FOODStuff Newsletter

Render, a Berkley, CA-based startup, debuted a new line of beverages at the Winter Fancy Food Show. Touting themselves as a “chef-to-shelf” food company, Render created two beverages (Weyla and Bryner) made from the leftover whey and pickle brines common in restaurant kitchens. Similarly, the company’s other product—State Bird Crunch—was inspired by leftover quinoa from a restaurant’s night of service.

Bob’s Red Mill, the Oregon-based grain and flour company, has launched Bob’s Better Bar, a line of snack bars featuring the company’s famous oats.

Chobani announced that they will be launching 9 non-dairy SKUs this month. The coconut-based products—both cup and bottle format—have 25% less sugar than other non-dairy alternatives.

CES (the Consumer Electronic Show) has opened again this year in Las Vegas. Among the newest in OLED TV screens, voice assistants and self-driving tech, there has been an early (and unusual) fan favorite: the BreadBot.

Postum, a 100+ year old coffee substitute, has been acquired from Kraft and is now showing some market momentum under new ownership. In fact, a number of coffee substitutes appear to be popping up—toasted chicory and dandelion roots, grain blends, herbal, mushroom coffees, etc.

It’s OK to eat an Impossible Burger while its still pink. Even if you cook it longer, its been engineered to stay juicy. The new Just Egg substitute, according to Bon Appetit, creates a perfect French omelet every time—no matter your skill.

Earnest Eats, the California company known for their high protein oatmeals and trail mixes, has launched PRO Toasty, a ‘Pop Tart’-like pastry loaded with 10g of protein (collagen protein and almond butter) and probiotics.

Trader Joe’s has launched Neapolitan Puffs, a chocolate, strawberry and vanilla flavored cereal made with beans and brown rice. Wegman’s, the American east coast supermarket chain, has launched Vanilla O’s and Chocolate O’s cereals made from a mix of garbanzo beans, navy beans and red lentils.