caballero and Carol Ortenberg share their quick takeaways from the first day.

This week, Kiva Dickinson, co-founder and managing partner of Selva Ventures joins the NOSH podcast team to break down how D2C has evolved from a pandemic-era must-have to an integral sales and brand development tool. The conversation dives deep into the expectations from investors and how they match up with reality as the industry lands firmly in an omnichannel world.

Method Products and Ripple Foods founder Adam Lowry is set to join refrigerated dessert brand Bon Devil as its next general manager, the company announced today.

Plant-based food company Wicked Kitchen has raised $20 million to help it “further ramp up global brand awareness initiatives” and expand retail distribution into other channels, such as foodservice, the company announced in a press release today.

After six years of discussion and controversy, The U.S. Food and Drug Administration (FDA) is one step closer to finalizing a definition for the word “healthy” for use on food and beverage packaging.

Refrigerated dessert brand Noops has ceased operations after roughly two and a half years in business, the company’s founder and CEO Gregory Struck has accepted a new role with Siddhi Capital, Noops’ largest investor.

Impossible Foods founder and chief visionary officer Pat Brown is leaving the c-suite to lead the company’s new research arm, tentatively dubbed Impossible Labs. This will be Brown’s second title change this year.

Max Pouvreau, the founder of premium pudding brand Petit Pot, explained why he has always emphasized frugality and cautious spending, how the hire of an experienced operations executive and planning strategy helped the company scale production and achieve profitability and how being ahead of the curve on permissible indulgence has benefited the brand’s development.

New York-based Italian restaurant Rubirosa is exploring new revenue streams, announcing the company will make its first foray into CPG with the launch of a line of pantry staples.