New Product

A snack brand featured on a Netflix cooking competition is hitting retail shelves this week. “Snack vs. Chef” winner Lauryn Bodden launched S’NOODS, a brand of crunchy, noodle-inspired snacks with global flavors. The products are gluten-free and air-popped or baked. The base is made with a proprietary blend of rice, potato, tapioca and chickpea flours,… Read more »

Flings, a Montreal startup’s modern twist on a billion-dollar brand, is rolling out to Target stores nationwide.

CPG industry veteran Craig Dubitsky launched today a new coffee brand called happy products that seeks to pair a philanthropic mission and unique business structure with the clout of a recognizable face to compete in the $17 billion coffee category.

In a special dispatch from Las Vegas, the Nosh team spoke with Specialty Food Association trendspotters about the latest food and beverages on display at this year’s Winter Fancy Food Show.

The Winter Fancy Food Show kicked off on Sunday with numerous new products tapping into consumer demand for culinary convenience.

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.

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.

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.

This week’s New Product Gallery reads something like a superhero team-up comic, thanks to a couple of eye-catching co-branded releases from the likes of Blue Circle Foods & Spicewalla, and plant-based meat specialists Daring & Fly By Jing.

Expo East introduced a wide assortment of new condiments, sauces and dressings to the natural food market; many touting ingredient lists that were gluten free, low-to-no sugar and Keto- or Paleo-friendly.