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

Kara Nielsen, an expert in the study of food and beverage trends and the consumer values, and a researcher with Packaged Facts, presented a webcast, which highlighted flavors, products and categories emerging from fine dining, food halls, entrepreneurs and start-ups, last month. Here are five trends Packaged Facts researchers think you can expect to see enter the culinary spotlight in 2017.

Over the last two weeks, The Kellogg Company, Hershey Company, Hormel Foods Corporation, and Post Holdings all held quarterly earning calls and shareholder meetings. Though their brands and products span a myriad of grocery categories, each CPG giant saw growth and losses, and spoke to how it plans to move the needle for the remainder of the fiscal year.

Late last month Whole Foods Market took aim at a class of products who position themselves as “healthier” options due to their use of the added functional ingredients GanedenBC30 and LactoSpore.

The Hain Celestial stand was converted from an already existing 14-foot-wide stand located on the main concourse in the Arena. It features Sensible Portions snacks, Terra Chips, Garden of Eatin’ snacks and FreeBird chicken nuggets.

At this year’s Winter Fancy Food show, Project NOSH Editor, Carol Ortenberg, sat down with Blueberry Ventures Founder and Managing Director, Arif Fazal to discuss his thought on the natural food space and what the future looks like for the venture firm.

Avocados from Mexico, King’s Hawaiian, Muuna and Wonderful Pistachios all bought air time during Super Bowl LI on Sunday.

Is there really confusion on the market as to whether these alternative brands actually contain animal products like cow’s milk? During the 2017 Winter Fancy Food Show in San Francisco, we spoke with both dairy and alternative dairy brands to find out how they perceive the proposed Dairy Pride Act.

Foodworks, a platform that combines cooking and production facilities, a distribution network, and online software, launched this week in Brooklyn with the goal of helping food brands start and scale their businesses. The company is the most recent incarnation of what was formerly Brooklyn Foodworks, a coworking space, incubator kitchen and commissary space for food and beverage brands.

More than 100 retailers, associations and brands joined forces Wednesday to push back against President Donald Trump’s proposed Border Adjustment Tax (BAT). Americans for Affordable Products (AAP) has the backing among food and beverage giants like Walmart, Target, BJ’s Wholesale, QVC, Brea Bakery, the National Grocers Association, the American Beverage Licensees and the National Retail Federation.

The Merriam-Webster Dictionary defines the term “raw” as “not cooked,” “being in or nearly in the natural state,” “unprepared or imperfectly prepared for use,” “not protected,” and “marked by absence of refinements.” But its meaning becomes unclear when you look at it through the lens of the chocolate industry.

Call it a cooler convergence of the trendiest kind. Bone broth, cold soup, and HPP juices collided in the grab-and-go space today with the release of Bonafide Provisions’ “drinkable veggies” line, the first product to use bone broth as an ingredient in a cold, ready-to-drink beverage format.

After the holiday season winds down, consumers approach the new year filled with good intentions and New Year’s resolutions centered around healthy eating, personal growth, and financial goals around savings. This year, retailers including Aldi, Whole Foods Market and Earth Fare have approached January with their own resolutions around similar topics.

This year’s Winter Fancy Food Show in San Fransisco, Calif. saw crowds of CPG entrepreneurs, retailers, and distributors descend on the Moscone Center for three days of sampling, deal making and networking. The Project NOSH team walked the show floor and to find the newest products that embody the trends happening in the food industry.

Matcha has long found its way into Japanese sweets from macarons to mochi, cakes to cookies, and even chocolate bars, but during this year’s Winter Fancy Food Show (WFFS) in San Francisco, it was clear the traditional ceremonial tea powder has moved beyond the teacup and into the North American snack market, too.