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

Angelina McClean is the Vice President of Wake-N-Bagel, a frozen bagel brand that’s bringing the bagel shop experience to home kitchens. The company is targeting natural food consumers and specialty shoppers that want fresh baked bagels without spending hours in the kitchen.

Mondelēz International announced last week the appointment of Nancy Pak as CEO of premium cookie brand Tate’s Bake Shop. Pak succeeds former CEO Maura Mottolese, who is now CEO of hot sauce brand Cholula Food Company.

In a presentation at NOSH Live Winter 2019, Talia Halperin, head of brand management at BuzzFeed, explained how an online experiment became BuzzFeed’s Tasty — dubbed the “Internet’s favorite kitchen” — and evolved into a thriving e-commerce business as well.

Banking on consumer appetites for clean ingredients and responsibly-sourced meat, entrepreneur and investor Zubin Mehta launched Union Snacks into retail last week with two varieties: Charcuterie Crisps and Trail Mix Squares.

The new year kicked off with a slew of better-for-you treats hitting shelves, with new frozen desserts from Ben & Jerry’s and O’MY, keto-friendly confections from Halo Top and Birch Benders and limited edition Valentine’s Day offerings from LesserEvil and RXBAR. Check out the gallery for notable new products launched this month, which also includes the latest from Late July and Kiva Confections.

Specialty natural and organic grocery chain Earth Fare today announced it will close its 50 stores by the end of February, following similar announcements in recent weeks from Fairway Market and Lucky’s Market.

Beyond Fried Chicken is back, plus other Beyond Meat updates, Nestlé advances plant-based protein, and more in this week’s Checkout.

This week we’re joined by Nick Guillen and Nick Ajluni, founders of TRUFF, a fast-growing brand of upscale, truffle-infused hot sauces. Guillen and Ajluni spoke about how their shared backgrounds in digital media and streetwear fashion inspired the creation of TRUFF, how Instagram factored into the brand’s design and why they are trying to “influence the influencer” on social media.

In an interview at the Winter Fancy Food Show, Miyoko Schinner, founder and CEO of Miyoko’s Creamery, discussed broadening the brand’s reach with new plant-based cheeses, including slices, blocks and shreds, a pizza cheese that will launch in foodservice this year and a new cultured oat milk butter.

Frozen dessert producer The Mochi Company, producer of My/Mo Mochi, was acquired today by an investment fund managed by Lakeview Capital, Inc, a Michigan-based family office. Terms of the deal were not disclosed.

Ruth Elnekave is the Founder & CEO of Joya, a company focused on bringing consumers moments of pure, everyday joy through superfoods and functional foods that are just as decadent as they are nourishing and effective. Joya’s three lines of products include functional elixirs and loose leaf teas that utilize adaptogenic herbs and medicinal mushrooms, as well as handcrafted chocolates that feature simple ingredients.

Hershey’s Q4 earnings call today reviewed the company’s savory snack strategy, the success of its most recent acquisition — low-sugar, high-protein bar company ONE Brands — and what the company has learned from jerky brand KRAVE not reaching expectations.

At last week’s Winter Fancy Food Show in San Francisco, High Road Craft Ice Cream CEO Keith Schroeder discussed his patient approach to growing the brand and his decision to eschew category trends such as plant-based and keto. He also shared how the brand plans to take on larger players this year in an effort to become “the country’s next generation leading ice cream company.”

A presentation at the Winter Fancy Food Show reviewed the category trends, channel breakdowns, consumer shopping behaviors and product positioning claims shaping the specialty food market.