News

In this week’s roundup: Ynsect explores synergies with flour ingredient processor Ardent Mills; Blue Apron provides update on funding issues, Mad Capital raises $4M for regenerative ag fund and FDA amends yogurt standard of identity.

In this week’s roundup of new products, Van Leeuwen pays homage to Netflix’s newly released movie Glass Onion and TiNDLE brings plant-based chicken tenders to foodservice.

Back to Nature has traded hands, with BA Brussels, LLC, a subsidiary of Barilla America, acquiring the snack brand from B&G Foods as part of a larger strategy to diversify its U.S. portfolio.

The vegan cheese market has aged; enough so that conventional dairy cheese makers are looking to the category as an opportunity to innovate. But can these products help solidify the category’s long term growth?

Private equity firm Bansk Group today announced its majority acquisition of frozen food brand Red’s All Natural.

On this week’s show, the NOSH team chats about the ever-growing plant-based alternatives space and the implications of the recent sale of Popchips. Later, we hear from Emma Chamberlain, online creator and founder of Chamberlain Coffee, to learn how she built the brand on her ethos of authenticity and transparency.

Online retailer Good Eggs has launched a new storefront of products that can be ordered by customers nationwide, called Good Eggs Select (GES), as part of an ambitious plan to help the retailer once again expand beyond its home state of California.

Second Nature Brands, parent company to Kar’s Nuts, Sanders Chocolates and Second Nature Snacks, is looking to ramp up its acquisition strategy over the next few years as it seeks to build a platform of better-for-you sweet and snack brands.

Former Amazon and General Mills’ executive Carla Vernón is heading to supplement, baby, beauty and cleaning supplies company The Honest Company.