Innovation
Featured Innovation Content
Sunday Supper Steps Out Of Plant-Based, Expands Fritto Line To Target
Frozen Italian food brand Sunday Supper is raising $1.5M to expand its vegan Fritto apps and introduce new vegetarian meals that incorporate dairy.
Newtopia Now: Traditional Cuisine And Clean Fats
At Newtopia Now 2026, food brands leaned deeper into seed-oil-free, clean fats and authentic flavors from South Asia and the Middle East.
Inside Little Spoon’s ‘Feeding Platform’ Expansion
Little Spoon is embracing its mission as an “end-to-end feeding platform” by launching eight new offerings from June through August.
Additional Content
Expo West: Harken Secures Cash, Rustic Bakery Adds Cookies & Bubbies Goes Green
The hallowed halls of Natural Products Expo West 2025 all officially open today in Anaheim, Calif. Our coverage of the event kicks off with the latest from Harken Sweets, Rustic Bakery, Seattle Chocolate, Bubbies Ice Cream and RedBud Brands.
Kevin’s Natural Foods Founders Start Anew With Wild Fox Foods
Launching at Expo West this week is Wild Fox Foods, a new seed oil-free snack brand from the founders of Kevin’s Natural Foods.
A Bite With … Graza CEO Andrew Benin
The latest launch from specialty olive oil brand Graza is a single-origin, high-heat cooking oil that co-founder and CEO Andrew Benin described as a “game-changer.” The new varietal debuts this week at Whole Foods Market stores nationwide in spray bottle and squeeze bottle formats. A two-liter jug will be available online in the coming weeks.
David Adds More Artificial Ingredients, But Will Consumers Care?
Less than six months since its debut, the gold-wrapped, high-protein David bar is rolling out a new recipe featuring artificial sweeteners and flavors. The brand’s co-founders, Peter Rahal and Zach Ranen, claim the new formula improves the taste, texture and shelf life and cited studies showing the safety of ingredients now used in the bars.
Sweet Deal: Oobli Partners With Ingredion, Adds Investment
Food technology company Oobli has aligned with ingredient supplier Ingredion in a deal that will help scale its operations and client base and support new product development.
Starday Foods’ AI-Approach To Becoming The ‘Next Great Food Conglomerate’
Starday Foods uses a proprietary artificial intelligence platform to find where there is pent-up demand in packaged food and quickly launch new products to meet emerging trends.
Inside Rotten’s BFY Take on Nerds Gummy Clusters
After making a name for itself with lower-sugar gummy worms and ‘90s gross-out culture-inspired branding over the past 15 months, Rotten is expanding its portfolio with the launch of Gummy Cruncheez, a better-for-you take on the wildly popular (and successful) Nerds Gummy Clusters. The new innovation, a gummy ring covered in tart candy pieces, is… Read more »
Fancy Food: Premium Pantry Staples; Awareness for A2
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.
New Products: Sweet Loren’s Teams With Barbie; Once Upon A Farm Adds Chilled Protein Bars
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.
Fancy Food: Standout Startups From Hawaii
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.