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LesserEvil unveiled two new plant-based product innovations: Sun Poppers, made from upcycled watermelon and pumpkin seeds, and PeaNOTS, made from organic pea protein.

Plant-based food retail sales grew 27% to reach a value of $7 billion in 2020, according to SPINS data released by the Good Food Institute and the Plant Based Foods Association (PBFA).

The company’s new gluten-free Almond Flour and Cauliflower Flour tortillas combine authentic flavors and textures with the variety that health-conscious consumers crave.

Founded in a small town in Wisconsin, Kaukauna cheese balls started as a midwestern tradition and grew to become a staple in households across the country. The new seasonal flavors join Kaukauna's existing lineup of cheese balls.

The new chips offer snackers a salty treat during a season of sweet, while doubling as a spooky centerpiece for any Halloween festivity.

To introduce the new product and celebrate the 50th anniversary of "Grease," Pepsi enlisted one of today's hottest stars in music, Doja Cat, to refresh and remake one of the most recognizable songs of the soda shop era, "You're the One That I Want."

Elmhurst® 1925 introduced seasonal OatNog and plant-based creamers in Pumpkin Spice and Caramel Macchiato for the holiday season. All three varieties offer a creamy, dairy-free alternatives.

Today’s consumers are rarely satisfied with just a thirst-quenching drink when they crave a beverage. They’re seeking healthful extras that target everything from immunity to mood issues, from energy to meal replacement. And of course, they want plenty of flavor with few calories.

Simple Mills launched a new cookie product called Sweet Thins, a smartly sweetened snack made from simple ingredients, including a seed and nut flour blend made of watermelon seed, cashew, sunflower seed, and flax seed.

Snacks represent a huge and diverse market as eating patterns have become less formal. Consumer demand for physical and mental energy boosts through the day continues to increase. In combination, these trends leads to growing demands for snacks with energizing properties.