Wellshire Farms, Swedesboro, N.J., launched Bloody Mary-flavored dry rubbed uncured bacon.

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.

Dietz & Watson, Philadelphia, is celebrating its 80th anniversary with the launch of Delishop, a new, limited-time-only pop-up shop experience that will run from May 1 to July 28.

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

Greenleaf Foods, SPC, Chicago, announced plans to construct what is said to be North America’s largest plant-based protein manufacturing facility.

Garrett Valley, Swedesboro, N.J., announced a corporate name change to Garrett Valley Farms as part of a larger rebranding effort that includes a refreshed packaging design.

Coleman Natural partnered with Anheuser-Busch Co., the St. Louis, Mo.-based producer of Budweiser brand beer, to develop beer-infused prepared meats.

La Quercia, Norwalk, Iowa, partnered with Iberian Pastures, Bluffton, Ga., to introduce a new line of Iberico Americano Cured Meats.

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.