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

While the bar category may be a crowded set, Tosi Health thinks there’s room for one more leader at the front of the pack. And now, armed with new capital, the company has more gas in the tank to make this goal a reality.

Tune into this week’s Elevator Talk! Camille Paz y Mino, the founder of Highland Farm Foods, a line of quinoa-based snacks and cereals, talks about reaching millennial shoppers, what the brand’s distribution plans look like and what she’s learned as the company has grown.

Last week Emmy’s launched a new line of Radiant cookies, which embrace “ancient” ingredients with more unconventional flavor profiles. The line came about as a result of the company’s growth in e-commerce sales.

While working at General Mills, Ibraheem Basir found himself trying to develop products that would both encourage healthy eating and appeal to mainstream shoppers. Now, he’s applying that strategy to his own company — A Dozen Cousins — which is backed by John Foraker, former president of Annie’s Homegrown and current CEO of Once Upon a Farm, and Gail Peterson, a former General Mills marketing director.

Christopher Kimball, the founder of Milk Street and America’s Test Kitchen, explained his perspective that, at its core, there is nothing “authentic” about food, which he views as a “river that keeps moving,” shared his stance on buzzy trends and why flavor is what’s missing in the discussion about organics.

Last week the company released its 2018 sustainability impact report, which highlighted the startup’s progress and challenges during its continued pursuit to eliminate animals in food production by 2035.

Retailers made some big moves this week. From new strategies with product assortment, to efforts to improve the customer experience, here are some of the top stories you need to know.

At a presentation today, the CEO of meal kit maker Blue Apron said the company is ready to tackle revenue by focusing on new on demand offerings, dialing in its marketing strategy and expanding the types of products it offers consumers.

Meet StirItUp, the producer of shelf-stable hummus brand Hummustir. Tune in to hear Rakesh Barmecha, CEO of StirItUp, discuss how the brand identified its core consumer and refined its branding and value proposition.

From a Thai sauce brand gaining nationwide distribution, to a vegan puff maker adding new doors, here is the distribution news you need to know.

The investment round was led by New Crop Capital with European food producer PHW Group, retailers Thrive Market and Fresh Direct also taking part.

Popcorn seasoning brand Kernel Season’s, oat-based food brand Quaker Oats and squeezable applesauce company GoGo Squeez all announced new products to move beyond their legacy offerings, eating occasions and consumers.

Drew Harrington and Amanda Klane, the millennial masterminds behind frozen Greek yogurt company Yasso, on the keys to building an $80 million brand. How Cali’flour founder Amy Lacey created a thriving direct-to-consumer business for her brand of innovative, vegetable-based pizza crusts.

The artisanal ice cream brand announced today that it had closed a minority investment from Strand Equity. The capital will be used to help the company scale its presence in retail and to open scoop shops on the West Coast.