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Ingredient, formulation, consumer and market trend information for developers of soups.

ARTICLES

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Soupergirl Wins Business Competition Run by Kroger

Kroger will create retail partnership with Soupergirl and four other standout small businesses
August 19, 2021
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Soupergirl—the plant-based soup and gazpacho company based in Washington, DC—was one of five winning contestants of Kroger’s new "Go Fresh & Local Supplier Accelerator," a national competition that ended with a Sharktank-like business presentation in front of a panel of judges in Cincinnati.


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Slices of Bread and Bowl of Brunswick Stew
ON THE NATIONAL MENU

Restaurants Discover New Regional, Global Takes on Chicken Soup

Classic Comfort, 2.0: As plant-based options continue to soar, soup provides ways to incorporate more vegetables and meat alternatives
Emily Murawski
August 17, 2021
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Data suggest restaurant menus can showcase new regional and global takes on chicken soup. This will give consumers new ways to enjoy an old favorite. As plant-based options continue to take off, soup provides both easy and innovative ways to incorporate more vegetables and meat alternatives.
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Stir Foods Acquires Lancaster Fine Foods

Stir Foods, Lancaster Fine Foods join forces to establish broader coast-to-coast footprint
March 1, 2021
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Wind Point Partners and portfolio company Stir Foods, a custom manufacturer of soups, sauces, dressings, and fresh salsas for retail, industrial, and foodservice customers, announced that Stir has acquired Lancaster Fine Foods, Inc., a private label and contract manufacturer of custom sauces, dressings, and condiments for retail, industrial and foodservice customers.
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Gardein Meat Alternative Soups

Each soup's protein source is plant-based and delivers 10-15g of protein per serving
October 5, 2020
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Gardein, a brand of Conagra Brands, Inc. debuted five new Gardein Soups, the first-ever line-up of soups featuring plant-based meat alternatives.
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Progresso Toppers

Progresso Toppers

The new product offers soup toppings in five varieties
September 23, 2020
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Progresso Toppers™ are an all-new way to enjoy soup without creating a mess in the kitchen. The products allow consumers to eat classic soups with toppings for an extra crunch.
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LonoLife Bone Broth Nutrient-Packed Noodle Soup

LonoLife Noodle Soups are made with 20g of protein, use high quality egg noodles and contain savory, flavorful bone broth
August 17, 2020
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LonoLife, a brand of portable, powdered bone broth and collagen products, announced its newest innovation, which aims to meet consumers’ need for elevated nutrition, convenience and flavor. LonoLife Noodle Soups are made with 20g of protein, use high quality egg noodles and contain savory, flavorful bone broth. 
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Pacific Foods Plant-Based Creamy Soup

New varieties include Organic Creamy Moroccan Sweet Potato Soup, and Organic Creamy Golden Cauliflower Soup with Turmeric
August 14, 2020
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Pacific Foods introduced two new Plant-Based Creamy Soup varieties, made with ingredients such as turmeric, cauliflower, sweet potatoes and North African spices.
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Freak Flag Organics Bone Broths

Freak Flag Organics Bone Broths

New bone broths now available at Whole Foods Market
August 7, 2020
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Whole Foods Market stores nationwide now carry new Freak Flag Organics Bone Broth products. The retailer will sell three of the company’s bone broths, all of which are USDA-certified organic and GMO-free. The partnership allows for even more opportunities of expansion for other retailers to carry Freak Flag Organics Bone Broths.  
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Building Flavor on Fluid Foundations

Taking Stock: Stocks, bases, and sauces provide rich opportunity to construct complex flavor
Dan Follese
May 28, 2020
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Stock is defined as a cooking liquid that is flavored by simmering animal bones and/or meat, fish, in water or wine with vegetables typically comprised of onion, celery, and carrots (also known as mirepoix) and sometimes other vegetables (or vegetables alone) until a desired flavor is achieved. T
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Progresso good natured soup

A Medley of Soup Trends

Soup-makers are finding inspiration for new products by identifying trends in fresh, organic, vegan and chilled approaches to new product development.

Date: November 2, 2016

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