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

n this presentation recorded at the Cannabis Forum Summer 2019, New Frontier Data chief knowledge officer John Kagia breaks down the “five forces” currently disrupting the global cannabis marketplace, including expanded legal access, therapeutic efficacy, product innovation, convenience, and growing social acceptance.

For a better-for-you food brand to have a chance to keep up with on-the-go families, it needs to move with them. Leaning in to the growing “grab-and-go” mindset, FlapJacked, known for its protein baking mixes and mug muffins, has launched cookie bars, its first ready-to-eat product.

As part of our interview, Jelly Belly president/CEO Lisa Rowland Brasher discussed how the company’s focus on creating unique experiences for its consumers has contributed to its evolution into an iconic candy brand.

In a presentation at NOSH Live Summer 2019 in New York City, Doug Munk, director of new business ventures for Nestle, shared how Nestle is prioritizing innovation — empowering its 22,000 employees to contribute to the company’s growth and development.

Oberto Snacks is looking to its century-old legacy to solidify its future in premium meat snacks. After being acquired by Canada-based Premium Brands last year, Oberto is going “back to its roots” to inspire new product innovations, the company says.

TreeHouse sells snacks division for $90M, Vega endorses plant based athlete and more in this week’s Checkout.

While classics have their place at the table, century old seafood company Acme Smoked Fish wants their place to be at more than just the breakfast table. So the company is innovating, launching new products that target new day parts and use occasions.

Rick’s Picks founder/CEO Rick Field discussed the origins of his premium pickle brand and how he identified white space in a legacy category.

Oatly is ready to offer shoppers more than just milk, general manager Mike Messersmith told NOSH. Over the next two months the oat milk company will launch a line of ice cream into several national retailers. In 2020 the company will also bring online its largest facility to-date and double its current manufacturing capacity.

In case the paleo trend goes extinct, Steve’s PaleoGoods founder Steve Liberati is seeking new life for his product lineup through expansion and acquisition. In April, the company acquired raw and fermented drink and dressing brand Zukay Live Foods, which also produces Jacob’s Raw krauts, salsas and dressings.

General Mills is doubling down on the powers of digestive health. The corporation is deepening its strategic partnership with natural brand GoodBelly, launching a line of lactose-free yogurts and cereal this week under the digestive health brand. In yogurt, General Mills will take on fellow functional foods brand Activia — offering similar product benefits for a younger audience.

Catherine Nguyen founded Wild Willett Food to create healthy kids snacks for her family’s on-the-go lifestyle. The recently launched company offers a line of high protein fruit-infused beef jerky targeted at millennial parents who need snacks that can fuel their active children.

Farmhouse Culture has gone back to basics in order to grow. Over the past eight months new CEO Scott Lerner has revamped the fermented food business — including a new look, new headquarters, and a shift away from in-house production — in an attempt to move beyond its natural channel roots. “We’ve totally retooled the business,” Lerner told NOSH.

Stew Leonard’s president/CEO Stew Leonard Jr. spoke about the company’s focus on customer interaction and how it has helped the company create a unique and high-quality shopping experience.