Patch debuted its probiotic kraut in a variety of flavors, including classic, dill and garlic and Bavarian, which contains caraway seeds and cane sugar for a milder and sweeter flavor. Each pouch is available in a 16 oz size and is vegan and gluten-free.

Taste Republic introduced its plant-based sausage tortelloni. The gluten-free pasta is made from brown rice flour Beyond Meat’s Italian sausage crumbles and Wisconsin cheese, and cooks in 2 to 3 minutes.

Made with plant-based protein and vegan, Primal Bakery’s Keto Bread is available in a 16-oz frozen loaf for a suggested retail price of $8.99. It is made with multigrain seeds and has a shelf-life of 21 days after being thawed.

Mediterranean food company Esti Foods launched its Greek yogurt in a reduced-sugar variety. The company’s Less Sugar Yogurt with 0% milkfat is available in espresso, caffè mocha, caramel macchiato, rose latte and chai tea flavors. Each flavor comes in a 5.3-oz cup.

The company released its Buffalo-flavored hard-boiled eggs in a two-pack. The smaller-packaged eggs will come with salt and pepper.

 Low-card and grain-free ingredient company Outer Aisle Gourmet’s Sandwich Thins all contain four ingredients: cauliflower, eggs, Parmesan cheese and nutritional yeast.

The bread-alternatives are available in a variety of flavors, including original, Italian, jalapeño and everything. Sandwich Thins carry a suggested retail price of $7.99.

Spero Foods debuted The Cheddar Sunflower Cheese Spread, which is a plant-based and keto-friendly cheese spread. The spread also contains sunflowers, which use less water and land than other nut and dairy products, according to the company.

 It comes in two flavors, cheddar and smoked, and is available in a 6.5-oz tub for a suggested retail price of $4.99.

Primal Bakery also introduced a line of keto-certified bread mixes. The mix is available in three varieties: burger buns, multigrain loaf, or sandwich bread.

All three products are made by just adding water, then baking, and have a suggested retail price of $12.99.

Santté Foods introduced a new keto-line of Tidbits, two-calorie meringue bites. The keto sweet snack is available in the company’s nine flavors, including chocolate and strawberry. It contains no added sugar and is also gluten-free.

Café Spice debuted its plant-based take on a classic that originally came from the south-central Indian region Hyderabad. The company’s Tofu Cashew Korma is made with braised tofu cubes and paired with a coconut curry and Basmati rice.

The 16-oz package of korma is gluten-free and can be made in minutes, either in the microwave or oven, or on a stove top.

Spero Foods introduced an egg alternative, made from seven ingredients, including pepita seeds, and is both plant-based and keto-friendly. The egg alternative is available in a 16-oz bottle.

Plant-based food company Culinevo Kitchen released new ready-to-eat meals including:

• Enchilada Casserole: made with red chile sauce and roasted vegetables, layered with corn tortillas and plant-based cheez.
• Cauliflower Orzo Casserole: a mix of cauliflower orzo, four vegan cheeses, sundried tomatoes and kale, topped with panko breadcrumbs.
• Shepard’s Pie: a mix of green lentils, mushrooms and butternut squash, topped with mashed potatoes.

Gourmet Evolution is expanding the deli meat category with three plant-based alternatives. The meat-free options are available in black forest ham, roasted turkey and mortadella.

Pinky’s debuted two plant-based dips. The first option is the vegan Hot-Lanta Chik-n Dip, a spicy snack made with a chicken alternative. The other option is a vegan spinach artichoke dip, made with vegetables and a blend of vegan cheeses. Both dips come in 24-oz containers.

Eli’s Cheesecake Co. showcased its line of vegan cheesecakes, which are available in two flavors. The Belgian chocolate cheesecake is made with non-GMO tofu and finished with a Belgian chocolate glaze and dusted with cocoa. It all rests on top of an “old-fashioned” cocoa cake.

The company’s cheesecake is also available in lemon raspberry variety. The dairy-free lemon cheesecake is based on a layer of lemon cake and topped with a raspberry puree and a dusting of dried raspberry powder.