Artisan popcorn and vegan protein bars draw millions of dollars from hungry investors
Just 10 years ago, a trip down the snack aisle probably meant a cart full of all things puffed, fried, and detonated in hydrogenated oils and surfaced in red and orange food dye. Not now. These days, shoppers can expect hand-baked chips made in Brooklyn from organic dried chickpeas and beets, dusted in sea salt harvested under a full moon in Croatia. And high-protein jerky bars — 100 percent grass-fed bison glazed with ancho chile, yuzu, and honey from a sustainable bee farm in Vermont. And, naturally, gluten-free biscuits, studded with hand-foraged local chanterelles baked in non-GMO cricket flour.