The path to profitability is rarely a direct line from a brand’s initial idea. Just ask Cappello’s. 

What began as a grain-free, gluten-free frozen pasta business has evolved into more of a baked goods platform, though pasta is still offered. The grain-free consumer set was too narrow and frozen pasta was not very profitable, CEO Phil Anson explained. 

But biscuits have proven to be big business and are now a top performer among the brand’s sales mix. Though biscuits were key to bringing the brand beyond grain-free, the company’s hoping its latest innovation – a gluten-free pizza crust made with wheat starch – could be a strong compliment to its best-seller. 

Read the full story on Nosh.

Across our preparations, these sauces transformed straightforward ingredients such as chicken, tofu, and cauliflower into dishes that could easily pass for restaurant fare. Read the full review.

Stay up-to-date and understand where new products are moving as you strategize your next step.

🍳 Erewhon’s fresh food services are transitioning to their frying oil to Zero Acre Farms’ Organic Fera fruit oil across all 15 retail locations. Read more.

🍕 Real Dough Pizza Co. is bringing its sourdough, naturally fermented frozen products to 2,750 retail locations nationwide. Learn more.

🎯 Sunshine Buns is entering 1,000 Target locations nationwide as the frozen cinnamon bun brand works to close a $7 million funding round. Learn more.

🫘 Impulse Beans is bringing its line of premium, ready-to-eat jarred beans to more than 260 retail locations nationwide. Read more.

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