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Period: February 14, 2021 to February 21, 2021
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends
Companies, Organizations  

Post Holdings Introduces High-Protein Cereals, Cereal-Based Snacks

The 126-year-old St. Louis, Mo.-based breakfast cereal company says its efforts to drive innovation have resulted in a higher protein cereal range as well as a line of snacks based on some of its iconic cereals, CEO Robert Vitale said during a recent analyst conference call. The company is “cautiously optimistic” about the successful limited-distribution launch of its new Premier Protein line that “delivers great-tasting cereal with high protein.” The new snack products include Cocoa Pebbles Crisps, Fruity Pebbles Crisps, Honeycomb Big Bites, and Chocolate Honeycomb Big Bites. The snacks feature the same flavors as the breakfast cereals but come in “larger, more portable and snackable forms.”

"Post pursues fundamental cereal category innovation", Baking Business, February 08, 2021

Gulf States Snack Start-Up Freakin’ Healthy Plans Expansion To Europe, North America

The plant-based snack company, launched in Dubai in 2018 by a Lebanese-Canadian entrepreneur, is now distributing 10 product lines to 250 vendors in Saudi Arabia. It plans to quadruple that number by the end of the year while also expanding to European cities, and eventually to the U.S. and Canada. In addition, the company hopes to increase to 20 products lines in Saudi Arabia, with the aim of reaching 30 by the end of the year. The snacks contain no wheat, dairy, refined cane sugar, gluten, preservatives, artificial colors or flavors, or soy.

"Plant-based snack food start-up expands in Saudi Arabia", Arab News, February 07, 2021

Seed-Based Snack Company Launches Rice Crispy Treats

Blake’s Seed Based of Chicago has launched a line of allergy-friendly rice crispy treats containing flax seeds, pumpkin seeds, and sunflower seeds. Flavors include strawberry and chocolate chip. The new products join a line of seed-based snack bars sold nationwide in more than 1,000 retail outlets in varieties such as raspberry, blueberry lemon, and s’mores. All of the brand’s products are free of the top eight allergens, including peanuts, tree nuts, wheat, soy, eggs, dairy, fish and shellfish, as well as sesame, and coconut. All of the products are available online.

"Vegan rice crispy treats debut", Baking Business, February 03, 2021

Deals, M&A, JVs, Licensing  

Kraft Heinz To Sell Planters Snack Nuts Business?

The Wall Street Journal reports that Chicago-based Kraft Heinz is in talks to sell its Planters snack nuts business to Hormel Foods in a deal potentially valued at $3 billion. Kraft Heinz has eliminated more than 1,100 products in recent months as it focuses on more successful products. Best known for its dry roasted peanuts, Planters also sells cashews, and cheez balls and curls. It may be able to find procurement savings by teaming up with Hormel, which owns nut butter brands Skippy and Justin's)

"Kraft Heinz reportedly in talks to sell Planters to Hormel Foods", FoodNavigator-USA.com, February 03, 2021

Innovation & New Ideas  

Kellogg Company Seeks Innovative Start-Ups In Microbiome Improvement

The Battle Creek, Mich.-based food company has partnered with its innovation hub eighteen94 Capital and Future Food-Tech in a search for creative microbiome (gut)-based food solutions. The three have launched the Innovation Challenge, a collaborative initiative to “give new talent in the industry a chance to shine on the virtual stage.” They are inviting start-ups to apply entrepreneurial and scientific skills and submit ideas. The Challenge focuses on food’s impact on personal health, especially in areas like new plant fibers, valorized (value enhanced) fibers from waste streams, prebiotics, postbiotics, fermented ingredients, and new non-spore food stable probiotics – all of which have the potential to improve the functioning of the human gut and human holistic health. A team of judges will assess the submissions and “select the most impactful ideas to move forward.”

"Breakfast cereal giant on mission to root out disruptive plant-based innovations that support gut health", BakeryAndSnacks.com, February 04, 2021

Market News  

Adjuvant Capital Invests In Fortified Snacks Company Frontier Nutrition

The New York-based life sciences venture fund, backed by the Bill & Melinda Gates Foundation, has joined other investors in taking a $6 million stake in the Bangladesh-based company, maker of fortified snacks that treat and prevent malnutrition. Proceeds will be used for in-house manufacture of several products, to launch sales and marketing campaigns for its consumer brand Hashi Khushi, and to develop new products. Frontier Nutrition's products, which cost about $0.06 a serving, are sold under the name of Hashi Khushi and Nutri+ at more than 50,000 outlets in the country. The fortified products include lentil butter, chocolates, powdered drinks and biscuits. 

"Frontier Nutrition raises funds through Series B round", PRNewswire, February 05, 2021

Marketing & Advertising  

Entrepreneur’s Wine-Focused Snack Idea Is A Million-Dollar Business

A California high-tech entrepreneur who had a brainstorm while snacking on potato chips and drinking wine has created a million-dollar snack business called Wine Chips – gluten-free, lattice-cut cheese-flavored potato chips designed to be paired with specific types of wines. Jonathan Strietzel founded winechips.com in 2017, with the help of family and master sommeliers, plus experts in tech, branding, and seasoning. He now has $1 million in online orders and a product carried in 600 shops nationally. The company’s cheese-flavored chips comes in four varieties: manchego (to pair with rosé); blue cheese (sauvignon blanc); smoked gouda (cabernet); and asiago (pinot grigio). Starter kits ($19.99 for three 3-ounce bags), gift sets and more, are all available on winechips.com.

"How a snack attack led to Wine Chips and $1 million in online orders", The Orange County Register, February 08, 2021

Products & Brands  

Mackie’s Crisps Unveils “Lentil Waves” In Two Flavors

The Scottish snack company’s new product, now sold in 80-gram share bags at Lidl grocery stores in the U.K., are made using a proprietary process that “air pops” the lentils and other vegetables in its Wholesums range. Air popping means that, both flavors of Lentil Waves – salt & vinegar and barbecue – contain 50 percent less fat than other lentil-based snacks on the market, as well as three grams of fiber per serving. According to the company, they are also vegan, non-GMO, and a good source of protein and low in saturated fat. 

"Mackie’s ready to ride the waves of success with new lentil-based snacks line", thecourier.co.uk, February 09, 2021

Snack Brand Inc. Develops Palate-Friendly Blue-Green Algae

The Rhode Island-based company has launched a line of seed-nut-dried fruit clusters that combine farm-fresh, protein-packed spirulina (blue-green algae) with nutrient-dense ingredients, including pumpkin seeds. sunflower seeds, flaxseed, almonds, cashews, dried fruit, and spices. The vegan blends, which are grain-free and contain no added sugar, offer two functional benefits that are in short supply for many people during the pandemic: energy or relaxation. The four available flavors are Blueberry & Matcha, Apricot & Matcha (for energy), and Apple & Tart Cherry, and Bananas & Cinnamon (for relaxation). An added benefit is the flavorless spirulina that Snack Brand uses. It “doesn’t taste like anything when mixed in the clusters,” the company says.

"Start-up Snack Brand strives to woo consumers back to spirulina with new clusters, powder", FoodNavigator-USA.com, February 04, 2021

Mushroom Jerky Maker Partners With Siddhi Capital

When entrepreneur Matt Feldman went vegan after moving from Hawaii to San Francisco, he found he missed his favorite snack: beef jerky. Working at first with portobello mushrooms, then with King Oyster mushrooms, and with the help of an expert in food product development, he perfected a recipe for Moku, a shelf-stable, plant-based jerky “that really taste[s] like meat." To enhance the naturally-meaty mushrooms, he added umami, savory notes from chickpea miso and coconut aminos, and a little sweetness from maple syrup. To scale the business he needed a partner. Enter Melissa Facchina of Siddhi Capital, who just happened to be searching for a tasty plant-based jerky product in which to invest. Though on the market only a few months, sales have been strong. The company will remain focused on the DTC channel, and is looking forward to its upcoming Amazon Prime listing. 

"Moku mushroom jerky targets health-conscious meat eaters: 'We want to build a clean label meat alternative brand platform'", FoodNavigator-USA.com, February 03, 2021

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