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Habiza started with 19-year-old college dropout Jonathan Srour selling hummus from his parents’ driveway, lemonade stand-style. But that SoCal-based, Gen Z-led business has grown over the past five years. 

Today Nosh has learned it has landed nearly $2.5 million in fresh capital from a slate of notable names spanning from Tinder co-founder Sean Rad to the newly formed Foodbeast Ventures.

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• Details on a sauce segment manufacturing deal

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Late-night television personality Guillermo Rodriguez showed off his new namesake salsa brand earlier this month at Natural Products Expo West. 

Rodriguez partnered with Chris Kirby, the founder and CEO of Ithaca Hummus, and Leo Chris Kasuya, a former executive at King’s Hawaiian owner Irresistible Foods Group, to bring the brand to life. 

• The salsa, available in three spice levels, debuted at Costco locations across Northeast in early February. 

• The products are slated to roll out in additional Costco regions in the coming months.

Watch the full interview on Nosh

Nutrition bar makers are doubling down on bite-size formats – a shift driven in part by the rise of GLP-1 weight loss drugs and also by a broader consumer push toward portion-controlled products. 

Read the full story with Insider access

Founders Row, a new venture studio focused on founder-led consumer businesses, has backed frozen pizza startup Yough.

Continue reading the full breakdown with Insider access

You’re seeing the surface. Insider members get the full story.

BevNET & Nosh Insider is built for the teams who don’t just read the news, they use it. Unlock full access to everything on BevNET.com and Nosh.com, our members-only daily newsletter, and deep-dive data reports on the trends, brands, and moves shaping the future of food and beverage.

If staying ahead is part of your job, this is your silver bullet.

Here’s a look at leading headlines from around the food industry. Go beyond the headlines with Insiders access.

1. Small Brands, Big Bite: Insurgent Food Companies Power Category Growth

2. Confectionery Sales Climb to $55B as Consumers Prioritize Small Indulgences

3. Sourdough Surges Beyond Bread Set

4. Food As Medicine Programs Could Generate $45B, Report Claims

5. Collagen Rides Functional ‘Hype-Train’ Into Food Concepts

Expo West is a massive event, and it can take weeks to fully process what you saw and what it actually means. There is a lot of noise, but if you look closely, the real signals start to emerge and point to where the industry is headed next.

In this episode, we sit down with Sherry Frey of NielsenIQ to make sense of it all through the lens of real consumer data. We break down what is really happening with protein and how consumers are thinking about it in their diets, why regenerative and transparent sourcing are gaining traction, which flavor trends are sticking, and how the ongoing GLP 1 conversation is reshaping product design around satiety and nutrient density.

Listen into the episode here. Also available on Spotify and Apple Podcasts.