This week, plant-based eggs (I know, I know. Three weeks in a row and I still won’t shut up about eggs, but I eat 4-5 eggs every single morning, sorry) are making waves at Expo West, stepping up to fill gaps left by rising egg prices. Meanwhile, the first-ever hot honey labneh is riding the sweet-heat trend that refuses to slow down.
Jennifer Garner’s Once Upon a Farm is eyeing an IPO, a rare move for a fresh baby food brand but not so rare for industry legend John Foraker, who took Annie’s public before. If it happens, it could reshape how investors view premium kids’ snacks.
On the upcycled front, spent coffee grounds and brewers’ grains are emerging as cacao alternatives, while Misfits Market & Upcycled Foods just dropped high-fiber breads made from repurposed grains. (We’ve got an upcycled malt flour that works for both–DM if you want samples.)
And this week’s Podcast of the Week? HBR on Strategy on why slow, smart growth beats reckless scaling every time.
Let’s get into it.
Expo West: Plant-Based Eggs & the First Hot Honey Labneh
Expo West used to be the first look at what’s next. Now? Thanks to communities like StartupCPG and newsletters like Snaxshot and CPGWire, the industry already knows what’s trending before the doors even open. But Expo still gives us a pulse check.
Egg alternatives are stepping up as egg prices stay volatile. Yo Egg’s breakfast patty, Crackd’s pea-protein liquid egg, and Just Egg’s expansion are proving that plant-based eggs are no longer just a niche experiment. With more formats, better pricing, and a foodservice push, they’re making a real play for shelf space.
Meanwhile, pasta is ditching empty carbs for function. Brands are swapping wheat for chickpeas, lentils, green bananas, and even eggs to boost protein and fiber, making pasta as much about nutrition as it is about comfort food.
And then there’s the first-ever hot honey labneh. Bezi is putting a sweet-heat spin on the traditional Middle Eastern dip, riding the unstoppable hot honey wave that Mike’s Hot Honey helped build.
From spicy snacks to smarter staples, Expo West gave us a glimpse at what’s gaining traction. The question now? Which trends will actually stick?
Jennifer Garner’s Baby Food Brand Eyes an IPO
Once Upon a Farm, the organic baby food company co-founded by Jennifer Garner and industry legend John Foraker, is reportedly gearing up for an IPO as soon as this year. The brand, known for its cold-pressed fruit and veggie pouches, bars, frozen meals, and smoothies, has been a leader in the fresh baby and kids’ snacking space.
The move comes after Once Upon a Farm hit $100 million in retail sales and raised $52 million in funding back in 2022. With the IPO market slowly recovering, the company is looking to capitalize on momentum, but it’s not an easy road. The CPG IPO market has been slow in recent years, with only a handful of brands breaking through.
If Once Upon a Farm pulls it off, it could signal renewed investor confidence in premium, refrigerated kids’ food–a category that’s grown but still faces challenges like cold chain logistics and price sensitivity. Whether the IPO actually happens or not, this is one to watch.
Upcycled Innovation is Here From Cacao Replacements to Bread
I was reading Food Navigator and came across Deniz Ataman’s latest take on cacao alternatives, and the timing couldn’t be better. With cocoa prices soaring, brands are in urgent need of sustainable, functional replacements that still deliver on flavor.
One of the most interesting ideas? Spent coffee grounds being fermented to develop a chocolate-like aroma, creating a potential upcycled alternative. At the same time, brewers’ spent grains are emerging as a key ingredient–not just for cost savings, but also for protein and fiber fortification in baked goods and snacks.
And the upcycling wave doesn’t stop at chocolate. Misfits Market just teamed up with Upcycled Foods to launch a new line of upcycled breads under the Odds & Ends private label. These loaves, made with ReGrained Supergrain, take spent beer grains and turn them into high-fiber, nutrient-rich bread.
By the way, we’ve got an upcycled malt flour that can boost fiber content or even replace cacao in formulations. Whether you’re looking to fortify products, cut cocoa dependency, or explore new cost-effective solutions, let us know and we’ll ship you some samples.
Podcast of the Week: “To Grow Profitably, Take It Slow” by HBR on Strategy
This week’s podcast pick is a reality check for any founder chasing aggressive growth. HBR on Strategy explores why scaling too fast can be more dangerous than growing too slow and how the companies that succeed long-term are the ones that pace themselves strategically.
In “To Grow Profitably, Take It Slow,” Harvard Business Review breaks down the hidden risks of rapid expansion, from burning through cash to overloading operations before a business is truly ready. The episode highlights why growth at all costs isn’t always the win it seems to be. Instead, strong, profitable companies focus on getting the fundamentals right first–processes, infrastructure, and financial health–before pushing for scale.
It’s a great listen, especially in today’s market, where investors and brands alike are rethinking the “growth-first” mindset. Is your company built for longevity, or just a quick sprint? This episode will make you think twice before chasing hypergrowth.
That’s It for This Week.
Got thoughts? Questions? Just hit reply–I’d love to hear what’s on your mind.
And if you’re looking for the right co-manufacturer or supplier to bring your next big idea to life (or just need a better option than what you have now), Chapter Foods has got you covered. We connect brands and retailers with vetted partners who can deliver on quality, efficiency, and innovation. Let’s build something great, reach out anytime.
Until next time, stay sharp and keep looking ahead.
Can Koyuncu, Co-Founder & CMO