KANSAS CITY — Food and beverage companies are cooking up new ways to help consumers eat their vegetables.

Sabra Dipping Co. is blending fresh vegetables with guacamole in its new Sabra Guacamole Veggie Fusions line. Veggie Fusions, all made with Haas avocados, are available in three varieties: Mango Lime, which features mango, lime and herbs; Garden Vegetable, which features carrots, peppers, tomatoes, herbs and spices; and South Western, which features corn, peppers, onions, black beans, garlic and tomatoes.

The vegetable of the sea is the star of Annie Chun’s new savory snack: Korean Style BBQ Seaweed Crisps. The snacks are made by layering the brand’s Seaweed Snacks on top of crispy brown rice chips, then oven-baking them.

Vegetables provide the spicy kick in Tio Gazpacho’s new watermelon flavor Gazpacho Rosado. The chilled soup drink includes U.S.D.A. organic-certified watermelon, red pepper, cucumber, tomato, lemon juice, cilantro, olive oil, white wine vinegar, shallot, black pepper, sea salt and cayenne.

“Our new watermelon flavor is a one-of-a-kind recipe that meets the needs of those seeking a healthy, great-tasting snack option,” said Austin Allan, founder of Tio Gazpacho. “Adding Gazpacho Rosado to our signature lineup allows us to expand our flavors by offering consumers a sweet alternative with a kick.”  

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