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 The move comes in response to positive customer feedback as well as growing consumer desire for claim-based meats, such as no antibiotics ever, no  added hormones and humanely raised crate free pork. 

These ready-to-heat, refrigerated offerings make it easy to enjoy high-quality shellfish at home, providing a simple solution to meet consumer interest in eating more seafood. 

Yaza Labneh is made at a creamery in the heart of the Catskill Mountains, using the freshest milk from local dairy farms in Upstate New York. 

The inspiration for the recipe came courtesy of team member Feng Walkup, an international account manager of the fresh meat category at Hormel Foods and a 24-year veteran of the company. 

Nounós Creamery’s new probiotic strained yogurt is naturally packed with protein and billions of probiotics, including BB-12. 

New 10-Minute Meals help make weeknight cooking easier and come in three mouthwatering recipes: Shrimp Alfredo, Shrimp Fajita, and Shrimp Scampi. 

The competition will identify and celebrate the “next big brand” among frozen and refrigerated foods.

Perry’s new flavors were developed to meet the trend in nostalgia as consumers seek products that remind them of the past and provide comfort, while offering a modern interpretation.

Craig’s Vegan The Tinx Sundae features the brand’s signature creamy cashew-based vanilla ice cream, and is packed with brownies, chocolate swirls, and rainbow sprinkles, just like the Craig’s Restaurant menu staple. 

MingsBings’ new better-for-you meat- and chicken-based Bings maintain Chef Ming Tsai’s philosophy of vegetable-forward eating, with an increased vegetable count to reduce cholesterol, fat,and calories versus traditional frozen handheld options.