Marketing

This week on the podcast, Nosh managing editor Monica Watrous and senior reporter Lukas Southard dig into Walmart’s decision to remove synthetic dyes from its store-branded products. The team goes on to discuss how certain brands are repositioning in the plant-based cheese category, the abrupt closure of Nor-Cal Beverage and the data behind the high-protein craze.

The Plant Based Seafood Co. this month is launching SMASH it! Foods, a new line of Superfood Salmon Balls.

Magnolia Table is stepping beyond its restaurant roots and into the world of packaged food with a frozen baked goods collection.

Pipcorn has rebranded to Pip’s Heirloom Snacks as it transitions its portfolio from seed oils to avocado oil.

Alternative dairy ingredient provider Climax Foods has rebranded as Bettani Farms amid new leadership and a $6.5 million investment.

Walmart U.S. announced this week its plans to remove synthetic dyes – alongside certain preservatives, artificial sweeteners and fat substitutes – from its private brand food products by 2027. The company claims the shift stems from customer demands.

In this week’s notable new products roundup, Yaza expands beyond its flagship labneh, Junkless and Ghost venture into protein bars, and Yasso introduces a new spoonable format for its frozen Greek yogurt. Bulletproof Bulletproof has unveiled its latest Artisan coffee flavor: Cinnamon + Vanilla. The new offering combines Saigon cinnamon and Madagascar vanilla with toxin-tested… Read more »

KIND Snacks is working to jumpstart the scale-up efforts of paper-based packaging materials and show a potential for these materials to succeed in the mainstream marketplace by sharing a look inside its ongoing pilot test.

Two years since it was acquired by Mike Repole’s PE firm Impact Capital, JUNKLESS is expanding into a new category, protein bars.

Smucker’s Uncrustables is building muscle in the burgeoning protein category with the launch of its aptly-named Higher Protein PB&Js.