New veggie burgers include: Bibimbap, with spicy Korean Gochujang and brown rice; hearty Heirloom Bean showcasing six varieties of beans, lentils and delicate herbs; and Mushroom Risotto, featuring roasted mushrooms and simmered Arborio rice with a hint of truffle oil. Dr. Praeger’s also released new Kale Littles, kid-friendly bites in fun shapes with kale as the first ingredient.

Its new products coincide with a revitalization of the Dr. Praeger’s brand, a significant investment that includes: new packaging with clean graphics that emphasize modern photography; a new logo featuring a mortar and pestle to reflect the company’s long-standing commitment to healthy ingredients, and an updated website at featuring the same fresh, real-world photography and a gallery of recipes that make it easy to put together healthy snacks and meals.

CEO Larry Praeger, the next generation of family leadership, is leading the brand’s evolution to better connect with health-conscious consumers. Popular among baby boomers eating to stay healthful, Dr. Praeger’s double-digit growth is fueled by millennials and families eager to adopt a cleaner, plant-based lifestyle.

“Our dads were heart surgeons who saw first-hand the negative impact of poor diet; they created our first products to help make it easier for people to make healthier choices,” said Praeger. “Fast forward twenty years and we live at a time when people are a lot more conscious about what they’re eating and looking for healthier options. We wanted our new look to better reflect our emphasis on pure ingredients, flavor and commitment to healthy recipes.”

Like all Dr. Praeger’s products, the new 4-pack veggie burgers and 10-ounce Kale Littles are made with nutritious, whole foods ingredients. Its three new burgers are vegan and Kosher with the Mushroom Risotto and Heirloom Bean varieties are certified gluten free and verified by the Non-GMO Project. Kale Littles are certified gluten free, Kosher and Non-GMO Project Verified.