Marketing

The Campbell’s Company expressed optimism in its portfolio after a 1% net sales increase in Q4 2025 and detailing growth opportunities behind its two core segments despite looming steel tariffs, import taxes and changing consumer behaviors.

Soy sauce is the latest target amid a center store revival. This month, Heydoh launched a 2-SKU line of single-origin, artisan soy sauces that bring an authentic, Taiwanese iteration of the popular Asian condiment to the U.S. market.

Minnesota-based Lebanese garlic dip brand Toom has patiently worked to keep a low profile as it tinkered with its marketing and formulation, but is now expanding its retail presence.

Mamala Organics debuted this past week with a 2-SKU line of pouched Support Snacks made with whole foods and a focus on providing essential nutrients for women during the postpartum period.

Agriculture outfit Fruitist is working to build what it believes could be the next big thing in fresh snacking with a focus on one single input: Jumbo blueberries.

Last year, Killer Brownie sold a majority stake to Irresistible Food Group (IFG). Now, supported by IFG’s sales team, the brand is making a dash for national prominence.

From plant-based hot dogs to protein condiments to THC-infused gummies, this week’s new product innovations span the industry.

In this episode of CPG Week, the hosts discuss why Saffron Road is aligning with the growing anti-seed oil sentiment, how the TikTok-driven dirty soda trend is influencing recent beverage innovation, Keychain’s latest fundraise, and the recent struggles of Silicon Valley darling Soylent.

Nearly every food category has seen some level of protein-ification in recent years, and now it’s condiments’ turn to bulk up.

Building brand awareness while working to grow a startup is a delicate balancing act that has pushed many early-stage brands to look beyond their own audience, seeking out collaborations to accelerate awareness as they work to build beyond their own niches.