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Change is difficult. But often it’s needed — even vital — to move your company forward. That’s what Angie Bastian discovered when she decided to rebrand her popcorn line as Angie’s Boomchickapop, despite a loyal following under the name Angie’s Kettle Corn. In this video, recorded at NOSH Live Winter 2018, Bastian shared why she chose to make this decision, even though the company risked losing consumers who knew and loved the old brand.

Less than two years after repositioning its line, hummus brand Ithaca Cold-Crafted has grown to being on shelves in over 3,000 retailers. To see further distribution growth, the company announced today that it has closed a $2.7M round of funding.

Larry Kahn, a partner and managing director with private equity firm Beechwood Capital, spoke about the courtship process between brands and potential capital partners, what entrepreneurs should and shouldn’t say in a funding pitch and why investors loathe surprises.

After of a year of fast growth, plant-based dairy brand Lavva has undergone a rebrand that places a greater emphasis on taste as it seeks to expand its consumer base in 2019. The brand has enjoyed success since launching roughly a year ago, growing to 1,000 doors in retailers and closing $5.8 million in investment.

At NOSH Live Winter 2018, Kathryn Peters, EVP of retailer services at SPINS, and Brian Reed, principle at IRI, revealed that for food brands, simply being “natural” is no longer enough to capture consumers. However, the duo said, there’s plenty of white spaces for brands to seek out.

Slice of Sauce co-founder Emily Williams has transformed traditional condiments. With an innovative new format, the mess free slices of ketchup don’t skimp on quality ingredients and are set to launch in spring of 2019.

Lantana Hummus CEO Matt Gase says he was “born into big food.” In both his time responsible for some of the top food and pet brands as well as CEO of emerging brands, over the years Gase learned “there are tremendous advantages to big food, but there are vulnerabilities as well.”

Highlights from interviews with a few of the leaders, innovators and entrepreneurs and who joined us on the podcast during the second half of 2018, including Kobe Bryant, Angie Bastian of Angie’s Boomchickapop, Andrew Zimmern and America’s Test Kitchen/Milk Street creator Christopher Kimball.

2018 was filled protein, plant-based innovation and, perhaps not surprisingly, lots of deals. But perhaps what readers paid most attention to was how those deals are paying off — namely RXBAR, which was acquired in 2017 for $600 million. Want a quick reminder of the whirlwind that was 2018? Here are the most read stories on NOSH over the past year.

In this episode, we explore trends that may shape the food and beverage industry in 2019 through the lens of our BevNET and NOSH editorial teams. We also sit down with HotShot Coffee founder Danny Grossfeld, who discussed the development of his innovative brand of heated, canned coffees and his memorable appearance on “Shark Tank.”