The FDA last week published a long awaited proposed rule requiring producers and processors of “high-risk” foods to keep more detailed records to improve supply chain traceability. While the agency believes an industry-wide standard for tracing high-risk foods could help identify an outbreak’s source 84% faster, reducing illnesses and costly recalls, the plan could require additional capital investments from some food producers, and the FDA is debating whether small companies should be exempt.
Plant-based beverage brand Elmhurst 1925 is making its first foray beyond drinks with the launch of an oat milk-based soft serve mix. The line will be released under a new sub-brand called Elmhurst Creamery, which will house all future plant-based food innovations as the brands gears up for expansion into new categories.
In this week’s Checkout, cultured meat startup Mosa Meat raises $55 million, Social Nature studies shoppers’ health and wellness priorities and General Mills reports its first quarter earnings.
The National Labor Relations Board last week issued a formal complaint against plant-based protein brand No Evil Foods over accusations that the company retaliated against company workers who had attempted to form a union.
After spending almost a quarter of a century at General Mills, Pete Speranza wants to “change the food system.” The former business development principal at 301 Inc, General Mills’ venture arm, left the company on August 14 and will join venture firm Unovis as an operating partner.
Frozen plant-based chicken brand Daring Foods this week announced the close of an $8 million round of funding led by venture capital firm Maveron, with participation from GoodFriends, Stray Dog Capital and Palm Tree Crew Investments. Stitch Fix CFO Mike Smith and Sweet Earth president Brian Swette, who previously sold his plant-based company to Nestle, also took part in the round as private investors.
Natural meat snack brand Vermont Smoke & Cure has been sold to sausage company Johnsonville LLC and will operate as a subsidiary, the company announced last week.
Attempting to create parity around professional opportunity in the food and beverage industry, three CPG executives announced today the launch of Project Potluck. The organization will start with three initiatives: a mentorship program, monthly community building events and a digital community on LinkedIn.
BevNET and NOSH have deepened their coverage of fast-evolving food and beverage categories with the premiere of Category Close-Up, a new, two-part video offering this month. To kick off the series on NOSH, Editor Carol Ortenberg will be joined by a panel to examine the plant-based protein space — a rapidly growing category that has kept brands, consumers and retailers across channels on their toes.
Whether it’s in the form of a powder, beverage or snack bar, “Huel is food,” according to founder Julian Hearn. The meal replacement product brand, which seeks to be “lifestyle” oriented rather than just a quick bite, is now expanding beyond sweet offerings into its first savory item, Huel Hot & Savory.