North Country Smokehouse, Claremont, N.H., collaborated with Harpoon Brewery, Boston, Mass., and Vermont Farmstead Cheese Co., South Woodstock, Vt., to add two new sausage products.

Wild Grill Foods, Eugene, Ore., introduced an innovative line of healthy, sustainable, nutritious and convenient seafood products.

Hormel Foods Corp., Austin, Minn., and IGS Solar, Dublin, Ohio, began construction on a solar energy project at the Hormel Foods Swiss American Sausage Co. facility in Lathrop, Calif.

Kiolbassa Smoked Meats, San Antonio, Texas, is celebrating its 70th anniversary with the opening of a new production line.

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.