Innovation
Featured Innovation Content
After Miyoko’s Meltdown, Nuts For Cheese Sees Fresh Opportunity in Premium Plant-Based Set
A turbulent year for plant-based cheese is opening unexpected doors for the category’s next wave of potential winners. As legacy players stumble and retailers lose confidence in the category, Nuts For Cheese aims to fill a hole for premium, artisanal brands that can deliver on taste, ingredients and trust with retailers and shoppers alike.
Man Cereal Aims To Be The Liquid Death Of Breakfast
Creatine-laced Man Cereal is positioning itself as the irreverent, unapologetic option among other better-for-you, next-gen breakfast brands.
Seeding Its Future: Smackin’ Fuels Growth With Vertical Integration
Sunflower seed snack brand Smackin’ has prioritized flavor innovation and manufacturing control to position for long-term growth.
Additional Content
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.
Bar Rescue: How Elavi Pulled Off Its Product Pivot
Better-for-you snack brand Elavi is no longer in the bar business. While shifting to a more streamlined foundation for the business was the right move – the duo still struggled with the decision to “effectively cut its first child.”
Expo East: Sour Candy Rides New Innovation Wave
If you’ve been waiting for a better-for-you sour candy, this may be your moment. A new wave of CPG brands have set their sights on capturing the nostalgia of sucking on a handful of Warheads.
Once Upon A Farm Pushing Past Pouches With Chilled Bars Launch
Once Upon a Farm is looking beyond its roots in baby food by launching a new line of refrigerated oat bars – its first non-pouched product – in an effort to use snacking occasions to stay relevant as its young consumers age.
Rudi’s “Value Adds” Justin Gold, Frozen Innovation
Rudi’s Mountain Bakery has set its sights the freezer aisle adding 12 new value-added products thanks, in part, to the brand’s new “idea man” and chief innovation officer Justin Gold.