Two years ago, Johnson and Wales University (JWU) along with longtime entrepreneurs and strategic consultants Michael Allio, Ken Levy and Steve Lane, formed the Food Innovation Nexus (FIX) — a food and beverage incubator, angel fund and consulting group.
Sabra Dipping Company, maker of America’s favorite hummus, announced today the launch of Sabra SpreadsTM. The line comes in convenient squeezable bottles and is hitting the market with three delicious flavors: Garlic Herb, Honey Mustard and Sea Salt & Cracked Pepper.
With pulse, nut, and plant-based product launches on the rise, many of today’s food brands are aiming to appeal to a new type of consumer: the flexitarian. No longer confined to one end of the meat and vegetable consumption spectrum or the other, this new consumer eats a mainly plant-based diet but occasionally adds in meat. It’s vegetarian-light.
Modern Table Meals, a line of delicious and nutritious meal kits created to help solve the “what’s for dinner?” dilemma, announced the launch of four new family-friendly products. The new offerings include Cheddar Broccoli Meal Kit, Creamy Mushroom Meal Kit, and two Bean Pastas – Lentil Rotini and Lentil Elbows.
MXO GLOBAL INC., manufacturer of TOLERANT Foods, announces it is launching a new Energy Legume Blend pasta, and new package design for its rebranded, single ingredient legume pastas, Simply Legumes™ this spring.
Explore Cuisine, the first company to bring bean pastas to market, is launching new “Pulse Pastas”—the brand’s newest product line of pastas made from organic lentils and organic chickpeas. Made in Italy, Explore Cuisine’s Pulse Pastas are vegan, organic, gluten-free, high in protein and a good source of fiber