Carbone Fine Food Named to Insurgent Brands List

Published March 10, 2025

Carbone Fine Food

Carbone Fine Food has been named to Bain & Company’s 2025 Insurgent Brands list, which identifies companies redefining growth in the fast-moving consumer goods sector. Carbone Fine Food is one of 120 brands to make this year’s list.

“It is an honor to be recognized on the Insurgent Brands list again this year,” said CEO Eric Skae. “Our efforts to introduce new innovations across the premium sauce category continue to help us drive growth, increase shelf space and solidify our position as a leader in the segment.”

Bain & Company defines insurgent brands as those that generate more than $25 million of annual revenue in tracked channels, have grown more than 10 times their category’s average growth rate over the past five years, and maintained positive growth over the past two years while remaining independent or having been acquired by a large consumer packaged goods company only within the past two years.

“Bain’s insurgent brands list offers valuable insight into where innovative, disruptive growth is taking place within the consumer packaged goods sector,” said Charlotte Apps, executive vice president of Bain’s Consumer Products practice. “While the broader sector continues to grapple with stagnating volumes, limited pricing power, and consumer headwinds, these insurgent brands are unlocking incremental growth by addressing unmet consumer needs in new, authentic, and often founder-led ways.

“These brands provide a roadmap for sustainable growth in this evolving marketplace, and they showcase the power of compelling consumer-centric value propositions, strong brand engagement, and superior velocity on the shelf. Looking ahead, we anticipate these insurgents will continue to capture an increasing share of category growth and play a meaningful role in shaping the future of the industry.”

Carbone Fine Food sauces feature the same fresh, quality ingredients found in the brand’s iconic restaurants, including the world’s best-tasting tomatoes, grown in volcanic ash and handpicked in Italy. Using a traditional technique, the sauces are slow cooked in small batches. Chefs Mario Carbone and Rich Torrisi oversee the entire sauce process from start to finish, from choosing the farms that the ingredients are sourced from to testing hundreds of batches to ensure that the quality of the jarred sauce is second to none.

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