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Real Good Foods, Co., a frozen food brand looking to modernize the frozen food aisle by making comfort foods more nutritious, introduced low-carb, high protein lasagna.

K2 Ventures, a Boston-based startup dedicated to creating nutritious, whole ingredient snacks, announced the launch of a new protein snack (jerky) brand called Brave Good Kind (BGK), with all-natural Tender Chicken Bites as its first product.

Ardent Mills announced the launch of its Keto Certified Net Carb Flour Blend, the industry's first major net carb flour blend for keto and low net carb baked applications. The innovative formulation can be used as a replacement for conventional flour without compromising taste, texture or functionality.

COLLIDERS™ desserts are a new line of refrigerated desserts that feature the nation’s most beloved candy brands like Reese’s and Kit Kat® in a new spoonable style.

To support new and emerging start-up companies developing alternative meat and dairy products and to create further collaboration opportunities with some of the most recognized players in the food industry, AAK AB (publ.) will invest in Big Idea Ventures' (BIV) New Protein Fund I.

Barvecue, producers of wood-smoked, plant-based barbecue, broke ground on its new plant-based smokehouse. The 10,000-sq-ft production facility, to be called the Carolina Smokehouse, is scheduled to open in July 2021.

After searching through a decade's worth of posts on forgotten blogs and scouring old tweets and forums, Heinz is releasing three new sauce creations: Heinz Tarchup, Wasabioli and Hanch.

AHA added more fizz and flavor to its lineup of refreshing sparkling waters, a little more than a year after debuting on US store shelves. The brand will unveil two new calorie-, sodium- and sweetener-free flavors: Raspberry + Acai and Mango + Black Tea. 

Few flavors evoke a rich and savory flavor more than garlic herb butter. Consumers crave its extraordinary flavor and smooth, creamy texture from steakhouses and fine dining. 

Sauces, dressings, and condiments, such as mayonnaise, benefit in obvious ways from the emulsifying properties of the egg yolk. While it is easy to observe the importance of a stable emulsion in mayonnaise or a dressing where one can witness the battle between immiscible liquids (typically water and fat) as they strive to separate from each other, emulsifiers play an important although less obvious role in other formulations.