🧪 Live From IFT First

The Institute of Food Technologists yearly convention in Chicago, IFT First, proved to be fertile ground for showing how ingredient providers and suppliers are innovating in areas like sugar reduction, weight management and functionality.

Although alternative sweeteners like monk fruit, stevia and sugar alcohols continue to proliferate, some food scientists are finding new ways to get a saccharine boost into products without spiking glycemic levels.

Fresh off a partnership deal with Grupo Bimbo, Oobli showcased its sweetening ingredient brazzein which is made via a fermentation process. Although it has been busy – launching D2C branded chocolates, canned sweet teas and signing on with a natural channel distributor – the company “doesn’t want to be the biggest CPG company in the world,” said director of program management Tina Wang. Instead it aims to have an impact as a B2B supplier.

Nosh Insiders can access the full recap for all of our takeaways insights from the show.

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Organic dairy products producer Straus Family Creamery announced yesterday it has secured equity investment from San Francisco-based firm Grounded Capital to grow the business and help contribute to building a regenerative food system. 

💭 “This advancement will help us advance our carbon-neutral farming model, creating resilience in organic dairy farming operations, and a sustainable pathway for the next generation of farmers supplying Straus Family Creamery,” said founder Albert Straus in a statement. 

🤝 Grounded Capital’s CEO Stephen Hohenrieder and principal William Culler-Chase will join Straus Family Creamery’s Board of Directors per terms of the deal.

🌾 Grounded Capital has been showing the regenerative food industry some love lately – just last week it announced a $22.5 million investment in Lotus Foods to scale the impact of the 30-year-old heirloom rice, noodle and ramen producer. 

Nosh Insiders can learn more about Grounded Capital’s investment in Lotus Foods.

Introducing our exclusive quarterly industry reports from SPINS. This report, which focuses on Q2 trends in the condiments category, features exclusive content created just for our Nosh Insider audience!

Most products in the Shelf Stable Condiments, Dressing & Marinade category are in the 0.5 to 4g sugar range. Even so, that specific cohort is seeing the largest decline in attribute share point change.

Check out the full report now for all of the category insights.

On the podcast this week, the team discusses the rise of the cottage cheese craze and one brand’s efforts to modernize the category. Then, senior reporter Brad Avery shares highlights from a conversation with the CEO of Tropicana Brands Group, including how the company aims to “operate like a $3 billion startup.” Additionally, managing editor Monica Watrous provides a glimpse at an exclusive report on food and beverage venture funding, and reporter Adrianne DeLuca details Lotus Foods’ recent $22.5 million capital raise.

Listen to the full episode on Nosh.

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• How a family feud continues to ferment in the dairy category
  
• Why Mattson is amping up its AI
• Details on a major new candy factory in the Carolinas

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