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Specialty natural and organic grocery chain Earth Fare today announced it will close its 50 stores by the end of February, following similar announcements in recent weeks from Fairway Market and Lucky’s Market.

Beyond Fried Chicken is back, plus other Beyond Meat updates, Nestlé advances plant-based protein, and more in this week’s Checkout.

In an interview at the Winter Fancy Food Show, Miyoko Schinner, founder and CEO of Miyoko’s Creamery, discussed broadening the brand’s reach with new plant-based cheeses, including slices, blocks and shreds, a pizza cheese that will launch in foodservice this year and a new cultured oat milk butter.

Frozen dessert producer The Mochi Company, producer of My/Mo Mochi, was acquired today by an investment fund managed by Lakeview Capital, Inc, a Michigan-based family office. Terms of the deal were not disclosed.

Hershey’s Q4 earnings call today reviewed the company’s savory snack strategy, the success of its most recent acquisition — low-sugar, high-protein bar company ONE Brands — and what the company has learned from jerky brand KRAVE not reaching expectations.

At last week’s Winter Fancy Food Show in San Francisco, High Road Craft Ice Cream CEO Keith Schroeder discussed his patient approach to growing the brand and his decision to eschew category trends such as plant-based and keto. He also shared how the brand plans to take on larger players this year in an effort to become “the country’s next generation leading ice cream company.”

A presentation at the Winter Fancy Food Show reviewed the category trends, channel breakdowns, consumer shopping behaviors and product positioning claims shaping the specialty food market.

Specialty food distributor The Chefs’ Warehouse announced Thursday its acquisition of specialty wholesaler Sid Wainer & Son, a deal expected to generate approximately $180 million in annual net sales.

At the Winter Fancy Food Show last week, SuperFat founder and CEO David Hauser told NOSH that as the keto market grows and conventional retailers increasingly show interest, SuperFat’s cohesive message and emphasis on taste will keep the brand going strong.

At last week’s Winter Fancy Food Show in San Francisco, brands continued to innovate, offering plant-based and vegan options to classic dairy favorites, from spreads and sauces to chocolate and cheeses. Check out the gallery for the new plant-based products spotted on the show floor, including the latest launches from Miyoko’s and a sweet new release from The Coconut Collaborative.