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

While other yogurt brands are looking to adjacent categories to see sales growth, Siggi’s still sees plenty of room for innovation within the set. It’s this strategy that is driving the skyr brand to launch three new products nationwide in January: plant-based skyr, kids’ pouches and nut butter enhanced yogurts.

Bryan Crowley, CEO of Soylent, spoke about how his career experience shaped his leadership style and helped frame his vision for the future of the fast-growing “complete food” brand. He also how the brand’s mission and growth strategy have each evolved, why it has embraced GMO ingredients and what the notion of “better for you” means for modern consumers. This episode is presented by Flavorman, the beverage architects.

In this video, recorded at NOSH Live Winter 2019, Whole Foods’ VP of Grocery, Dan Epley, spoke to how the retailer has changed its strategies around category management, pricing, promotions, planograms and merchandising. He also shared how the company is prioritizing working with local vendors, what a path to store shelves looks like for emerging companies, and what brands need to think about in order to be successful in the store.

Two ingredient development and innovation companies are joining forces: International Flavors & Fragrances (IFF) and DuPont Nutrition & BioSciences announced yesterday that the two will merge via a $26.2 billion deal.

Establishing hemp and cannabis guidelines is falling into the hands of states and industry groups, recent grocery acquisitions and divestitures, and unwrapping snacking trends in this week’s Checkout.

Megan Bent, founder and managing partner of Harbinger Ventures, spoke about why launching the investment firm was about “rethinking some of the fundamentals in how capital is invested,” why funding decisions are “probably more relational than anything else” and why she encourages “bite-sized actions” to support greater diversity in business.

A federal court yesterday blocked the state of Arkansas from enforcing a meat label censorship law against meat-alternative brand The Tofurky Company. Additionally, the Plant-based Foods Association (PBFA) created a set of labeling guidelines for the industry.

Although many consumers began recognizing sustainability as a personal responsibility, they are increasingly considering the “greater good” and turning to brands to take action, according to research firm The Hartman Group’s 2019 report, “Sustainability: Beyond Business As Usual.”

Elizabeth Stein, founder and CEO of Purely Elizabeth, discussed how the brand’s focus on creating delicious, nutrient-dense foods has paid dividends since its launch in 2009. She also spoke about how the company has strategized around opportunities and challenges within a rapidly growing market for natural foods.

Plant-based brand Miyoko’s Creamery wants to ensure consumers can have their cheese — and properly melt it too. The company will debut a line of pepperjack and cheddar cheese slices, blocks and shreds in spring 2020, along with cultured oat milk butter. The brand will also launch a new legume-based pizza cheese in foodservice outlets.

The cannabis industry remains a complex one to navigate, even if some consumers view the plant as a gateway to a simpler state of mind. To help food and drink entrepreneurs better understand the industry and grow their businesses, experts presented data and insights Friday during BevNET’s third Cannabis Forum in Santa Monica.

Canadian Cannabis company Canopy Growth Corporation announced today the appointment of David Klein as CEO, effective January 14, 2020. Klein has served as the chief financial officer of Constellation Brands since mid-2015.

The market for cannabis products is broad and blossoming. At Cannabis Forum Winter 2019 in Santa Monica, experts unpacked the world of ingredient sourcing and testing, growing investor interest and more. Here are three takeaways from today’s presentation.

Zoe Feldman, the director of Chobani Incubator, spoke about why she’s emphasized the incubator’s focus on diversity as part of its selection criteria, how prior roles as an executive at PepsiCo and in venture capital shaped her perspective on the importance of diversity in business and why “representation is hugely critical” to the future of our industry.