Golden West Food Group is offering new Red Moon brand Asian-inspired vegan frozen entrees featuring plant-based chicken and beef alternatives.

The Plant Based Kung Pao Chick’n includes diced soy chicken glazed in Kung Pao sauce with roasted peanuts, white button mushrooms, whole chili green onions, bell peppers, water chestnuts and garlic.

The Plant Based Beef & Broccoli contains soy beef, broccoli florets and a sweet and savory garlic sauce.

The Plant Based Orange Chick’n features breaded and fried white button mushrooms in orange soy sauce.

The Plant Based Pepper Steak combines sliced soy beef with diced bell peppers, sliced mushrooms and scallions in a savory pepper sauce.

The Plant Based Sweet & Sour Chick’n pairs crispy battered mushrooms with diced bell peppers, pineapple chunks and a sweet and sour sauce.

Ripple Foods is expanding its range of non-dairy frozen desserts made with pea protein and coconut oil. New flavors include mint chip, chocolate, and cinnamon churro.

Three new frozen entrees are joining the InnovAsian Cuisine portfolio.

The Signature Spicy Chicken features crispy all white meat tempura chicken in a spicy sauce made with gochujang, onion and garlic.

The BBQ Pork Fried Rice contains Chinese-style barbecue pork, long-grain rice, peas, carrots, caramelized onions, egg and a dark soy glaze.

The Hawaiian-Style Fried Rice combines long-grain rice with pineapple, caramelized onions, carrots, red bell peppers, egg and teriyaki glaze.

Yaya’s Garden is debuting two new vegetarian entrees and two new vegan entrees.

The vegetarian Moussaka Greek Casserole features layers of minced plant-based protein sauce, crisp potatoes and eggplant with tomatoes, garlic, onions and bechamel sauce.

The vegetarian Pastitsio Greek Lasagna features bechamel sauce over plant-based protein sauce with al dente noodles.

The vegan Melitzana Greek Baked Eggplant features eggplant with tomatoes, garlic, onions and a blend of herbs and spices.

The vegan Gemista Greek Stuffed Vegetables feature broiled bell peppers filled with tomatoes, potatoes, rice, tomato sauce and herbs.

Blue Diamond Almond Breeze is launching Almond Breeze Fruit on the Bottom Almondmilk Yogurt. Featuring a base of almondmilk yogurt, the products come in a strawberry and blueberry flavor.

The company also is offering a 5.3-oz cup of vanilla Almond Breeze Almondmilk Yogurt.

Tattooed Chef is betting on bowls with six new products.

The Cauliflower Mac & Cheese Bowl features creamy cheddar cheese sauce over cauliflower florets topped with panko breadcrumbs.

The Veggie Hemp Bowl combines sweet potatoes, kale, chickpeas, riced cauliflower, hemp seeds and turmeric almond dressing.

The Plant Powered Burrito Bowl is a plant-based twist on a beef burrito in a bowl.

The Organic Acai Smoothie Bowl blends acai, bananas, strawberries, blueberries and coconut milk. The bowl comes with a granola packet with gluten-free ancient grains and unsweetened coconut chips.

The Cold Brew & Dark Chocolate Smoothie Bowl combines cold-brew coffee with bananas, strawberries and blueberries. The bowl comes with a granola packet with ancient grains and dark chocolate chunks.

The Organic Raspberry Kombucha Smoothie Bowl is loaded with raspberries, bananas and mangoes then blended with kombucha and coconut milk. The bowl comes with a granola packet with gluten-free ancient grains and unsweetened coconut chips.

Focus Brands is rolling out its Cinnabon frozen breakfast creations line. The new twist on breakfast includes three savory and three sweet options:

• Jalapeño Cheddar Sausage Bites, featuring spicy cheddar pork and beef sausage wrapped in cinnamon sweet dough.
• CinnaBiscuit Chicken Sandwich, a tender fried chicken patty on a cinnamon chip biscuit with cinnamon sauce.
• CheddarRoll Sausage & Egg Sandwich, featuring sausage and egg on a cheddar roll croissant.
• Caramel Pecan Ooey-Gooey Rolls, a cinnamon sweet roll covered in caramel and pecans
• Frosting Filled CinnaPastry, a cinnamon pastry filled with Cinnabon signature frosting and brown sugar cinnamon.
• Frosted CinnaSweet Swirls, featuring cinnamon swirl rolls topped with Cinnabon signature frosting

New from Nutpods are 16-oz refrigerated pints of oat creamer. The plant-based, nut-free creamers come in original and cinnamon swirl varieties.

The Pictsweet Co. is debuting two new lines: Pictsweet Farms Vegetables for Grilling and Vegetables for Roasting.

The seasoned, ready-to-grill Vegetables for Grilling come packaged in a pan and come in three combinations: asparagus, sweet peppers and onions with olive oil, sea salt and cracked pepper; broccoli florets, red potatoes and carrots with olive oil, sea salt and cracked pepper; and yellow squash, zucchini and onions with olive oil, sea salt and cracked pepper.

The seasoned Vegetables for Roasting are ready in 20 minutes and come in three varieties: halved Brussels sprouts and sweet potatoes with olive oil and maple sugar; Mexican street corn with olive oil, Parmesan, lime and cilantro; and butternut squash, broccoli and carrots with olive oil, garlic and herbs.

Planet Oat is expanding its line of oat milk non-dairy frozen dessert with two new flavors: cookies and crème and chocolate peanut butter.

The company also is introducing Planet Oat Extra Creamy Oatmilk. The Non-GMO Project verified beverage is richer, smoother and creamier, Planet Oat said.

Wewalka is expanding its refrigerated dough lineup with five new offerings: Classic Pizza Dough, Bistro Pizza Dough, Flatbread Pizza Dough, Pie Crust Dough and Puff Pastry Dough.

Vital Farms unveiled a new line of single-serve, refrigerated Egg Bites. The breakfast food is the latest ready-to-eat innovation from the Austin, Texas-based company, which is known for its pasture-raised eggs and butter.

Made with Vital Farms’ liquid whole eggs, cheese, vegetables and humanely raised meat, the Egg Bites provide a high-protein breakfast that can be ready in 45 seconds. Egg Bites are gluten-free and available in four flavor varieties, including Uncured Bacon & Cheddar Cheese; Roasted Red Pepper & Mozzarella Cheese; Uncured Ham, Bell Peppers, Onion & Cheddar Cheese; and Sun-Dried Tomato, Basil & Mozzarella Cheese. Each two-pack serving contains 16 to 18 grams of protein, 210 to 240 calories and 5 to 8 grams of carbs.

From the Hearth’s Furlani brand is introducing Hand-Tied Knots, featuring soft dough that is tied, baked and topped with a spread. Packaged in Bake In Bag packaging, the knots come in Parmesan garlic, Italian herb, and Tex Mex varieties.

New from Bubbies are single and twin packs of the company’s ice cream surrounded by mochi dough. New single-pack varieties include strawberry, vegan chocolate and chocolate chip cookie dough. New twin-pack varieties include strawberry, passion fruit and vanilla.