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Cereal and snack maker Catalina Crunch is looking to a future beyond the keto-friendly category by appointing a seasoned CPG executive as CEO last week and shifting its positioning from diabetic and weight-conscious consumers to the fitness-focused community.

Building community through candy has become the cornerstone of founder and CEO Mika Shino’s mochi gummy brand Issei.

Tom’s Perfect 10 is shifting its focus towards brick-and-mortar retail expansion this year, beginning with today’s launch in Whole Foods Market stores across the New York tri-state area.

Sweet Nothings is expanding its frozen footprint with the launch of Acai Bowls exclusively at Sprouts Farmers Market.

In this week’s new products gallery, Once Upon a Farm branches out into the past category, Kabrita launches what it touts as the only goat milk-based infant formula to meet all FDA requirements in the U.S. and Cheez-Its launches a new Extra Crunchy innovation perfect for ASMR lovers.

IQBAR is rolling out new packaging across all three product lines next week that will bring simplified nutrition claims and see the adoption of a new tagline: “For Smart Mouths.”

New York-based startup FFUPs is looking to bring its “bombastic branding” to a wider audience – by getting smaller. The flavored corn puff maker is downsizing its flagship 4 oz. product to a 1 oz. single-serve bag.

Food technology company Voyage Foods ended 2023 with a nearly $22 million payday that was filed with the SEC on December 29. The new capital comes from previous investors Valor Equity Partners, Horizons Ventures, UBS O’Connor and Level One Fund.

SPINS released its “2024 Trends Predictions” full of insights on where the natural products industry might be heading this year including the state of promotional pricing, sustainability claims, healthy eating trends, the evolution of global flavors, and a temperature check on plant-based.

Elizabeth Stein, founder and CEO of Purely Elizabeth, believes she has created a new product type that adds incremental value to the category by opening up more granola use occasions throughout the day.