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

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.

Artisanal ghee brand 4th & Heart announced the close of a $7.6 million round of capital today. In a video shot at this summer’s Fancy Food Show, NOSH Editor Carol Ortenberg sat down with CEO Raquel Tavares to discuss her goals for the brand and how she plans to use this capital to expand access and awareness of ghee.

In a presentation at NOSH Live Summer 2019 in New York City, Heidi Traore, business development manager at National Co+op Grocers, discussed how the structure and ethos of co-ops benefits both communities and small brands.

This edition of Taste Radio Insider features highlights from interviews with six founders, creators and industry experts who joined us on the show during the first half of 2019. This episode is presented by BevSource.

Tony Wrubel is the co-founder of Aveyo Avocado Foods, a company delivering avocados in an easy and convenient format. The spoonable avocado snack is made with 5 ingredients or less and is free from all major allergens.

Halla, an AI company that provides retailers personalized recommendations for food ordering, is helping grocers further explore consumer shopping habits after closing a recent $1.4 million seed round. This will allow the team to scale the app’s offerings, gaining more in-depth personalization and forecasting data.

Although it’s only had product in a limited set of stores since February, Gathered Foods, producers of Good Catch plant-based seafood products, is hoping to avoid the operational bottlenecks that have plagued (and slowed the growth of) other plant-based food companies. The brand announced last week the close of a $10 million convertible note in order to continue building out a factory for its line of high-moisture extruded seafood substitutes.

As natural CPG expands further into conventional retail, are mass channels supportive environments ripe with opportunity? At NOSH Live Summer 2019, BevNET and NOSH editor-in-chief Jeffrey Klineman led a discussion with a panel of revered industry brokers about navigating retailer relationships.

Yogurt maker Chobani is collaborating with Fair Trade USA on a new label that certifies the milk used in its products is sourced from farms that meet “comprehensive” standards for animal welfare and employee rights.

Just in time for the Fourth of July, Upton’s Naturals and The Plant Based Food Association (PBFA) are asserting their own independence against the state of Mississippi with a lawsuit to push back against new labeling laws. “It’s just ridiculous,” Upton’s founder Daniel Staackmann said about the new Mississippi law. “Perhaps the city of Hamburg should sue the meat industry in the United States for using [that term]?”

The latest entrant to the bleed-like-meat substitute category, Conagra, sees a $30 billion opportunity in its Gardein brand, CEO Sean Connolly said during the company’s fourth quarter earnings call last week.

In this highlight episode culled from interviews with six innovators, leaders and entrepreneurs who joined us on Taste Radio during the first half of 2019, we explore the role that innovation plays several for category-leading brands.

With the test of two new snack lines, Dirt Kitchen and CaPao, Mondelēz’s SnackFuture’s division is dipping its toes into some of the most current entrepreneurial go-to market strategies. “What you’re seeing is really us bringing to life [our] motto of putting the consumer at the heart of things, disrupting how we do things, and acting like [a] startup,” Brigette Wolf, SnackFutures’ head of innovation, told NOSH.