Cleveland Kitchen is launching a line of plant-based, fermented dressings and marinades that are dairy-free, vegan, gluten-free and Non-GMO Project verified. The products contain no added sugars and come in four varieties: Hail Caesar, Sweet Beet, Gnarly Miso Jalapeño and Roasted Garlic.

"With these dressings and marinades, we created a non-intimidating entry-point into fermented food that is bright and inviting to illustrate the health benefits that can come from regularly consuming fermented products,” said Drew Anderson, co-founder and chief executive officer of Cleveland Kitchen.

Primal Kitchen, a subsidiary of Kraft Heinz Co., is debuting vegan mayo dips and spreads made with avocado oil. The Non-GMO Project verified product is a plant-based, egg-free mayo containing no canola oil, soybean oil, grains or sugar. Certified gluten-free, Whole30 Approved and keto friendly, the mayo is available in three varieties: original, rosemary garlic and jalapeño lime.

"Our Vegan Mayo uses potato protein, a functional ingredient, for emulsification,” said Mark Sisson, founder of Primal Kitchen. “This unique differentiator makes our line paleo-friendly and Whole30 Approved, without using a legume-based emulsifier like pea protein or chickpea water. There really isn't another vegan mayo out there that checks all the boxes and has a creamy, uncompromisingly delicious flavor."

New from Once Again Nut Butter Collective, Inc. is Sunflower Hemp Butter, introduced in March. Certified organic and Non-GMO Project verified, the spread is made with organically grown and dry roasted sunflower seeds, organic hemp oil and a bit of sugar and salt. Each serving of the gluten-free, vegan, kosher and trans-fat-free product provides five grams of protein per serving.

“Hemp oil is shaking up the food industry as a new way to add functional nutrition to products, and we’re on board,” said Gael J. B. Orr, marketing communications and PR manager for Once Again Nut Butter. “This on-trend ingredient complements our organic sunflower seeds beautifully, both in taste and its phenomenal health benefits.”

Treeline Treenut Cheeses, a subsidiary of The Gardener Cheese Co., entered the cream cheese category in March with a new line of clean label, plant-based cashew cream cheeses in plain, chive and onion, and strawberry varieties.

Made with eight ingredients or fewer, the products draw on traditional dairy cheesemaking methods by fermenting cashews with the probiotic L. Acidophilus, Treeline said. The result is a kosher, soy-free, gluten-free, vegan, paleo-friendly and Non-GMO Project verified cream cheese alternative.

“A recent study conducted by the Plant Based Foods Association showed that vegan cheese sales grew by 43% last year,” Treeline said. “Treeline cheese is a plant-based cheese that’s worthy of any artisanal cheese platter and pairs well with good wine. Treeline can also hold its own as a substitute to dairy-based cheeses in any recipe.”

In February, True Made Foods launched a new line of Carolinas-inspired barbecue sauces, expanding its portfolio of condiments sweetened with vegetables. The new Eastern Carolina, Carolina Red and Carolina Gold barbecue sauces contain no added sugars, artificial or refined sweeteners and are made with a mix of carrots and butternut squash.

“In today’s ever-changing food landscape, we have cauliflower in our pizza crust and chickpeas in our pasta and now, thanks to True Made Foods, we have butternut squash and carrots in our ketchup and barbecue sauce,” True Made Foods said. “Yet, unlike a cauliflower pizza, True Made Foods sauces don’t require any sensory sacrifice to help you feel healthier.”

View slideshow of recent condiment innovation.