Airly launched its first product—Airly™ Oat Clouds™, snack crackers made with wholesome oats and grains. The crackers are the first-ever climate friendly snack developed to remove greenhouse gases from the air.

REAL FOOD FROM THE GROUND UP, Snacks with a Plant-Based Twist, is upping its game just in time for spring, with the launch of a new vegetable base and cracker innovation.

Goldfish® teamed up with hot sauce brand, Frank's RedHot to create a spicier version: Goldfish® Frank's RedHot crackers. Fans can get their hands on the snack beginning in May.

This new addition to the Simple Mills portfolio is the company’s first cracker product to receive USDA Organic Certification, representing Simple Mills’ commitment to supporting organic, regenerative farming practices.

Mary's Gone Crackers, a gluten-free, non-GMO, organic and plant-based snack brand, launched three new Real Thin flavors: Olive Oil + Cracked Black Pepper, Tomato + Basil, and Chipotle.

Available in two bold flavors – Cheddar and Four Cheese & Herb – RITZ Cheese Crispers have a light and crispy texture, achieved through a unique baking process.

Simple Mills' new whole-food Veggie Pita Crackers are anchored by a unique sweet potato/parsnip/celery root blend that delivers the nutrients of one-third of a serving of sweet potato in just nine crackers.

Launches grew at a compound annual growth rate (CAGR) of less than 1% from 2014 to 2018, per the Innova Market Insights database. Unfortunately, last year's tally will not advance the cause. Yet plenty was happening if you knew where to look.

The board includes brand favorites Columbus® Italian dry salami and Columbus Calabrese salami plus specially selected aged white cheddar cheese, premium chocolate-covered cranberries, Castelvetrano olives and La Panzanella multigrain crackers.

Featuring flavors, including fruits and vegetables such as blueberries, beets, sweet potatoes and lightly spicy green chiles, Angelic Bakehouse 7 Sprouted Whole Grains Crisps provide 4g of protein and 3g of fiber per serving.