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

As we review our notes from the final Winter Fancy Food Show in Las Vegas earlier this week, the presence of premium pantry staples, new positions for konjac jelly brands and a rising tide around the use of A2 dairy caught our attention. Here’s all of the notes from our reporter’s notebooks, which also includes a new spin on frozen fruit and love for lentils across new formats.

In this week’s new products gallery, Once Upon A Farm rolls out refrigerated protein bars, YumEarth expands its organic candy lineup with two new items, and Cholula cranks up the heat.

Supergut founder Marc Washington understands that fiber-focused food has garnered a bad rap over the years. His response? Give consumers another taste.

In this episode, the CPG Week podcast team discusses the emerging trends spotted on the show floor at the final Winter Fancy Food Show and why the Specialty Food Association is replacing the long-running tradeshow with a new event next year. Then, the group talks about the adult non-alcoholic beverage category, including sales data and standout brands.

The specialty food industry said “aloha” to a handful of Hawaii-based brands during the Winter Fancy Food Show in Las Vegas this week. A cohort of exhibitors from the University of Hawaii Leeward Community College’s ‘Āina to Mākeke program showcased locally produced and heritage-inspired snacks and pantry staples.

Purely Elizabeth Cookie Granola was the biggest new product line launched in the granola category last year, creating new eating occasions for a segment traditionally tied to the morning meal and propelling the brand’s sales up 85% year-over year, according to SPINS data. This week, Purely Elizabeth expanded the cookie-inspired granola line with the addition of a peanut butter recipe, crafted with organic oats, coconut sugar, coconut oil, chia seeds and maple syrup.

The final Winter Fancy Food Show kicked off at the Las Vegas Convention Center on Sunday and while the atmosphere on the show floor was slow to start, exhibitors showed off a taste of what’s next in global flavors, better-for-you snacking and more.

The Specialty Food Association announced that – after a nearly five-decade run – a new event, Winter FancyFaire*, will take its place in San Diego next year with a reimagined format that includes opportunities for earlier-stage innovation and interactive experiences.

In this week’s new products gallery, Dave’s Killer Bread officially rolls out a snack previewed last year at Expo West, Belgian Boys and Issei gear up for Valentine’s Day, and Magic Spoon partners with Whole Foods to launch a high-fiber cereal.

Atlantic Sea Farms has netted $3.8 million in equity funding to support its expansion in foodservice and launch new retail products that will launch later this year. The company has also appointed a new interim CEO to lead the business.

The conversations and debates around ultra-processed food – what is it, and what isn’t it – just took their first step towards an answer. This week, the Non-GMO Project introduced a new certification: Non-UPF Verified.

Meati has been on a winding, hazardous decade-long road to defining its place in the market. But in moving beyond its original “mushroom root” positioning, the brand may have finally found itself.

BevNET & Nosh reached out to individuals from across the CPG world to hear their thoughts on some of the biggest questions and challenges of the new year.

What’s in and what is on its way out for packaged food in 2025? A panel of industry experts weighed in on what trends are hot, which are simmering and which ones are cooling off.