News

In this week’s Checkout, New Age Meats raises $2 million to develop cell-based meat, biotech company Geltor raises $91.3 million for alternative protein ingredients, and the Hartman Group studies how consumer values are evolving.

In this video interview, Emily Elyse Miller discusses the launch OffLimits, of her new quirky cereal line, including her creative process and where she feels mainstream CPG products are missing the mark. Miller also discusses what the process of raising venture funding was like for a new, entrepreneur who isn’t worried about making a product that’s “going to please everyone.”

Simon Sacal, founder and CEO of innovative food platform Solely, spoke about his background as a food entrepreneur beginning as a teenager and how his career culminated in the development of the brand

This afternoon the National Association of Convenience Stores announced that it would cancel its planned October trade show, which was to be held in Las Vegas. The event was one of the few remaining food- and beverage-heavy trade shows in 2020 that had yet to announce its cancellation.

In earnings updates this week, Kraft Heinz, Kellogg and Nestle all detailed the recent surges they’ve seen as consumer habits have drastically changed toward eating more meals (and snacks) at home.

Since launching with a humble fruit-and-nut bar in 2004, KIND has evolved into a “global health and wellness platform” offering over 80 snack varieties. Now the brand is taking a step further, betting its success in bars and granola can translate to a successful extension throughout the grocery store.

In this week’s episode, you’ll see how we evolve our exploratory designs into the moment of truth – packaging, or as we like to think of it, the brand-in-hand. This is the moment where all the parts and pieces, from strategy to communication to competing at shelf, come together into an easy and understandable form for the consumer.

On Wednesday, more than two dozen brands took to Instagram Live for a series of discussions on racial equity and the Black experience in the food and beverage sector as part of the #OnTheMenuNow Initiative. The series of video conversations paired Black founders and CEOs with white brand leaders and covered topics including job opportunities, the pandemic and systemic racism.

The Better Meat Co. wants to reduce consumption of animal products. But rather than coming at the problem with an all or nothing approach, the company instead has pinned its hopes to incremental change on the part of both large meat producers and consumers alike.

After 230 years in business, King Arthur Flour has risen to be more than a flour producer. As it grows to feed the refreshed consumer interest in baking, the company last week announced its new name, King Arthur Baking Company, an updated logo and a handful of innovations to embrace dietary trends.