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
EVERY Company’s OvoPro Starts to Scale with ADM Partnership
The food technology business announced today it has partnered with ADM to begin commercial-scale production of its OvoPro precision-fermented egg white proteins, utilizing ADM’s Clinton, Iowa, facility.
IFT FIRST: Protein, AI and the Reformulation Race Dominate Food Innovation’s Biggest Stage
Many of the technologies debuting at IFT FIRST this week in Chicago aren’t chasing the next superfood or trendy ingredient.
Carbon-Based Fats Move Toward Scale as AAK Invests in Savor
Savor is teaming up with specialty oils and fats supplier AAK to accelerate commercialization of fats made directly from carbon, marking a significant step toward bringing the climate-focused ingredient technology to mainstream food manufacturers.
CPG Week Podcast: Kroger Goes Shopping, Nutrabolt’s Market Debut and Big Food on Trial
This week on the podcast, Nosh managing editor Monica Watrous and senior reporter Lukas Southard unpack Kroger’s $1.65 billion deal to acquire Giant Eagle, Nutrabolt’s reported initial public offering plans and two legal developments that could have ripple effects across the food industry: a proposed class action over protein labeling and the dismissal of a closely watched ultraprocessed foods lawsuit.
CPG Week Podcast: Tara Bosch’s Next Bet and Trade Dress Distress
This week on the podcast, Nosh managing editor Monica Watrous and senior reporter Lukas Southard discuss Algae Cooking Club’s funding round and BRĒZ’s strategic pivot, plus SmartSweets founder Tara Bosch’s second entrepreneurial act and a legal battle between two electrolyte beverage makers.
Protein Pints Thinks Outside The Carton, Launches Pops
Protein Pints launched a four-SKU line of ice cream pops today, expanding its potential shelf space in the frozen dessert section.
CPG Week Podcast: Nestle’s Goodbye to Fake Dyes And Hydration Litigation
This week on the podcast, Nosh managing editor Monica Watrous and senior reporter Lukas Southard discuss how Nestlé USA nixed synthetic dyes across its food and beverage portfolio and why hydration brand LMNT is suing Oasis, a product ratings app. The hosts also break down new funding for collagen protein bar brand Stars + Honey and aguas frescas maker Bawi.
Sweet Loren’s, Kevin’s Target Breakfast Occasion With New Launches
As consumer habits evolve, packaged food brands are banking on breakfast. This week, two brands announced forays into the morning meal occasion.
Nestlé USA Eliminates Artificial Dyes Across Portfolio
Nestlé USA has completed the removal of artificial colors from its U.S. food and beverage portfolio, marking a significant milestone in the company’s broader effort to align with shifting consumer expectations around ingredients, transparency and nutrition.
CPG Week Podcast: Meat Snack Mania, Celsius In Hot Water and Tom Brady’s Good Nut
This week on the podcast, Nosh managing editor Monica Watrous and senior reporter Brad Avery discuss why analysts are bullish on the meat snack category, plus a new premium coconut water brand founded by Tom Brady. The hosts also talk about the strategy behind Morinaga’s acquisition of My/Mochi and an investigation into Celsius Holdings over marketing to minors.