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
Feel Good Foods Aims To “Unlock” Growth With Rebrand, New Products
For over 10 years, Feel Good Foods has steadily grown its gluten-free frozen snack brand but has now for the first time revamped its packaging while also launching several new products to bring it to a broader swathe of retailers and consumers.
Top Trends on Tap in 2024: Snacks, Drugs and Rock ‘n Roll
What’s in store for 2024? Several industry experts provided insights on trends across packaged food and beverage launches, plus advice for entrepreneurs.
Tiny Tuna: Tonnino Hooks Premium Position With Kids Cans
With its glass jar packaging and culinary inspired varieties, Tonnino has staked a claim on the premium tuna space during its 13 years on the market. But can that approach reel in some smaller tykes?
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.