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

Toosum Healthy Foods announced last week its acquisition of KUTOA, a non-GMO, vegan nutrition bar company. Terms of the deal were not disclosed. Toosum founder Peter Guyer told NOSH that Grassia will remain “very involved” with the business and will have minority ownership. Currently Garcia is focused on helping the two brands come together and continuing to build customer relationships with new and existing retailers.

Last week, Danone cleared the final hurdle in announcing Stonyfield’s acquisition by its fellow French dairy company, Lactalis, for $875 million. After enjoying over a decade of growth under Danone, the New Hampshire-based company is beginning a new chapter. In discussing the deal with NOSH, analysts and experts in the organic grocery space noted that while the deal was ostensibly about freeing Danone to secure the bigger prize of acquiring WhiteWave, it also affirms the long-term value of a strong organic brand.

One of the highlights from last month’s Summer Fancy Food was the sheer variety of options. Watch the video below to learn what the Project NOSH team chose as their staff picks and why.

As consumers continue to seek convenience, nutrition, and satiation from their beverages, drinkable soup and yogurt brands are seeing opportunity in marketing their products as meal replacement drinks or in-between meal snacks.

During the Summer Fancy Food Show in New York City last month, Shelley Balanko, of the Hartman Group, and David Lockwood, of Mintel, gave a presentation on the current state of the specialty food industry, and spoke about how they think it will fare in years to come. The duo crunched the numbers, surveyed and conducted numerous focus group interviews to create sales projections for each category for the next five years. Watch to hear what they had to say.

Many showed off new-and-improved appearances during last month’s Summer Fancy Food Show in New York City. From package redesigns to complete rebrands, here are four companies that are touting new looks this summer.

What do you do once you’ve sold your beverage brand to Coca-Cola for millions, written a book about the experience and started a new plant-based investment fund? If you’re Mark Rampolla, the answer is you take a job for free. Today Beanfields Snacks announced Rampolla will be joining the company as CEO but draw no salary in the role.

The yogurt aisle is getting a makeover in the wake of major strategic changes by three of the category’s biggest companies. The shift comes at a time when these players are not only trying to steal market share from each other, but also bring back growth to a category whose once fast sales are now slowing.

If you were at this year’s Institute of Food Technology (IFT) show, held this week at the Sands Expo and Convention Center in Las Vegas, you likely caught a glimpse of the future. The venue hosted over 20,000 attendees and 1,200 exhibitors showcasing a range of ingredients, flavorings, colorings, sweeteners and everything in between, painting a broad portrait of the current state of the industry and pointing the way towards further developments and innovations that are only just beginning to emerge.

Capital can come in many forms. At some stages, cold hard cash has its role, but some, entrepreneurs are looking to investors who can also bring social capital and strategic advice to their companies. Darren Rovell, a sports business reporter at ESPN, sought to meet that need when he brought together a group of 25 high net worth investors and family offices to make up his new investment group, Tastemaker Capital Partners.

During the Institute of Food Technologists (IFT) 2017 show this week, BevNET spoke with analysts from leading market research firms Mintel and Innova Food Insights about their observations on the macro-trends in this space that are helping shape the next wave of consumer food and beverage products.

Gary Hirshberg, the co-founder and chairman of dairy company Stonyfield Farm and a highly influential figure in the organic food movement, shares war stories ranging from the company’s pastoral beginnings, to its decade-long struggle for financing, and on to its eventual sale, mining them for wisdom that will resonate with any food and beverage professional.

Many industry leaders are adding new titles and companies to their resumes after a stint of hiring sprees the past few months. Here’s the lowdown on these execs’ new gigs and what they are doing there.

During the Summer Fancy Food Show in New York City this week, LeAnn Chuboff, the VP of Technical Affairs for the Safe Quality Food (SQF) Institute, and Robert Garfield, the chief food safety assessment officer and SVP for Food Marketing Institute, spoke about food safety’s newest trends and technology during a presentation at the newly debuted Level Up Experience. Here are four takeaways from the panel to keep your food safety nightmare from turning into a reality.