Manufacturing

As Ibraheem Basir, founder and CEO of A Dozen Cousins, began to strategize his business’ next stage of growth, there was one major capability on his mind, and the route to secure it was poised to provide much more support than someone simply cutting a check.

Today, the plant-based dairy creamery is rolling out its latest innovation – an Unsweetened, plain Greek-style yogurt – as proof it is possible to balance high levels of plant-derived protein while maintaining a product’s palatability.

It started with a simple bag of grain. Later that grain was processed into chips. But the fun really ramped up when Yolélé turned fonio into a limited-edition beer.

The chocolate category is consolidating. Today, branded and private label chocolate manufacturer Chocolate Works announced its acquisition of 150-year-old Thompson Chocolate, which produces specialty and foil-wrapped chocolate novelties.

Seena Chriti had big dreams when she launched a brand of traditional Mexican snacks called Paktli in 2021. Too big, it turns out.

Entrepreneurs navigate internal crises everyday. But with the economic climate continuing to mount external pressures and political sucker punches flowing from Washington, D.C., identifying obstacles early and understanding the full context has become an essential element for keeping any upstart business alive.

Ultraprocessed foods are an invention enabled by modern technology, and amid the growing pushback against them, The Paleo Diet has seen an opportunity to revive its prehistoric approach to packaged food.

Legislators typically often look to federally-funded, clinical studies to inform regulatory guidance. But when it comes to ultraprocessed, many of those gold-standard studies are just getting started.

Greek yogurt brand Chobani has broken ground this week on a 500,000 sq. ft. expansion to its Twin Falls, Idaho facility that will increase capacity by 50%.

Ultraprocessed foods (UPF) – the not yet defined, but increasingly controversial group of products that account for roughly 70% of the U.S. food supply – are under researchers’ microscopes, caught up in industry review and on the regulatory chopping block all at once.