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Last week, PepsiCo Inc. and the German dairy company Theo Müller Group announced the termination of their U.S. joint venture. Yet, as consumers have begun to favor smaller product lines, large strategic CPG companies have put more innovative brands on the market. So what should be instructive about the joint venture for other large strategics, like Hershey’s, Mars, and Heinz and French’s and where do smaller brands have the upper hand?

At this year’s BevNET Live, Scott LaPorta, the president of Campbell-owned Bolthouse Farms described the C-Fresh mission and growth strategy.

Not able to make it to Project NOSH LA? We’re pleased to announce that every speaker presentation, panel and discussion from our one day conference for food entrepreneurs is now available for viewing on YouTube.

Just three years after its launch, neat foods, which markets plant-based, meat-alternative foods, has been acquired by Atlantic Natural Foods, a subsidiary of AFT Holdings. In an interview with Project NOSH, Phil Lapp, neat’s co-founder and CEO, spoke with Project NOSH about the deal.

Health Warrior CEO Shane Emmett discusses how he has built a robust company culture at the packaged food company.

An ingredient company made a meal out of candy yesterday when Wholesome Sweeteners Inc. announced the purchase of confectioner TruSweets. Financial terms of the deal were not revealed.

At Project NOSH LA, Michael Sands of B&G Foods compared the process of finding a strategic partner to dating and went over what steps are required to ensure that the relationship ends in a happy “marriage.”

Pinnacle Foods Inc. announced today that it would purchase Boulder Brands for approximately $710 million dollars. While Pinnacle has a large stable of classic American brands, including Birds Eye, Aunt Jemima, Duncan Hines and Vlasic, the acquisition will add a slate of “better-for-you” products popular with the growing segment of LOHAS shoppers.

In recent weeks several brands operating in the natural, organic, sustainable and healthy food space have announced new relationships with restaurants and other foodservice providers across the U.S., offering each exposure and awareness beyond a traditional retail setting.

In an effort to improve the labeling requirements of certain gluten-free products, the U.S. Food and Drug Administration has proposed new rules on the designation for producers of fermented, distilled or hydrolyzed foods.