Innovation
Featured Innovation Content
From MrBeast to Biltong: Meat Snacks Flex New Muscles at NACS
Legacy meat snack brands showcased simple formulations, grass-fed beef options and premium-positioned products at NACS last week.
NACS: Dole Eyes Frozen Indulgence, Snack Brand Leverages Influencer Creds
Legacy tropical fruit company Dole and new snack brand Wavers are playing to their respective strengths as they attempt to enter the convenience channel.
CPG Week: Whole Foods Forecasts Top Trends. Plus, Death vs. Death
This week on the podcast, Nosh managing editor Monica Watrous and senior reporter Avery dig into Whole Foods Market’s annual trends forecast and DayDayCook’s shift away from its recent brand acquisitions to focus on bitcoin. The podcasters also discuss the potential of a new food processing technology and the legal battle brewing between Liquid Death and Death Wish Coffee.
Additional Content
Blackbird Foods Looks Beyond Pizza for Growth
Blackbird Foods is utilizing its foundation in foodservice and a self-manufacturing production model to build a frozen vegan food brand that aims to “displace conventional animal products.”
Mary’s Gone Crackers Looks To Packaging, Ingredients As Source For New Innovation
After nearly three decades on the market, Mary’s Gone Crackers’ spot in the organic, gluten-free cracker set has yet to go stale. In fact, after only five months into his role as CEO, Michael Finete told NOSH in an interview that the company is working on building new internal processes to keep fresh ideas and innovations flowing.
New Products: Smallhold’s Mushroom Pesto and Tonnino’s Kids Yellowfin Tuna
In this week’s notable new products roundup, Smallhold hits independent store shelves with its Mushroom Pesto, Sleep Walk Chocolateria teams up with restauranter Rick Bayless and EQUII grows its portfolio of protein-boosted breads.
Spare Food Co. Enters Foodservice With Upcycled Starter Ingredient
The Spare Food Co. is targeting a new revenue channel with the launch of its first-ever foodservice ingredient, Spare Starter, made from six upcycled vegetables and used as an ingredient and flavor additive for various dishes.
The Question Of Open-Source Research In Lab Grown Coffee
The recent publication of a recipe for lab grown coffee using plant cell lines opens up a conversation about the balancing act of open-source research and intellectual property in food tech.
Planting Hope Plots Argo Cafe Revival Via Crowdfunding Campaign
Three months after its acquisition of Argo Tea, The Planting Hope Company has spun off the asset as its own subsidiary.
The NOSH Podcast: Do Consumers Give A Chip About Your Supply Chain?
On this week’s show, NOSH editor Carol Ortenberg and the founder and CEO of Zack’s Mighty, Zack Gazzaniga, dive right into a corny discussion on the origins of the brand, its special corn supply chain journey and how different audiences respond to the details of that story.
How Rev Energy Gum Is Eating Up Ground In Functional Gum
Rev Energy Gum believes the fuel that drove the brand to over 20,000 retail locations in under five years was a perfectly timed combination of product-market fit and a format that flexes for a range of consumer need states.
NOSH Podcast: One Brand’s Three Keys to Success In Product Development
In this week’s NOSH Podcast, Brazi Bites cofounder and CMO Junea Rocha shares how and why the brand expanded into breakfast and the often difficult process of product development.
This Week’s New Products: Collabs From Fly By Jing and Spicewalla; A Royal Regenerative Flour
This week’s New Product Gallery reads something like a superhero team-up comic, thanks to a couple of eye-catching co-branded releases from the likes of Blue Circle Foods & Spicewalla, and plant-based meat specialists Daring & Fly By Jing.