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CAULIPOWER‘s new bites are made with all-natural chicken raised with no antibiotics ever and a crispy veggie-packed coating, making them gluten free.

The two new limited-edition flavors join Tillamook's premium ice cream portfolio, that's made with more cream and less air, and channel the classic, celebratory flavors of the season.

"Cold Brew is an exciting new beverage for everyday enjoyment. The carefully curated collection can be enjoyed any time of day, during any season, and features three herbal tea flavor pairings sure to please every palate," says Katie Kameswaran, Tea Forté marketing director.

With the addition of three new lines to supplement the original CAULIPOWER stone-fired pizzas and plain CAULIPOWER cauliflower crusts, CAULIPOWER has reinvented one of America’s favorite foods to be flavorful, veggie-forward, and gluten-free.

The new juices are made with real fruit juice and sweetened with stevia, Zero Sugar is an excellent source of Vitamin C. 

The candy features two mouth-puckering flavors and vibrant colors zapped together in each soft and chewy gummi worm, offering an unexpected twist on the classic Trolli experience.

The San Diego-based business elevates the world of snacks through an assortment of spicy fruit and vegetable offerings, all infused with 100% Mexican spices and no artificial flavors or colors. CHUZA will receive a $100,000 grant and other resources to scale their operations and grow their business.

Bushwick Kitchen is elevating its distinct line of Weak Knees hot sauces with the addition of three flavors: habanero + smokey strawberry, scotch bonnet + grilled peach and jalapeno + crisp apple. 

The J. M. Smucker Co. announced the formation of a new strategic business area—sweet baked snacks—and the subsequent officer election of Dan O'Leary to senior vice president and general manager, sweet baked snacks and pet, effective immediately. 

Kerry introduced Biobake™ Fresh Rich, an innovative enzyme solution for sweet baked goods that delivers longer-lasting softness, freshness, and moistness perception over shelf life, while supporting food waste reduction.