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• Our breakdown and analysis of Whole Foods’ 2026 predictions
• More details on DDC’s bitcoin pivot
• News of more manufacturing muscle for a growing meat stick maker

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It may only be the first full week of October, but the new year will be here before we know it, and Whole Foods Market is ready – this week unveiling its annual Food and Beverage Trend forecast for 2026. 

“This year’s trends highlight how curiosity, creativity and conscious choices are shaping the way people eat and shop,” said Sonya Gafsi Oblisk, chief merchandising and marketing officer at Whole Foods Market, in the report.

Insiders can access all of the insights.

In this reviews roundup, we nosh on Pocket’s Chocolates’ riff on the Dubai chocolate trend, Porta’s line of premium pizzas and Siete’s new potato chip flavors.

We are sharing our takes on taste and texture, packaging and positioning and opportunities for improvement.

Check out this week’s review roundup on Nosh.

Want your product reviewed? Send an email to mwatrous@nosh.com.

Gluten-free bread baker Pacha is betting on sprouted buckwheat sourdough to reach more consumers.

Insiders can access the full interview.

A2 dairy-based ice cream maker Alec’s told Nosh that its 2022 switch to the easier-to-digest milk has been “transformative” for the business. 

That switch has proven fruitful (the brand grew 350% YoY in 2023 and was projected to grow 124% YoY in 2024), but an innovation that pushed it even deeper into the gut health space ultimately helped Alec’s secure its latest $11 million investment.

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Here’s a look at leading headlines from around the food industry. Insiders get access to the full story.

1. Ghost Goes Deeper in Food Set with Protein Bar Launch
2. Junkless Is ‘Ready For Anything’ As It Platforms Into Protein
3. Magnolia Table Debuts Frozen Baked Goods Line, Supported by Springdale Ventures Investment
4. KIND Pushes for Industry-wide Shift With Paper Wrapper Pilot
5. How CPG Operators Are Hedging Against Tariff Turmoil And Cash Crunches

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This week on the podcast, Nosh managing editor Monica Watrous and senior reporter Lukas Southard dig into Walmart’s decision to remove synthetic dyes from its store-brand products. The team goes on to discuss how certain brands are repositioning in the plant-based cheese category, the abrupt closure of Nor-Cal Beverage and the data behind the high-protein craze.

Click here to listen to this week’s episode. Also available on Spotify and Apple Podcasts.

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