Manufacturing

Kindling Snacks rolled out its protein pretzels to Target stores nationwide with a new exclusive Peach Barbecue flavor and a multipack format designed for family-friendly snacking.

WILDE Brands, known for its chips made with chicken breast, egg whites and bone broth, is hatching a plan to create a much broader protein snacking platform.

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.

An IP lawsuit over plant-based egg white protein could determine the future of a pair of food tech companies right as they are on the verge of scaling.

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.