At the Winter Fancy Food Show, Aylon Steinhart, co-founder of plant-based dairy brand Eclipse, discussed the company’s path to market, having launched its soft serve ice cream bases and packed ice cream drums into San Francisco and New York restaurants and scoop shops in 2019.
In an interview at the Winter Fancy Food Show, Miyoko Schinner, founder and CEO of Miyoko’s Creamery, discussed broadening the brand’s reach with new plant-based cheeses, including slices, blocks and shreds, a pizza cheese that will launch in foodservice this year and a new cultured oat milk butter.
At the Winter Fancy Food Show last week, SuperFat founder and CEO David Hauser told NOSH that as the keto market grows and conventional retailers increasingly show interest, SuperFat’s cohesive message and emphasis on taste will keep the brand going strong.
In a webinar this week, research firm Innova Market Insights listed its Top 10 Trends in Sweets and Snacks, and many of those characteristics were also displayed in products at the Winter Fancy Food Show in San Francisco.
Capitalizing on the success of a top-selling novelty, organic ice cream brand Alden’s is leaping into dairy-free with the debut of seven dairy-free flavors and two dairy-free treats at the Winter Fancy Food Show this week.
While classics have their place at the table, century old seafood company Acme Smoked Fish wants their place to be at more than just the breakfast table. So the company is innovating, launching new products that target new day parts and use occasions.
At this week’s Summer Fancy Food Show, Schuman Cheese debuted an updated look for its Bella Rosa line of cheeses. The hope is to expand the brand nationally and attract new consumers with brightly colored new packaging and a new snackable format.
In a presentation at the 2019 Summer Fancy Food Show in New York City this week, experts discussed the future c-store experience: one with cleaner food and drinks and efficient ordering systems — all with a personalized touch.