News

Four years after its start, Siete Foods is ready to expand beyond tortillas and become a platform of better-for-you, Mexican-American products. At the Summer Fancy Food Show, CEO and co-founder Miguel Garza sat down with Project NOSH to discuss how he knew the company was prime for a year of growth and innovation.

For the next phase of its growth, Moon Cheese is launching new products and expanding its retail footprint to not only grow its own business, but also to illustrate REV’s commercial viability for potential global licensing partners with new ingredients beyond cheese.

After over a decade and a half in business, 34 Degrees is exploring changes to packaging and branding in order to position itself in the sweet center of the snacking movement.

In this week’s episode we’re joined by two groundbreaking entrepreneurs and beverage innovators: Rhonda Kallman, the co-founder of Samuel Adams and Boston Harbor Distillery and Califia Farms co-founder and CEO Greg Steltenpohl.

At NOSH Live Summer 2018 audience members got a unique look into one of the most talked about acquisitions of 2017. Peter Rahal, RXBAR CEO and co-founder; Janica Lane, Piper Jaffray managing director; and Jared Rosenbaum, Kellogg’s senior director of corporate development and strategy, took the stage to discuss the $600 million deal.

Within the show’s “Incubator Village,” the Specialty Food Association showcased 11 food and beverage incubators from across the U.S., along with their portfolio brands.

From legal difficulties surrounding a vegan fast casual chain’s move into retail, to big food’s fight to require refined ingredients included within GMO labeling, here is the natural food news you need to know this week.

Speaking at NOSH Live 2018, ONE Brands CEO and president Peter Burns discussed the business and personal principles that govern how he has run and operated some of the leading natural products companies, such as Justin’s and Celestial Seasonings.

Though condiments have always been well represented at this show, the quality and innovation behind these products caught the NOSH team’s eyes.

Thomas McQuillan, Baldor’s director of food service sales and sustainability, spoke with NOSH about how the specialty and produce distributor is tackling food waste one carrot top at a time.