Earlier this month Campbell’s had its third quarter earnings call and investor day, providing insight into the company’s plans to tap into trends like plant-based eating, bone broth and rising consumer interest in cooking and clean ingredients.
Kettle Cuisine, a New England-based producer of refrigerated and frozen, natural soups, sauces and entrees, announced this week its acquisition of Harry’s Fresh Foods, an Oregon-based custom food manufacturing company.
The soup franchise and producer made famous by the TV series “Seinfeld” wants to make sure they never have to say “no soup for you” to consumers again. And with a new executive team, president Joseph Hagan believes he won’t have to.
Asian-inspired food brand Nona Lim announced Monday the closing of a $3 million round of funding. Led by Harbinger Ventures, the round also included Echo Capital Group, Navama & Kouffman LCC, CircleUp and Cambridge Companies SPG as investors
Tio Gazpacho, the leader in the drinkable soup category, and Michelin-starred chef José Andrés along with his company, ThinkFoodGroup, are excited to announce a brand-new product to be sold at Beefsteak, his fast casual concept. This new product, Beefsteak by Tio Gazpacho, is an extension of the Tio Gazpacho brand and will be available at all DC area locations as well as Philadelphia.
The certified organic, cold-pressed juice and clean food company launched its first line of vegan bottled soups, chickpea kale and spiced carrot, in December.
Bone broth brand Bare Bones announced that it has signed Wegmans as its first national retailer. The deal will take Bare Bones into 70 of the retailer’s stores, instantly doubling the brand’s distribution and expanding its retail footprint to the East Coast.
Only a day before one of the busiest grocery shopping times of the year, Campbell Soup Company held its 2017 Q1 earnings call.
Drinkable soup brand Tio Gazpacho today announced a new partnership with award-winning chef José Andrés and his company ThinkFoodGroup. Tio Gazpacho will collaborate with Andrés, a culinary innovator often credited with the Spanish tapas boom in the U.S and whose company owns 25 restaurants in the U.S. and Mexico, on new marketing and retail initiatives for the brand.
After a September quarterly earnings call in which it reported a decline in overall soup sales of 3.8 percent, The Campbell Soup Company — and in particular its fresh focused C-Fresh direction — has a new, premium arrow in its quiver: refrigerated, ready to serve soups. This month Campbell’s announced that its brand Garden Fresh Gourmet, which operates under C-Fresh, would launch four new refrigerated soups.