Food Industry News, Insights, and Education for the CPG Community

Laird Superfood has moved towards a more positive future after shifting to an asset-light production model, reducing capital burn on marketing, and prioritizing its direct-to-consumer and ecommerce distribution channels.

Why is a performance energy and protein brand expanding into the breakfast set? Ghost Lifestyle co-founder, CEO and self-described “cereal aficionado” Daniel Lourenco said “that’s the easiest question of all.”

David Chang’s Momofuku brand is targeting food brands like Homiah and MìLà with cease-and-desist letters claiming trademark infringement over “chili crunch” products.

In this week’s new products roundup, Wonderful Pistachios unveils its newest fiery flavor, Kraft launches its first innovation under the new Kraft Sauces rebrand and Pop-Tarts seeks to make some noise in the snack aisle.

Tolerant Foods, the maker of organic legume-based pasta products, announced Thursday in an Instagram post that it has closed its doors and will begin winding down the brand.

The CPG Week team brings on BevNET spirits editor Ferron Salniker to talk about the rumors circulating around adult non-alcoholic beverage retailer Boisson and the group discusses how far is too far with edgy branding in the beverage industry.

Pancake and waffle mix brand Long Table is using its popcorn flour innovation to educate consumers on the importance of eating regeneratively grown, heirloom whole grains.

Get ready for our April Community Calls! This month, learn how to find, pitch, and collaborate with angel investors, optimize your brand’s presence among retailers in search results by leveraging RangeMe, and get a deeper look at VMG’s evolving investment criteria.

One tech company is looking to make drop-ship distribution a viable model for early-stage brands to scale up.

Natural Products Expo West saw a plethora of new product launches, and we are digging back into our notebooks to highlight some of what we found. Here’s a roundup of the latest plant-based innovations as well as some notable new snack highlights

We’ve entered a new era of consumer goods, wherein brands have introduced such over-the-top innovations and collaborations in recent years that it has become nearly impossible to discern legit launches from April Fools’ prank products.

In the current macroeconomic environment some brands have become increasingly more strategic about where they set up a booth. We caught up with a few of them to learn why they did not make the trip to Anaheim this year.

Algae Cooking Club launched earlier this year and immediately began to make waves in the industry and online. But, despite the rising popularity of macroalgae – a group that includes seaweed, sea moss, kelp and other ocean-hailing ingredients – in food and beverage products, Algae Cooking Club (ACC) identifies with a completely separate group.

In this episode, the team discusses industry pranks and the controversy surrounding various sweeteners, including allulose and erythritol.