Manufacturing

Fenton Food and Beverage, a company formed by Yahya Abbas, the founder of Toronto-based Ya Ya Foods Corp., has secured a grant to begin building a roughly 100,000 sq. ft. plant-based milk factory in Fenton, Mich.

Treeline Cheese has ridden out the hype cycle of plant-based dairy and has finally nailed product market fit, according to founder and CEO Michael Schwarz.

Vertically farmed berry producer Oishii is aiming to make its products more accessible with a range of new strawberry formats at significantly lower price points than its original $20 varietal.

Clover Sonoma isn’t trying to chase trends or scale nationally. With a portfolio spanning seven dairy categories, it believes it has a better opportunity to meet the local community with “real dairy” at a moment when food trends are driving consumers back to the cow.

Making the margins work on sustainable packaging remains an industry-wide puzzle that’s yet to be pieced together. Mars-owned KIND Snacks now has a months-long experiment behind it to back that up.

Thrive Market unveiled the Climate Action Working Group, designed to support CPG brands, as well as Thrive’s owned-brand suppliers, in measuring and reducing their carbon and plastic footprint.

Big Bread still hasn’t cracked the sourdough code, but San Diego-based biotech company Leaven Foods may have just created the secret ingredient to make true sourdough work at scale for home bakers and professionals alike.

Plenty of geographies are associated with styles of yogurt, but its birthplace – Bulgaria – is often forgotten. Trimona hopes to change that.

Keep It REAL Foods is betting that vertical integration is the key to unlocking longevity for a quintet of founder-led companies that it recently brought together under the newly established moniker.

Suresnes, France-headquartered Bel Group is growing its stateside production capabilities, investing $200 million in the expansion of its Babybel production facility in Brookings, S.D.