Top Feature

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.

If there’s one trend that’s become, shall we say, the heartbeat of new food products in 2016, it’s the pulse. To help further grow the pulse-based products market, several agricultural organizations have banded together to create two new consumer facing pulse seals. The seals, which will appear globally, were officially announced during the past week’s Institute of Food Technologists’ trade show in Chicago.

The combined forces of BevNET and Project NOSH descended on the Fancy Food Show in Manhattan a couple of weeks ago, and while the beverage team has already given its take, let’s face it — there’s a heck of a lot more solids on display in the aisle than liquids.

Serial food and beverage executive, founder, investor and advisor Tom First has departed First Beverage Group, where he was a managing partner, to join Castanea Partners and develop the fund’s food and beverage practice.

After a decade of going it alone, Whole Foods Market is returning to cooperator status, a move that will empower its manufacturer supplier partners to provide more sophisticated insight back to the retailer, and help Whole Foods make more informed decisions accounting for broader market dynamics.

Over the past years, yogurt brands have tried to expand the day-parts where yogurt is consumed and shift the category from being seen as just as a breakfast option to that of a snack. In pursuit of this goal, Chobani, one of the pioneers of greek yogurt, is launching a line of savory, vegetable “Meze Dips”

It’s a new era in Vermont, and it started on July 1, when Vermont Act 120 went into effect. The Act requires labeling of food produced with genetic engineering (“GE” or “GMO”). But before you start to pack your picnics with disclaimers, a few considerations are worth keeping in mind.

At this year’s Summer Fancy Foods Show there were numerous product trends spotted on the floor. We polled some of the industry’s leading experts to check in about what they saw (and didn’t see) on the show floor.

This week the news cycle was sweetened by the announcement of Mondelez International’s roughly $23 billion bid for the Hershey Company, and the latter’s subsequent rejection of the deal. Earlier this summer Project NOSH had a look into Hershey’s plan for the company’s growth in the snack industry when VP of Global Snacks, Tony Tyrell, presented at Project NOSH Brooklyn.

At this past week’s Summer Fancy Food Show, there were speciality foods of all shapes, flavors and dietary needs. But among the all the brands, certain trends stood out to the Project NOSH team. While “spreads” at this show have always been prevalent, they’re now taking different form factors and moving beyond the basic jams and caramels of years past.