Fermented foods other than dairy are trending, with sauerkraut, kimchi, pickles, and other vegetables; kombucha; sourdough; natto and tempeh leading the pack. Yet with cultured dairy still at the forefront, there are multiple fermented dairy products that offer benefits besides the immunity support of probiotics.

The innovative packaging allows rice and noodles to cook separately from the protein, sauce and vegetables, ensuring each meal maintains authentic taste and texture and provides consumers a takeout-style experience with the ease of the microwave.

Cleveland Kitchen, an innovator and trendsetter in the fermented foods space, announced the launch of its new Kimchi Pickles in 466 Whole Foods Markets stores nationwide.

Just as there are so many ingredients combined in a good sauce, there are many factors that combine to impact new product development in sauces, dressings and spreads. And this is true—seemingly for better and for worse.