Food Entrepreneur

Children's food company Little Spoon has launched organic oatmeal baby cereal. The product is formulated from such ancient grains as barley and millet, and each serving contains 14 grams of whole grains and 13 essential vitamins and minerals. "At Little Spoon, we saw a clear need to innovate in the baby cereal space to ensure a safe, nutritious and high-quality offering for nourishing first bites," said Angela Vranich, co-founder and chief product officer of Little Spoon. Read more 🍽️▶️ https://ow.ly/kxng50TY5Oi #foodentrepreneur #betterforyou #newproducts #emergingbrands

Refrigerated, plant-based donut manufacturer Drumroll Snacks has received a $3 million investment from 7 Mile Brands, a CPG incubator. As part of the investment, 7 Mile Brands founders Jason Cohen and Sammy Kestenbaum are joining Drumroll’s board. "Together, we are excited to turn Drumroll into an everyday snacking platform that reinvents the nostalgic treats we all loved growing up, while staying in tune with today’s health-conscious lifestyles," said Ryan Brothers, co-founder of Drumroll. Read more 🍩▶️ https://ow.ly/Xim450TWjRb #foodentrepreneur #plantbased #venturecapital #incubator #cpg

Non-alcoholic craft beer company Best Day Brewing has raised $22.5 million in total funding in 2024. The funding will help the company grow consumer awareness, allow it to reach a larger audience and support retail distribution. "There’s a shift happening with drinking behaviors," Huffard said. "The future is all about freedom of choice. Consumers are demanding more options, whether they are mindful drinkers, switch drinkers, Cali-sober, sober curious, or just want a really good tasting beer without the impact of alcohol." Read more 🍺▶️ https://ow.ly/Auih50TUyi4 #foodentrepreneur #startup #venturecapital #nonalcoholic

Blue Stripes has raised $20 million in a Series B round led by Zintinus, The Hershey Co. and Whole Foods Market. The company's product line includes cacao water, whole cacao chocolate bars, whole cacao granola, whole cacao trail mix, chocolate covered cacao beans and dried cacao fruit. "In this next chapter, I am on a mission to change what happens behind the scenes of the cacao industry – reducing the negative cacao industry impact on the environment, improving the economic value cacao farmers receive for their work, and sharing the incredible functional benefits that the cacao superfruit has with the world," said Oded Brenner, founder of Blue Stripes. Read more 🍫▶️ https://ow.ly/bVjR50TTt20 #foodentrepreneur #startup #venturecapital #sustainability

Voyage Foods is opening a 284,000-square-foot manufacturing facility in Mason, Ohio, that will have the capacity to make 10,000 metric tons of cocoa-free chocolate annually, according to the company. The Ohio plant, which is expected to be operational by early 2025, will enable the company to manufacture its cocoa-free chocolate, nut-free-spreads and bean-free coffee plant-based products. Read more 🍽️▶️ https://ow.ly/bAZg50TRLYO #foodentrepreneur #operations #facilities #cocoafree #nutfree

Issei Mochi Gummies is expanding its manufacturing capabilities into a new facility in facility in Bethesda, Md. The company currently works with a co-manufacturer to produce its gummy candies and will continue to do so after it has moved into its new space. "The new facility will start with mainly R&D and small batch production for limited flavors, which we can launch online to test out the market," said Mika Shino, founder and CEO. Read more 🍬▶️ https://ow.ly/2OmN50TPPq5 #foodentrepreneur #operations #facilities #manufacturing

LEXINGTON BAKES is launching a seasonal line to be sold exclusively on the company’s website. The flavors will include peanut butter chocolate chip cookie, pumpkin spice espresso brownie, maple pecan chip cookie and snickerdoodle tahini sugar cookie. "Good dessert is meant to be shared, especially in this time of year," said Lex Evan, founder, chief executive officer and chef of Lexington Bakes. "When we decided to take on seasonal flavors, I wanted to share the experience with and celebrate brands who share our passion for extraordinary taste and exceptional standards." Read more 🍪▶️ https://ow.ly/QeKM50TOzpC #foodentrepreneur #newproducts #organicfood #emergingbrands

Mezcla a maker of plant-based protein bars has updated its packaging to showcase its vibrant flavors and global influences, according to the company. Mezcla also has added two new flavors in Whole Foods Market. Its flavor lineup includes peanut butter, hot chocolate, matcha, pistachio and almond butter and blueberry. "This is the next evolution of Mezcla — one that stays loyal to the artisanal vibe that consumers love, but with a fun and bold edge that will expand our base," said Griffin Spolansky, chief executive officer of Mezcla. "Through this change, we remain committed to the unique, delicious flavor profiles that have been the cornerstone of our brand." Read more 🥜▶️ https://ow.ly/i1lR50TMLIp #foodentrepreneur #packaging #plantbased #emergingbrands

Ninety-two entrepreneurs received a “golden ticket” from Walmart’s eleventh annual Open Call event. The “golden ticket” deal gives entrepreneurs a chance to sell their products made, grown or assembled in the US on Walmart or Sam’s Club shelves or through the company's website. "Securing a golden ticket at Open Call grants entrepreneurs an invaluable chance to reach new customers, grow their businesses and create jobs in their communities," said John Furner, president and chief executive officer of Walmart US. Read more ▶️ https://ow.ly/RPve50TJMyy #foodentrepreneur #startup #emergingbrands

The EVERY Company, which creates egg proteins using precision fermentation, has been granted a US patent for food products that incorporate recombinant ovalbumin combined with at least one additional consumable ingredient. The patent also includes such applications as baked foods, binding for meat and meat analogues, ready-to-eat egg, whipped cream, ice cream and meringues. "Ovalbumin is the protein behind Every’s egg white replacement as a B2B ingredient in dozens of the toughest applications," said Arturo Elizondo, co-founder and chief executive officer of The Every Co. Read more 🥚▶️ https://ow.ly/3Wte50THYrz #foodentrepreneur #patent #egg #protein #precisionfermentation