🍞 Hero Bread Raises $21 Million

Better-for-you bread is baking up to be big business. 

Today, Hero Bread announced the closing of a $21 million funding round co-led by Cleveland Avenue, DNS Capital and Composite Ventures. Existing investor Greatpoint Ventures also participated, and the round brings the company’s total funding to over $68.5 million to-date.

Austin, Texas-based startup Amia is creating a new category of “trigger-free foods” for the millions of migraine sufferers in the U.S., beginning with nutrition bars. 

🚫 Developed with help from medical experts, the baked oat and seed bars are free from migraine-triggering ingredients like gluten, dairy, soy, nuts and cacao. 

🤝 This week, television actor Jennifer Morrison joined the company as a co-founder and chief brand officer. She will work with founder and CEO Jon Katz on product development and marketing initiatives.

Read the full story on Nosh to learn more about Amia’s ambitions to build a segment of migraine-friendly foods.

Greetings, packaged food enthusiasts! Jeff Klineman here with a brief message. You're currently enjoying a taste of our Daily Briefing with the Lite Edition—a delightful preview, indeed. But let me share a little insider info: our editorial team packs even more knowledge into the full version of the Daily Briefing, available to our Insiders.

With full access to Nosh.com and BevNET.com, plus exclusive insights from our team, becoming an Insider isn't just a subscription—it's joining a dynamic community.

Join us.

• Digestible insights from General Mills' latest earnings 
• Why the FDA is going after Bimbo Bakeries
• News of an upcycled foods pioneer moving into alternative proteins
• How Canada is working to build plant-based protein ingredient powerhouses

Become a BevNET & Nosh Insider to gain access to exclusive Insider-only newsletter content, as well as all digital content on BevNET.com and NOSH.com. Tap into our video archives, including Community Call and educational series, unlock event and job listing discounts, and engage with our community of  food and beverage professionals.