Pour it On! New products help Rich Products build on 79-year legacy of non-dairy, plant-based innovation.

Chunk Foods leverages fermentation for a new wave of cleaner, whole-muscle plant-based meats.

Magic Cactus’ formulation features 2mg of THC, 4mg of CBG, and 6mg of CBD; a “2-4-6” ratio for what Locarni describes as an “approachable, session-able ‘buzz’” where consumers control the consumption experience.

Simplot Maple City Waffle line transforms popular menu entrée into a versatile, on-the-go option for operators, consumers.

Mama’s Creations—company on the grow targets consumers on the go.

“Goldfish is a brand that continues to appeal to consumers of all ages. With Goldfish Crisps, our mash-up of crackers and potato chips, we saw an opportunity to offer families a new and crave-worthy snacking experience in a way that only Goldfish can,” says George Vindiola, Campbell’s senior vice president, Research & Development for Snacks.

This year’s Spirit of Innovation Awards honorees reflect some of the industry’s best efforts in snacking and new approaches to formulating snacks and plant-based and non-alcoholic alternatives. Still other items skillfully tackle on-trend tastes (such as maple) and textures.

Established in 2003 by Prepared Foods, these awards have recognized landmark food and beverage product launches.

BNP Media food and beverage editors used that information to identify approximately 40 new products, which advanced through two rounds of preparation and tasting in late June and late July at Charlie Baggs Culinary Innovations, Chicago.

This May, the National Restaurant Association recognized VMG’s frittata line as a FABI award winner. This July, Prepared Foods’ Spirit of Innovation Award judges also named VMG’s Spinach Egg White Frittata as best new entry in the alternative channel.