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

On Nov. 2, hundreds of brands, investors and suppliers and service providers will gather at the Skirball Center in Los Angeles to discuss the natural and better-for-you food industry. But the day before on Nov. 1, a limited number of brands will take part in a special Boot Camp event for early stage brands.

After a September quarterly earnings call in which it reported a decline in overall soup sales of 3.8 percent, The Campbell Soup Company — and in particular its fresh focused C-Fresh direction — has a new, premium arrow in its quiver: refrigerated, ready to serve soups. This month Campbell’s announced that its brand Garden Fresh Gourmet, which operates under C-Fresh, would launch four new refrigerated soups.

In the fall of 2015, Hain Celestial-owned Celestial Seasonings tea altered its familiar packaging. Now, just over a year later, the brand has announced that due in part to consumer feedback, it’s going back to “new” packaging that’s virtually the same as its older packaging.

Project NOSH L.A. is just around the corner and it’s almost time to get down to business. But you know what they say about all work and no play. So following a full day of programming, learning, networking and sampling, Project NOSH L.A. attendees will get to unwind with an exclusive afterparty powered by the team at FoodForce.

In this NOSH Voices piece, Rodeo Ventures co-founder Zach DeAngelo ponders why he’s seeing “the dreaded fundraising fatigue” more often than he thought he would. DeAngelo also examines why, in a world where more capital is flowing into the CPG space than ever before, does it still seem so hard to raise money?

A growing number of entrepreneurs with condiment and plant-based food brands are turning to crowdfunding for their startup capital. Project NOSH recently sat down with CircleUp, a crowdfunding platform for consumer brands looking to raise money from accredited investors, to discuss what trends they are seeing on the platform.

Today the curtain is pulled back on the panel of industry luminaries that competitors in the Project NOSH Pitch Slam will have to impress to find themselves at the top of the pack. The window to enter the Pitch Slam is limited, with the application process closing this evening.

In response to shifting attitudes towards nutrition and diet, and a high-profile spat with a nutrition bar company,, the U.S. Food & Drug Administration (FDA) announced in late September that it was seeking public input for a new definition of the the “healthy” nutrient content claim for food and beverage labeling.

As Project NOSH L.A. rapidly approaches, the team is excited to announce the preliminary agenda for the conference. The event, which will be held on Nov. 1st and 2nd, will bring together entrepreneurs, investors, industry thought leaders, and suppliers for two days of networking, strategizing, learning and noshing.

Patagonia, long seen as a leader in outdoor gear and apparel, has decided to step up the pace of its move out of the changing room and into the kitchen with the expansion of their Patagonia Provisions line. With 29 SKUs, including soups, bars, jerky, cereal and more, the line is on its way to become a key flanker to Patagonia’s core business.

Two years ago, Johnson and Wales University (JWU) along with longtime entrepreneurs and strategic consultants Michael Allio, Ken Levy and Steve Lane, formed the Food Innovation Nexus (FIX) — a food and beverage incubator, angel fund and consulting group.

At Expo East one of the most popular topics of discussion was investment. Who’s getting it, how much and from whom. Today, just a few short weeks after the show ended, the team AccelFoods, an accelerator and investment fund for packaged food and beverage companies, announced the newest additions to their portfolio. The new round includes investments as part of larger raises by Brami Beans and SkinnyDipped Almonds.

Having seen his share of the snack aisle, Rob Ehrlich (the founder of Pirate’s Booty and SexyPop) is ready to take on his greatest challenge yet – bringing vegan food to the masses. The “gourmet snack food visionary” has plans to take the stigma out of “vegan” with the launch of Vegan Rob’s, a plant-based snack line.

Goldberg, a former Wall Street executive, told our team all about his journey from antidepressants to clean-living organic foodie and media figure, with conversational stops along the way on the offerings at Expo East, the difference between Ripple Foods and almond milk, and, most importantly, what he’d do if faced with the choice of eating Arby’s or a bag of organic palm sugar.