The Bel Group and Bel Brands USA launched two alternative dairy options: Nurishh animal-free cream cheese spread and The Laughing Cow Plant-Based.

Bel created its Nurishh Incredible Dairy Animal Free Cream Cheese Spread Alternative in collaboration with Perfect Day, Berkeley, Calif., which developed a precision-fermented protein for use in animal-free dairy products.

The Laughing Cow Plant-Based cheeses are certified vegan and were developed to duplicate the “spreadability” associated with the brand’s original dairy-based product. Bel shared that the plant-based versions will soon arrive at US retailers in both original and garlic and herb flavors for $5.49.

Philadelphia Cream Cheese is launching its first ever plant-based spread after a two-year development process.

The dairy-, lactose- and gluten-free formulation aims to satisfy the 52% of consumers wanting to add more plant-based foods to their regular diet, according to the company. To replicate the texture of dairy-based cream cheese, the company formulated the plant-based version using a blend of coconut oil and fava bean protein, among other ingredients. Philadelphia’s new spread is available in the brand’s original cream cheese flavor at select retailers in the southeast United States. Consumers can expect a national rollout, with new flavors, in summer 2023.

Sustainable food technology company Sophie’s BioNutrients collaborated with the Danish Technological Institute to make a chlorella-based, vegan-friendly ice cream.

The plant-based frozen dessert was produced using a dairy-free chlorella protein concentrate developed by Sophie’s BioNutrients, which grows microalgae to produce protein. The company described its process for producing its microalgae flour as involving natural cultivation of Chlorella vulgaris, which is harvested within three days in a protected environment. It said the microalgae strains used also are US GRAS approved for use as food ingredients or supplements.

GrownAs* Foods launched its boxed mac and cheese, a vegan take on the classic pasta.

Dairy alternative manufacturer Califia Farms introduced its latest plant-based dairy substitute, Heavy Whip, a product the company describes as a one-for-one swap for traditional heavy whipping cream.

Made with a coconut oil base, the gluten-free Heavy Whip comes unflavored and unsweetened and was developed to function like dairy-based heavy whipping cream in a wide array of recipes. Per Califia Farms, the dairy alternative can go in soups, salad dressings, creamy desserts and more. Aligning with the company’s other plant-based and dairy-free products, Heavy Whip is non-GMO certified, kosher and vegan.

The refrigerated product comes packaged in a 16.9-oz carton with a suggested retail price of $4.89. It can be purchased at retail stores such as Whole Foods Market, Sprouts and others throughout the United States.

Beyond Meat added steak to its line of meat alternatives. The company launched Beyond Steak at Kroger and Walmart stores nationwide, as well as at Albertsons and Ahold divisions and other retailers across the country.

Seared and chopped into bite-size pieces, Beyond Steak contains 21 grams of protein per serving and is low in saturated fat. It is free from cholesterol as well as added antibiotics and hormones. The frozen product may be prepared in a skillet or air fryer for a meat-free spin on dishes like fajitas, tacos, stir fries, sandwiches, salads and more, according to the company.

Plant-based food manufacturer Daiya Foods launched frozen flatbread pizzas as part of its product line of non-dairy cheeses and desserts.

The allergen-friendly flatbreads are available in three flavors, including mushroom, caramelized onion and fig; meatless Italian sausage style crumbles; roasted pepper and kale; and tomato, sunflower seed pesto and arugula.

 Impossible Foods bolstered its grocery line, expanding beyond plant-based meat alternatives to full meal solutions. The company is launching a line of frozen plant-based entrees called Impossible Bowls.

The single-serve bowls mark the first solely branded meal offering from Impossible, which has partnered with consumer-packaged goods, meal kit and foodservice brands for meat-free versions of sausage ravioli, pizza, tacos and more.

Wicked Kitchen added artisan frozen pizzas and frozen ready meals to its range of plant-based offerings in the United States. The newly introduced products are, “100% plant-based and flavor forward,” the company said.

Artisan frozen pizza flavors include Wicked Meaty Pizza, topped with classic red sauce, spicy plant-based ground sausage, PepperNOni, mushrooms, jalapeños and vegan Motz; Saucy Motz Pizza, made with classic red sauce, basil, kale, cherry tomatoes and vegan Motz; and Rulebreakin’ Rustic Veg Pizza, starting with an olive-spiked red sauce, topped with peppers, sautéed mushrooms and vegan Motz. Suggested retail price for the pizzas is $9.99.

Specialty coffee company Verve Coffee Roasters launched a line of ready-to-drink flash brew oat milk lattes.

Available in original, chocolate and honey lavender flavors, the lattes contain 40 to 50 fewer calories and 2 to 3 fewer grams of sugar per serving than similar RTD coffee beverages, according to the company. They are available in Verve café locations throughout California and will launch online through Verve’s website, on Amazon and in grocery retailers.

Plant-based food maker Puris launched its first consumer brand under the name AcreMade, which released a plant-based egg.

AcreMade’s plant-based egg is formulated with yellow field peas and are free from the top nine allergens.

Meat-alternative company Jack & Annie’s is launching three frozen products made from jackfruit.

The new varieties being added to the company’s portfolio include Crispy Jack Patties, Buffalo Jack Patties and Crispy Gluten-Free Jack Tenders.

“Our fans continue to ask for more chicken options, and we’re excited to meet their needs with these three new additions,” said Annie Ryu, chief executive officer and founder of Jack & Annie’s. “By using jackfruit as our No. 1 ingredient, we’re able to make foods that not only satisfy like meat, but that also are a good source of fiber and protein, lower in fat and calories than meat products, and simpler and less processed compared to other meat alternatives.”