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5@5: Tahini takes off | Brand building tips from a VC5@5: Tahini takes off | Brand building tips from a VC

Each day at 5 p.m. we collect the five top food and supplement headlines of the day, making it easy for you to catch up on today's most important natural products industry news.

March 24, 2018

2 Min Read
5@5: Tahini takes off | Brand building tips from a VC

Tahini breaks out of Middle Eastern cuisine to become a growing food trend

Chefs, bakers, bartenders and food companies are finding creative new uses for this hummus ingredient in baked goods and cocktails. There are a few potential factors behind its rise: it’s made from seeds, so it’s friendly for people with nut allergies, and globally inspired flavors are becoming more familiar and enticing to consumers. Read more at Forbes…


How to build a consumer brand

There are several different ways you can think about brand—through the lens of packaging and presentation, mission or community. But no matter how you think about it, brand is a critical differentiator for CPG companies. But at the heart of a brand is a company’s character—how it acts when people aren’t watching. Key factors to building a brand, according to one venture capitalist, are consistency, a unique visual identity, efforts to build community and patience, among others. Read more at Collaborative Fund…


Whole Foods is losing executives under new owner Amazon

Former employees and recruiters say more than a dozen senior leaders have left Whole Foods Market since it was acquired by Amazon last year—some say they were pushed out, while others say they left despite being asked to stay. “Culturally it’s been a rough start,” one former employee told The Wall Street JournalRead more at WSJ…


Carnivore’s dilemma

Global appetite for meat is growing, as is the debate over whether it’s right for us to eat it—from health, environmental and ethical perspectives. This writer documented a week spent on a cattle feedlot and concluded that, “There’s no doubt that eating less beef wouldn’t hurt me or most Americans. But the science is unclear on just how much it would help us—or the planet.” Read more at National Geographic Magazine…


Product developers building out bowl innovation

It’s not just restaurants that are using bowls as a carrier for interesting textures and flavors. CPG brands are getting in on the action, too. Conagra’s Healthy Choice and Evol, for example, have introduced bowl-based products, and brands like Grainful and Nona Lim were created on the idea of bowls. Read more at Food Business News…

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