Woah Dough expanded its line of gluten-free, better-for-you cookie dough products with ready-to-bake brownie batter cookie dough. The product is safe to eat raw and may be baked into a cookie format after several minutes in the oven. Each serving contains 90 calories and 8 grams of sugar, and the dough is formulated free from eggs, nuts, soy and dairy in addition to gluten.

Oolie Foods launched its flagship line of egg-based dips and yogurts. Formulated free from dairy, the lineup offers up to 11 grams of protein per serving. Dip varieties include garlic and herbs, spicy pepper, yellow curry, Mediterranean tomato and red beet bliss. Yogurt varieties include vanilla, Key lime and berry blend.

“Our Free-Range egg base offers a creamy rich flavor for dips and yogurts, with more protein, better nutrients, and cleaner ingredients than conventional dairy-free products,” said Faith Ferguson, vice president of sales at Oolie Foods.

Condiment and dip manufacturer Bitchin’ Sauce expanded its line of squeeze-bottle format sauces. The additions include sun-dried tomato, habanero lime and Buffalo sauces. The company also debuted a line of avocado oil-based dips, with flavors such as pickled pepper, creamy jalapeño and Smoke Show.

Surfsnax, a producer of fish-based jerky snacks, is exploring another convenience-focused format with salmon jerky sticks. The individually wrapped product is designed for on-the-go snacking, offering 70 calories, 12 grams of protein and 1,000 mgs of omega-3 fatty acids per serving.

Plant-based protein bar brand Aloha debuted a special edition taro bar. The product is formulated from Lehua taro, macadamia nuts and ponova oil. Each serving contains 14 grams of protein, 10 grams of fiber and 3 grams of sugar.

Boulder Canyon, an Utz Brands, Inc. company, debuted two new snack offerings. The products include a line of tortilla chips, with varieties like sea salt, blue corn, and lime and sea salt, and Boulder Batch Mike’s Hot Honey potato chips, offering a sweet heat kick to the company’s traditional potato chip offering.

“Boulder Canyon has always been committed to delivering bold, better-for-you snacks, and this year, we’re continuing the tradition by introducing flavors and forms that elevate the snacking experience and set a new standard for the category,” said Korlin Serauskis, vice president of marketing at Utz Quality Foods, LLC.

NuStef Baking added TeaFusions Waffle Cookies. The products are formulated free from artificial flavors, colors and preservatives and combine the flavors of various fruits in a tea-infused waffle cookie format. Varieties include chai apple, black tea and currant, earl grey and passion fruit, and white tea and peach.

Lifeway Foods expanded its portfolio of kefir-based products with a line of conventional whole milk kefir. The probiotic products contain 10 grams of protein per serving, with flavors like plain, peach, strawberry banana and mixed berry.

“Our newest offerings have a mixture of on-trend ingredients, along with fusion flavors and combinations never seen before, which research shows resonates with Gen Z and millennial shoppers,” said Julie Smolyansky, president and chief executive officer of Lifeway Foods.

Mez unveiled its flagship line of mesquite-based bars. Formulated to mimic a chocolate bar without the cacao, the better-for-you product offers 6 grams of fiber and up to 12 grams of protein per serving. Flavors include mellow milk, warm spices and peanut butter.

Windy City Mushrooms added to its portfolio of mushroom-based Fungitarian product line with a crab cake variety. The pre-cooked offering is formulated from Lion’s Mane mushrooms and is designed to serve as a plant-based appetizer or standalone entree, according to the company.

Deep Indian Kitchen debuted Momo Dumplings. The frozen entrees feature texture similarities to traditional dumplings but are infused with Indian sauces to provide a unique flavor experience, according to the company. Momo Dumplings are launching in chicken tikka masala, butter chicken, chicken curry and veggie masala varieties.

“Our Momo Dumplings feature the vibrant sauces and bold spices of our best-selling entrees, creating an experience that’s saucier than a potsticker and creamier and more flavorful than a soup dumpling,” said Kiernan Laughlin, general manager at Deep Indian Kitchen.

Clif Bar, a Mondelez International, Inc. brand, unveiled a line of caffeinated bars. Aimed at consumers seeking sustained energy, the bars feature 65 mgs of caffeine and 10 mgs of protein per serving, with flavors like vanilla almond and caramel chocolate chip.

Impossible Foods launched Impossible Steak Bites, marking the company’s first plant-based steak innovation. The product is formulated from soy protein isolate, and each serving offers 21 grams of protein. The bites contain no cholesterol and 80% less saturated fat than conventional animal-based steak, according to the company.

Clean label chocolate maker Hu launched its dark chocolate bites. The bite-size confections are made from organic cacao and unrefined coconut sugar and feature a chocolate shell surrounding a creamy center. Varieties include hazelnut butter, cashew butter and creamy coconut.

Smul, a plant-based health and wellness brand, expanded its portfolio of protein bars. The expansion includes a coconut bar, a pecan caramel bar and a hazelnut cocoa bar, which features a coating of sugar free plant-based chocolate.

Pulmone launched a line of frozen Korean street food-inspired products. Offerings include Potato Crusted Mozza on a Stick, sweet and spicy topokki and bulgogi-style rice balls.

The company also added to its Plantspired and Nasoya portfolios with Plantspired black garlic cream noodle bowls, Plantspired cilantro garlic potstickers and Nasoya pineapple teriyaki glazed tofu.

“Our new Pulmuone K-Street Food line offers convenient, authentic and accessible options that bring the rich flavors of Korean favorites to more households,” said Sung Yoon Nam, vice president of sales, North America.

Kodiak unveiled the latest offering in its trail bar product line, a cranberry chocolate chip bar. Formulated with peanuts, chocolate chips, milk chocolate and cranberries, the bar contains 7 grams of protein per serving.

Death Wish Coffee Co. launched a line of ready-to-drink lattes. The canned beverages are marketed as a convenient, better-for-you alternative to other canned coffee and are formulated with 100% Colombian cold-brew coffee. Latte flavors include vanilla, mocha and original.

“We've been working hard to craft a collection of premium lattes that consumers can rely on without compromising on quality,” said Michelle Gallo, vice president of marketing for Death Wish Coffee Co. “To us, great taste doesn’t equate to a ton of added sugar and artificial ingredients.”

Lotus Foods debuted a line of ramen noodles derived from white rice. The company’s organic wide white rice ramen is naturally gluten-free and provides an allergen-free alternative to traditional wheat-based ramen.

“At Lotus Foods, we know that people are looking for better, cleaner, and more exciting options when it comes to ramen,” said Caryl Levine, co-founder of Lotus Foods. “Our organic wide white rice ramen is a minimally processed, one-ingredient noodle that delivers on taste, texture, and versatility — without unnecessary additives or sodium.”

Numi Organic Tea unveiled its Premium Organic Latte Powders. The product combines teas and spices with functional ingredients and adaptogens, according to the company, and each variety is lightly sweetened with organic coconut sugar. Flavors include turmeric spice latte, matcha maca latte, masala chai latte, rooibos chai latte and cocoa coconut latte.

“Our commitment to using authentic, quality ingredients, along with our proprietary blending process, allows Numi to introduce a line of premium latte beverages that meets consumer desire for premium, good-for-you blends that stand out for both flavor and health benefits,” said Ahmed Rahim, co-founder and chief visionary officer at Numi.

Pacha expanded its portfolio of allergen-free baked foods with a tortilla line. The clean label tortillas are formulated with only two ingredients, sprouted buckwheat and sea salt, and are naturally gluten-free.

“As sourdough and regenerative foods gain momentum, we saw an opportunity to introduce a truly clean, gut-friendly tortilla that supports both people and the planet,” said Adam Hiner, co-founder and chief executive officer of Pacha. “With just two organic ingredients and a time-tested fermentation process, this product is a game-changer for both consumers and retailers looking for innovation in the bread and bakery category.”

Bob’s Red Mill unveiled its latest whole grain breakfast offering, overnight protein oats. Aimed at the more than 70% of consumers seeking to increase their protein intake, according to the company, the product contains 10 grams of protein per serving. The oats also are formulated without added protein powder or fillers, with flavors such as blueberries and cream and vanilla almond.