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

Data collection, collaborative case studies… and farming? Those are the central tenets of a new approach to regenerative agriculture, spearheaded by a trio of two CPG brands and one non-profit

On this week’s NOSH Podcast, reporter Lukas Southard took a trip out to the World Business Chicago/Chicago Venture Summit earlier in the summer to talk with Midwest-based brands and investors about the advantages and challenges of being located in the middle of the country.

Ten days after receiving full USDA approval to produce and sell cell-cultured poultry, UPSIDE Foods served its first cell-grown chicken to five contest winners this past weekend at a private event in San Francisco.

Boston-based pickle brand Grillo’s has filed a lawsuit against Patriot Pickle alleging the theft of its proprietary recipe to produce a line of “nearly identical” products for Whole Foods Market.

Van’s International has issued an urgent, voluntary recall for certain lots of its Gluten Free Original Waffles as they may contain undeclared wheat. The issue was identified by a consumer who noticed a “wheat-containing product was distributed in packaging that did not reveal the presence of wheat.”

This month, we’ll discuss a range of topics such as winning on shelf with line extensions, the non-alc beverage revolution, and community marketing as a crucial part of brand strategy.

Frozen plant-based meal brand Tattooed Chef has declared Chapter 11 bankruptcy, the publicly traded company announced via a press release on Friday.

Less than a month after the idea of a possible sale surfaced, Kevin’s Natural Foods announced this morning that it was being acquired by Mars, Inc. for an undisclosed amount.

Brooklyn-based roaster Partners Coffee has unveiled its first-ever summer seasonal blend along with new packaging design for its single origin coffees aimed at bringing consumers closer to its sourcing and sustainability practices.

Is aspartame a carcinogen? That’s the concerning question the cancer research arm of the World Health Organization (WHO), has been asking itself lately. And it looks like, in their opinion, the answer is yes.

From salsa macha to vegan pesto to stingless bee honey, the aisles of the Summer Fancy Food show were filled with a tsunami of sauces and condiments with origins crisscrossing the globe. Check out the gallery below for the latest creations from brands including Chilau, Chingonas and Clark + Hopkins.

The NOSH Podcast team share what they saw, tasted and heard about at this summer’s Specialty Food Association’s Fancy Food Show including global takes on chili crisps, sales of hot sauce, pivoting into wholesale and wildcard products aimed to draw in consumers.

In NOSH’s third dispatch from the 2023 Summer Fancy Food Show, hear about how Mama’s Biscuits is targeting c-stores; what new channel Magnolia Bakery has entered; and how Lentiful is trying to make legumes a mealtime staple.

With innovations ranging from countertop gelato machines to Chili Lime flavored goat cheese, dairy brands did not disappoint at this year’s Summer Fancy Food show.