Meals & Sides

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One way consumers define convenience is as easy-to-eat, grab-and-go snacks. Bars and handheld baked goods are popular options, and potatoes can make them better, such as in a potato-infused toaster pastry.

Created by Michael Tierney, a classically trained chef, Mikey's pockets meet the high standards required to deliver on taste without compromising on ingredients or nutrition.

Whether assembling kits themselves at a local meal kit assembly shop, signing up for a subscription service online, or picking up a kit from their local supermarket, consumers show no signs of abandoning this time-saving meal option.

Winter Fancy Food Show attendees had the opportunity to sample new Cool Beans plant-based wrap flavors including Moroccan Gold, Spicy Chipotle and Tikka Masala.

The new Plant-Based Burger by Tofurky is crafted using a combination of soy protein, vegetable protein, and wheat gluten and lightly seasoned with salt, onion, garlic, and black pepper.

The company will add all new processing equipment, including a cutting-edge “spiral hydro chiller” for quick-chilling soups to lock in freshness, as well as proprietary cooking kettles that are both large enough for production efficiencies yet small enough to allow soup to be made largely by hand in small batches.

Crafted with roasted sweet potatoes, Banza’s Plant-Based Mac & Cheese achieves its cheddar taste and flavor without the use of artificial ingredients found in traditional ready-to-eat mac & cheese.

Veggiecraft’s plant-based pastas are crafted in Italy with three ethically sourced ingredients including cauliflower flour, lentil flour, and pea flour. 

In line with the Tommy’s philosophy of “Beyond Better for You™,” all Tommy’s veggie blends begin with whole vegetables, minimally processed, and seasoned with unique all natural, hand-crafted seasoning blends and fresh herbs.