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Alison Cayne is the founder of Haven’s Kitchen, a company focused on crafting healthy sauces to help home cooks make meals easier and faster. The brand’s offerings are refrigerated, vegan and gluten-free, and differ from shelf-stable products that contain additives and preservatives.

Although many credit Steve’s Ice Cream for kicking off the super-premium ice cream movement back in the 1970s, the brand has struggled to capitalize on its first-mover status in the years since. But now the brand has Dean Foods, who acquired the brand in 2017, behind it as the dairy giant attempts to enter the artisanal ice cream space.

Last month, United Natural Foods, Incorporated (UNFI) announced it will cease to carry topical CBD products, a potential deal killer for companies charged with driving large quantities of the hot button ingredient across state lines.

The battle to see who will be the category leader in plant-based “meat” continues. Less than two weeks after Beyond Meat launched a successful initial public offering (IPO), beef-substitute Impossible Foods announced today the close of a $300M round of funding.

Utz Quality Foods announced a $1.25 million settlement of a class action labeling lawsuit; Whole Foods is moving its Northeast headquarters; Nestle will move its ice cream and frozen pizza businesses from a DSD network to a warehouse model.

In this episode, Patagonia Provisions managing director Birgit Cameron spoke about the origins and development of the brand, a food and beverage offshoot of outdoor apparel giant Patagonia. She also discussed the opportunities and challenges of being aligned with its parent company and why its uncommon innovation strategy is critical to its overarching mission.

Maine is already known for its lobsters, but Ocean Approved wants the state to be known for another ocean crop: kelp. Led by new CEO Briana Warner, the company is launching a line of products under the Atlantic Sea Farms brand to bring awareness to this briny delicacy and has new investors and supply chain strategy to support this growth.

Candi Haas is the co-founder of Core + Rind, a company that has developed shelf-stable and clean label plant-based cashew cheesy sauce. As culinary nutrition experts, the founders are focused on serving healthy, all-natural foods to their target market of millennial women.

For the first time small companies with revenues under $1 billion make up more than half of IRI’s New Product Pacesetters report, which was released yesterday. The research firm’s 23rd annual Pacesetters report lists 2018’s most successful new food and beverage product launches in both major retail and convenience stores, as well as non-food by multi-outlet dollar sales.

Hummus maker Sabra named Jason Levine, former North America CMO for Mondelez International, as CMO last month.