News

What trends are brands embracing to stand out in a sea of food at a time when consumer expectations are already set so high? The Project NOSH team scoured the showroom floor to find out.

From flavor-blasted fusions to pre-cut-bars, the goal is to capture some of the dollars that are going into traditional snack categories like chips, crackers and salty snacks.

It’s a bean-anza as two CPG veterans joined legume-forward brands and a Francophile brand hired a new leader to accelerate the growth of its sweet snack line in the US.

The Series C investment round was led by Euclidean Capital, with Goldman Sachs and Fall Line Capital joining existing investors Khosla Ventures, GV, and S2G Ventures also participating.

From chickpeas to cassava, jicama to crickets, beans to lentils the chip category has come to represent a proving ground for novel ingredients made crisp and salty. Now, banana-centric brand Barnana is taking its show, hoping to introduce the mainstream American public to a new line of plantain chips.

The Loveland, Colorado-based meat and vegetable brand, Wild Zora, announced it bought the freeze-dried meal brand today. Terms of the deal were not disclosed.

D’Artagnan CEO Ariane Daguin takes aim at the “diluted” definition of organic and why inexpensive food is predicated on a “false premise”; Rao’s CEO Eric Skae why trust is perhaps the most critical component of a working relationship; Glide Immunity takes its best shot

Both ready-to-eat brand Oogie’s Gourmet Popcorn and kernel and seasoning brand Urban Accents debuted new packages and identities at the Winter Fancy Food Show in San Francisco last week in an attempt to attract specialty retailer interest.

Where you shop, what products are on shelf, and how they get to your house might be different in the future thanks to recent innovations and shifts in the marketplace. Here’s what you need to know.

Ghost peppers, chilies and jalapeños fired up the Winter Fancy Food Show in San Francisco this week, as brands across categories embraced heat in response to consumers’ rising demand for hot and spicy food.