Halloween Chocolate Minis come in three flavors, including Dark Chocolate, Ricemilk Chocolate, Ricemilk Crunch Chocolate.

Plant Snacks introduced Cassava Crunch, a better-for-you plant-based snack that is one of the first chip brands on the market to use the root vegetable cassava, also known as yuca, as the main ingredient.

Olly Public Benefit Corp., San Francisco, added a second flavor to its Olly Slim Protein Smoothie line: Sweet Vanilla Maple.

The Angry Orchard cider makers chose to make a cider with pears because like apples, they have a long history in Europe as a traditional fruit used to make alcoholic beverages.

WATCHAREE’S authentic Thai sauces launched Thai Yellow Curry Sauce. Watcharee Limanon, a recognized Thai culinary artist trained in Bangkok, created the sauce as a new product in her line of traditional ready-to-use Thai sauces.

Alter Eco’s signature rich 70% Ecuadorian chocolate, Dark Chocolate Coconut Clusters aim to give snackers an explosive experience of taste and texture while delivering superior ingredients.

Super Grains Pasta is part of the NON-GMO project, maintaining GoGo Quinoa's mission to provide superior nutritious flavorful products both ethically and responsibly.

Protein Berry Burst Puffins have 6g of protein per serving, are made with blue corn, and are Non-GMO Project Verified.

Made with wholesome ingredients, like chicken raised without antibiotics, and meeting popular dietary benchmarks like high-in-protein, vegan and gluten-free, the new rice and noodle bowls align well with Blount’s commitment to producing high quality, freshly made products.