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

Jenny Heman is the founder of Honeycut Kitchen, an upstart brand crafting nutritious snack cakes with a balanced macro profile. Focused on fitness enthusiasts and health-forward consumers, the company is offering a fresh take on the famous indulgent treat using natural and organic ingredients.

88 Acres is growing beyond the seed, launching a line of protein bars online on Tuesday, January 14, and as an exclusive offering in Whole Foods Market globally next month.

Josh Zad, founder of trendsetting cafe chain Alfred Coffee, spoke about how the brand’s appeal is derived from its foundation as “a creative platform” focused on customer experience, why he believes that Alfred isn’t “doing anything groundbreaking” and how he’s attempting to replicate Alfred’s success with Calidad Beer, an upstart brand of Mexican-style lagers.

Fueling a future in the snack bar set requires an innovative product, a sound strategy and the right timing. In a panel discussion at NOSH Live Winter 2019 in Santa Monica, Bill Keith, founder and CEO of Perfect Snacks; Peter Burns, president and CEO of ONE Brands; and Janica Lane, managing director at investment bank Piper Jaffray, discussed the art of deal making.

Plant-based beverage maker OWYN has raised $7.5 million in a financing round led by Powerplant Ventures, the company announced today. Powerplant co-founder and partner Mark Rampolla will join the brand’s board of directors.

The FDA’s new Nutrition Facts label regulations went into effect January 1 for companies with over $10 million in annual sales, and the agency issued final guidance to address questions submitted by the industry.

The word “wellness” is a buzzy term in the food industry, but what does it really mean? At NOSH Live Winter 2019, Elizabeth Stein, founder and CEO of Purely Elizabeth; Neda Daneshzadeh, co-founder and partner at Prelude Growth Partners; and Colleen Wachob, co-founder and co-CEO of mindbodygreen, explored the world of the wellness consumer.

This special edition of Taste Radio Insider highlights actionable insights and advice from interviews with six founders, creators and investors who joined us on the show during the second half of 2019. Our guests include Zico founder and Powerplant Ventures co-founder Mark Rampolla; Zoe Feldman, the director of the Chobani Incubator; Rick’s Picks founder and CEO Rick Field; Mike Cessario, the founder and CEO of Liquid Death; Harbinger Ventures founder Megan Bent and Chris Kirby, the founder of Ithaca Craft Hummus.

The final month of the decade saw product launches ranging from Michel et Augustin’s crispy take on a French pastry to New Primal’s fresh version of a classic condiment. Check out the gallery to see some of December’s notable product launches and rebrands, including the latest from Hippeas and Ka-Pop! and CBD launches from Everie, Beam and Vitafusion.

Ian Wishingrad is the co-founder of Three Wishes Cereal, a brand looking to innovate in the stale cereal category, crafting a healthier choice compared to traditional offerings in the set. The company aims to provide families with a familiar and easy breakfast option that’s grain-free, low in sugar and features protein-packed ingredients.

In this highlight episode culled from interviews with six of the leaders, innovators and entrepreneurs who joined us on the podcast during the second half of 2019, we examine the role that relationships play in the development of great businesses.

In a presentation at NOSH Live Winter 2019, Jessica Lukas, research firm BDS Analytics’ SVP of commercial development, addressed the state of cannabis, “a major disruptor across the CPG industry, across every consumer product category,” she said, with edibles playing a major role.

2019 saw brands take a step beyond better-for-you, seeking to infuse healthy products with additional (functional) benefits. The year also featured acquisitions, investments and product launches as brands both large and small try to better align themselves with an increasingly engaged consumer base.

From plant-based innovation to increased focus on mission and sustainability, in 2020 brands will have to stay on their toes to power consumer appetites. Here are five natural food trends experts say brands should consider in 2020.