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Fancypants Goes Big With Smaller Pack Sizes
The Boston-based premium cookie maker is expanding into new foodservice channels with 1 oz. and 0.67 oz. trial packs designed for corporate cafes, hotels, universities and airlines.
Inside The Early Success Of JiMMYBAR!’s Creatine Launch
JiMMYBAR! has seen early “massive” success of its Creatine Bars, representing an inflection point for the 12-year-old company.
CPG Week Podcast: A Chicken Feed Cockfight And Gummies Galore
This week on the podcast, Nosh managing editor Monica Watrous and senior reporter Lukas Southard tackle the recent controversy surrounding cage-free egg producer Vital Farms, the latest updates affecting the hemp beverage industry, and a beverage maker’s strategic expansion into functional gummy supplements. The hosts also highlight several recent funding announcements.
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The Ginger People Spices Up Portfolio With Turmeric Line
The brand will launch turmeric versions of their existing products, including its syrups, spreads, cooking sauces and gin-gins candies. Ginger People will also launch a new powdered turmeric latte mix.
Former Big Food Execs Bake Up Veggie-Infused Bakery Line
The new healthy snack company, is the brain-child of two executives who are no strangers to big CPG. CEO Mike Senackerib previously served as CMO, Senior VP of Global Brands and Chief Strategy Officer at Campbell’s Soup Company while Chief Growth Officer Kay Allison advised large food companies as CEO and founder of market research firm The Energy Infuser.
6 New Products You’ll See at Expo East
From spiced dry fruit to frozen protein waffles, here are six new products that are making their debut at Natural Products Expo East in Baltimore, Maryland, this week.
Armed with Investment, Masienda Grows Maize Mission
Masienda Bodega launches this month in 200 stores including several Whole Foods Market regions as well as in independent retailers. The growth is being fueled by a recently closed $1.35 million round of capital from a star-studded team of investors including James Beard Award winning chef (and CPG entrepreneur himself) Rick Bayless, Rick Schnieders, former Sysco CEO, and Village Capital.
Paqui Taps Into Texas Roots With New Spicy Queso Flavor
Paqui created this new flavor for queso enthusiasts craving a snack that holds true to the taste of the Tex-Mex classic. Paired with Paqui’s light, crispy chips and real ingredients, new Spicy Queso delivers an authentic flavor queso fans everywhere will love.
Nature Nate’s Launches New Products
Nature Nate’s newest honeys are now available in select U.S. retailers throughout the regions of Texas, Atlanta, California, New Mexico and Oregon. The products are also available for purchase on the Nature Nate’s online store, expanding their accessibility to all honey-lovers around the country. Details on expanded U.S. retail distribution are expected later this year.
Organic Snack Maker Nature’s Bandits Launches in Metro New York
The Company was started by two brothers and a cousin, Joe, Nick and Drew Carvalho, in an effort to provide healthy organic snacks the whole family could enjoy. The snack is organic, made from real fruit and vegetables, with no artificial colors or preservatives. It’s GMO-Free, Gluten-Free and Vegan.
Post Starbucks, La Boulangerie Brews Business; Bakes CPG Line
When owner Pascal Rigo bought back his bakery brand, formerly La Boulange, from the Seattle-based coffee company in 2015, he quickly got to work. Now, the beloved San Francisco-based chain is reopening its retail stores, rebuilding its private label presence, and launching its own branded CPG line in Costco.
Obis One Debuts Two New Black Garlic Sea Salts at Fancy Food Show
Obis One will share samples of our black garlic bulbs/peeled cloves as well as Obis One’s unique Black Crack®,Meracha Salt and Black Garlic Sea Salt at booth #6226 at the Virginia Pavilion.
Ready Pac Foods Launches Limited Edition Bistro Bowl Salad
Inspired by backyard summer BBQ, this deliciously flavorful salad features fire-roasted corn, smoky poblano peppers and tender, seasoned pulled pork on top of a crisp chopped blend of romaine and iceberg lettuces.