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grocery delivery

5@5: In search of a sustainable food delivery business | General Mills' yogurt problems

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.

VCs hunt for a food delivery business that's sustainable

Investors that have poured millions of dollars into food delivery startups—some of which have recently closed or cut workers—still haven't given up on the difficult business of getting food delivered via an app. They're getting creative about it, backing companies that are targeting certain niches, like Eat Club Inc., which recently raised $30 million to deliver premade lunches to offices, or ZeroCater, which pulled in $4 million to deliver buffet-style meals from restaurants to offices. Read more at Bloomberg...


General Mills loses the culture wars

Nine of the top 10 yogurt brands saw sales grow last year. Who's the outlier? Yoplait, which, to the contrary, saw sales slip 23 percent over the last year, according to IRI data. And since it makes up almost one-fifth of General Mills' revenues, it's having a significant impact on the company's performance. Can a new CEO get the business back on track? Read more at Fortune...


Will Hy-Vee's grocerant strategy set it apart from rivals?

As part of its recommitment to prepared foods, the Midwest grocer is planning to add several dozen new restaurants to its stores—both sit-down and grab-and-go. Read more at Retail Wire...


'Fake it until you make it' and 3 other lessons about success from women entrepreneurs

Approach your goals like you would eating an elephant: one bite at a time. That's just one of the takeaways from Portland Business Journal's "Women of Influence" luncheon. Read more at Forbes...


Impossible Foods CEO Pat Brown says VCs need to ask harder scientific questions

A geneticist and the CEO of a high-profile startup that's raised $200 million says it's "truly astonishing" how little due diligence some investors do on the science that underlies some food tech companies. Read more at Tech Crunch...

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