Red Boat’s Concentrated Nước Chấm now allows cooks to easily enjoy this staple of Vietnamese cooking by simply adding water to a flavorfully crafted concentrated mix. With Red Boat’s Nước Chấm, the brand is excited to finally share this family recipe with fans of Vietnamese cuisine both new and old.

Schwan’s Consumer Brands, Inc. — a subsidiary of Schwan’s Company that offers trusted retail brands throughout the frozen-food category — has pushed forward in its innovation efforts and will launch five new products under the Red Baron, Freschetta, Edwards and Pagoda brands by October 2020.

No Evil Foods, a small batch meat alternative brand, and NOMAD DUMPLiNGS, the colorful frozen dumpling brand, have announced their dedication to reducing meat consumption by bringing a plant-based dumpling to consumers. The SHANGRI-LA HONEY dumpling has been reformulated with No Evil Food’s Comrade Cluck ‘No Chicken’ as a main ingredient. 

Ramen Lab, the pop-up restaurant incubator from Sun Noodle, announced today that it is launching a frozen prepared ramen bowl product line called Ramen Lab at Home: Chef to Guest. Ramen Lab will collaborate with celebrated ramen chefs. The store will officially launch on August 7.

Schwan’s Food Service announced it has joined forces with fellow CJ CheilJedang (CJCJ) subsidiary, TMI Trading, to offer a wide array of 100-plus authentic Asian food menu solutions for foodservice operators in the United States. Together, CJCJ, Schwan’s and TMI are bringing their complementary Asian food heritages, expertise and capabilities to market as a single portfolio to drive Asian category growth for foodservice distributors and operators nationwide.

Nasoya, America’s #1 tofu brand, is expanding its successful line of vegan kimchi with the launch of a new kimchi-based product—Vegan Kimchi Relish, in mild and spicy flavors.

Lee Kum Kee, a leader in authentic Asian sauces and flavors partnered with the largest Asian dining concept in the U.S.--Panda Express--to prepare over 1,000 bowls for the health care staff on the front lines treating COVID-19 patients at St. Jude Medical Center in Fullerton, California; Martin Luther King, Jr. Community Hospital in Los Angeles; and Dignity Health California Hospital in Los Angeles. Lee Kum Kee is gathering members of their volunteer team to help distribute these bowls on site and to make sure that each frontline staff member receives a meal.