Michael Foods Inc., Minneapolis, describes its new All Day Café Breakfast Sandwich line as a win-win proposition: a high-quality product for consumers and an important grab-and-go option for foodservice customers.

Branching further into entrees and appetizers, Blue Horizon Organic Seafood Co., Aptos, Calif., used this year's Natural Products Expo West convention in Anaheim, Calif., to launch four Blue Horizon Natural Vegetarian Skillet Meals.

What do you do when consumers won’t go out to eat? You bring the restaurant to their kitchens. Actually, Pittsburgh’s H.J. Heinz Co. is the one putting the T.G.I. Friday’s restaurant meal experience in the freezercase.

The Chicago Meat Authority’s (CMA) latest new offering is strips (one-half inch by one-half inch by three inches) of lean, boneless pork, marinated with a Chipotle marinade. 

Already known for frozen Asian entrees and side dishes, Kahiki Foods, Gahanna, Ohio, is branching into bagged products in the freezercase. 

Here's a new product with appeal to both students and school foodservice operators.

Sara Lee Foodservice, Downers Grove, Ill., says it developed Bistro Collection Individual Desserts.

Reser’s Fine Foods Inc., Beaverton, Ore., has taken a few of its most popular refrigerated side dishes and portioned them for one- to two-person households.

Pizza for breakfast no longer means a cold slice left over from the night before. Palermo Villa Inc., Milwaukee, this month introduced Palermo’s Breakfast Pizza, a 12-inch rising-crust pizza with creamy cheddar cheese sauce, scrambled eggs, bacon and Italian sausage.

Combining berry flavor, smooth texture and probiotics, the newest member to Yoplait USA’s Yo-Plus yogurt line is a blend of blueberries and acai berries.