Innovation

In this week’s roundup of new products, Van Leeuwen pays homage to Netflix’s newly released movie Glass Onion and TiNDLE brings plant-based chicken tenders to foodservice.

The vegan cheese market has aged; enough so that conventional dairy cheese makers are looking to the category as an opportunity to innovate. But can these products help solidify the category’s long term growth?

Backed by $70 million in new growth capital, plant-based food and beverage company NotCo is aiming to build a business-to-business food technology platform “that operates like Coca Cola.”

Snack manufacturer Maine Crisp Company is eying new baked goods categories as it seeks to scale with the support of a new production facility, distribution gains, updated packaging and an expanded leadership team.

Plant-based, bee-free honey brand MeliBio announced the close of a $2.2 million capital raise last week, bringing the company’s total funding to over $9 million to-date.

Plant-based ice cream maker Must Love is looking beyond the freezer with the launch of its new cookie line, a product it believes will be its “bridge to conventional consumers.”

After a recent $2.5 million raise, packaging platform Impacked is bringing the trade show to CPG brands 365 days a year by building the industry’s first one-stop digital marketplace in an effort to fix an antiquated and fractured sourcing model.

The U.S. Food and Drug Administration (FDA) has deemed cultivated proteins safe for consumption, according to an announcement from cellular agriculture company Upside Foods today.

Bel Group – maker of Babybel, Boursin and The Laughing Cow brands – is partnering with food technology company Standing Ovation to use the startup’s animal-free, casein milk proteins to develop new cheese alternatives.

Brewer’s spent grain has often seemed like a perfect fit for upcycled food companies but the challenges to getting widespread adoption by breweries goes beyond supply and demand.