Creamier than a sorbet, but far lower in fat and calories than dairy ice cream and most dairy-free alternatives, Hakuna Banana is seeking to carve a novel niche in the frozen desserts aisle, co-founder Hannah Hong told Elaine Watson at the Specialty Food...
First peanut milk... next protein shakes and ice cream? 'The sky is really the limit...'
Elmhurst Milked peanut milk - which has the protein content and creamy mouthfeel of dairy milk without the thickeners, emulsifiers and stabilizers deployed in most plant-based beverages - could form a base ingredient in protein shakes, yogurts and frozen...
On paper, organic extruded chickpea puffs might sound like niche natural products, but the meteoric ascent of HIPPEAS proves that edgy natural brands can hit the mainstream in record time if they have a compelling product and a brand that punches above...
The proposition is deceptively simple. Take marshmallows - a product Americans can typically find in large clear bags in the baking ingredients category – add some gourmet flavors and a cleaner label, put them in a re-sealable pack and create a new usage...
Ridged plantain chips – Barnana’s first foray into the large, but notoriously competitive salty snacks aisle – are a logical adjacency for the banana-obsessed brand that will take it further into the snacking mainstream, says CMO and co-founder Nik Ingersöll.
The success of high-protein, low cal brands Halo Top and Enlightened notwithstanding, most Americans don't head to the ice cream aisle for a protein fix, argues the CEO of Arctic Zero, who says his new light ice cream can compete with these brands...
The plant-based creamer category has grown considerably more competitive since nutpods launched in early 2015 with its coconut-and-almond-based wares, but revenues surged 500% in 2017 for the Bellevue, WA-based brand, which has just completed a series...
London-based brand UGLY Drinks is gearing up for a US launch in spring 2018… Elaine Watson caught up with CEO and co-founder Hugh Thomas at the Specialty Food Association’s Winter Fancy Food Show to get the lowdown on what the brand is all about…
Moringa, turmeric, mushrooms, coconuts, pulses, ‘alternative’ flours (cassava, nuts) and sweeteners (maguey sap, yacon syrup), were given top billing in a flurry of new products at the 2018 Winter Fancy Food Show, where trend-spotters also got to taste...
Drinkable soup brand Tio Gazpacho has made its first executive hire with the appointment of beverage industry veteran Matt Merson as VP general manager. FoodNavigator-USA caught up with founder Austin Allan at the Specialty Food Association’s Winter Fancy...
Faba Butter uses aquafaba – the viscous liquid left over from cooking chickpeas – to bind water, coconut oil and a plant-based liquid oil to create a vegan buttery spread claimed to blow rivals out of the water. Elaine Watson caught up with brand owner...
Bored of popcorn, but looking for something equally light on the snacking front? Lotus Pops – a popped lotus seed snack on show at the Winter Fancy Food Show – meets consumer demand for guilt-free snacks that still deliver on taste and texture, claims...
The nut butter aisle has expanded well beyond the humble peanut in recent years, with almond, cashew and hazelnut options in many retailers. But walnuts present more of a challenge, says new market entrant Wellnut Farms.
With its “chameleon-like” versatility, nutrient-density and strong structural integrity, the ancient grain freekeh is a triple threat to many modern day eating woes that plague time-crunched consumers seeking something healthy and fast, according to the...
As recently as two years ago, bone broth was virtually unheard of by the masses, but now it is seemingly everywhere with newcomers crowding the category and pushing early players such as Bonafide Provisions to innovate to stay ahead of the competition.
