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

Wasted is making a break for U.S. retail with a premium “bread waste” pasta nearly two years since food brands began backing away from positioning their products around upcycling.

Part snack, part crouton, all satisfying.

Reinventing a category. Scaling without losing your identity. Knowing when to take the next big swing. Those are the conversations taking center stage at Nosh Live, returning Dec. 3-4 at the Marriott Marina del Rey.

:INCLUDED’s 2026 Impact Report suggest that while diverse founders are demonstrating capital efficiency and real business traction, access to the resources needed to scale remains uneven.

B&G Foods posted a net sales drop of 9.7% ($41.1 million) year-over-year during its second-quarter earnings results. But that trajectory is expected to change considering the decrease was largely due to portfolio reshaping efforts.

Peter Rahal’s latest venture is a low-calorie, low-sugar chocolate brand called HallPass, launching at the end of the month.

Fast-casual restaurant chain Sweetgreen has teamed up with premium tinned fish purveyor Fishwife to create a limited-edition Summer Niçoise salad, available at all locations through August 24.

Latin pantry staple brand Loisa has grown from about 500 doors to roughly 5,500 in two years, expanding beyond natural retailers including Whole Foods Market and Sprouts into a growing roster of conventional grocers including Kroger, Albertsons, Publix, H-E-B and Harris Teeter.

AG1 has released its second new product this year, a gummy supplement called AG1 Essentials Gummies.

The HHS proposed significant changes to the federal food regulatory framework that could have broad implications for packaged food manufacturers and ingredient suppliers.

Khloé Kardashian’s snack startup is betting the future of functional foods extends beyond protein.

The Q3 Functional Desserts report from Spate reveals growing interest in familiar favorites reimagined around protein, alternative ingredients, and evolving dietary needs. Some of the most intriguing signals are coming from unexpected combinations: high-protein brownies are up more than 400% year over year, while emerging takes on classic cheesecakes are posting triple-digit growth.

In a world where protein-maxxing seems to know no limits, Tony Davis, founder and CEO of better-for-you baked goods platform Bakeful, is betting on clean label, permissible indulgence – without added functional benefits.

This week, we’re checking out the latest samples from the BevNET canteen fridge, twirling towards innovation with Goodles, and popping off with some poppin’ booze balls. Hey, what more could you ask for?