Applegate, Bridgewater, N.J., introduced a lineup of new products and brand ventures designed to bring new meaning to the Applegate mission—Changing The Meat We Eat.

Zatarain’s, New Orleans, celebrates Mardi Gras with new Andouille and Cajun Style smoked sausages.

Applegate Farms, LLC, Bridgewater, N.J., announced THE NEW FOOD COLLECTIVE, a new premium brand that uses pasture-raised meats and small-batch production methods to create culinary-inspired products.

Verde Farms, Woburn, Mass., launched new 100% grass-fed, 100% free-range sausages and hot dogs to its portfolio of organic beef offerings.

Lightlife Foods, Montague, Mass., introduced a new plant-based burger line that delivers the sensory experience consumers crave from beef burgers.

Klement’s Sausage Co., Milwaukee, Wis., broke ground on an expansion of its flagship facility in Milwaukee.

New research commissioned by the National Hot Dog and Sausage Council (NHDSC), Washington, D.C., and conducted online in September by The Harris Poll, Rochester, N.Y., shows breakfast is the meal Americans say is their favorite for sausage.

The Applestone Meat Co.., New York, developed vending machines that dispense fresh cuts of beef, lamb, pork and sausages as well as a variety of frozen options 24/7.

Johnsonville, Sheboygan Falls, Wis., introduced new Applewood Smoked Chicken Apple Split Sausage.

Cardinal Meats Specialists Ltd., Canada, acquired D&S Meat Products Ltd., operating under The Elite Meat Co.