Næra Snacks added a line of crunchy fished-based snacks derived from salmon. The bite-size snack line is intended to deliver a combination of textures and flavors using sustainable seafood.

Varieties include ranch, jalapeño and wasabi. Each serving contains less than 190 calories, over 1 gram of omega-3 fatty acids and 13 grams of protein.

Ptashka, a maker of Ukrainian-inspired food products, debuted a line of sweet and savory crepes. The heat-and-serve offerings are packaged in a frozen, fully-cooked format that is intended to offer convenient and versatile applications across the breakfast, lunch and dinner dayparts, according to the company. Flavors include apples and vanilla sauce, farmer cheese and raisins, cherries and vanilla sauce, ricotta cheese and spinach, cabbage and white beans, and mushrooms and cheese.

“Our all natural, sweet and savory crepes embody the essence of tradition, taste and convenience,” said Jenya Semenkova, founder of Ptashka.

Plant-based cheese producer Rind by Dina & Joshua launched Alpine Svviss. The French-style vegan cheese is formulated with cashew nuts and aims to mimic the taste profile of traditional Swiss cheese.

“We’ve long wanted to create a vegan cheese that captures the distinctive flavor of Swiss, and our Alpine Svviss does just that,” said Dina DiCenso, co-founder of the company. “With its rich and savory flavor profile, it’s a delicious new option for cheese and charcuterie boards, sandwiches, salads and more.”

The Perfect Purée of Napa Valley expanded its line of fruit purees with Camu Camu and Soursop varieties. The former is derived from nutrient-rich berries to deliver tart and citrus flavor notes for culinary and beverage applications, and the latter utilizes the soursop fruit to create sweet and tangy flavors, according to the company.

“While Soursop is a delightful familiar favorite, Camu Camu is a rare, exclusive flavor we are excited to share,” said Michele Lex, president of The Perfect Purée of Napa Valley. “Both are incredibly versatile, and are perfect for beverages, culinary dishes and desserts.”

Additionally, the company launched Tastecraft, a line of shelf-stable, freeze-dried fruit products. The product is intended for a variety of texture and flavor applications in food and beverage product development, with varieties like dragon fruit crumble, strawberry slices, pineapple pieces, whole raspberries, lime slices, orange slices and lemon slices.

Cypress Grove debuted olive and herb goat cheese. The product combines the flavors of green olive and rosemary for applications such as spreads, salad toppings, charcuterie additions and as a standalone snack.

“Olive & Herb is our way of inviting you to experience something fresh, exciting, and unapologetically bold, but also still cheese-forward,” said Christy Khattab, marketing director for the company. “It’s a flavor explosion that captures the essence of California cuisine which borrows heavily from the Mediterranean.”

Shangri-la inspired Asian food company KLDSCP (Kaleidoscope) Foods launched Superamen, a line of instant cup noodles. Formulated from the konjac plant, mushrooms, beans and a blend of spices, the product is gluten-free and organic. The line includes protein ramen, with 32 grams of protein per cup, and konjac ramen, a low-carb variety with 2 grams of net carbs per serving.

“When I moved to the US, I was deeply disappointed by the bland, ‘cardboard-tasting’ health foods and the stigma surrounding Asian cuisine as cheap and unhealthy,” said Sherry Xu, founder of KLDSCP. “KLDSCP is my way of restoring that lost identity by bringing bold ethnic flavors to health-conscious consumers.”

Clean Label Gourmet Foods unveiled its convenient, clean-label meal kit line: Nosh Table & Thyme. The ready-made meals are created using high-pressure processing technology to extend shelf life and reduce waste, according to the company. Nosh Table & Thyme are also formulated free from seed oils such as canola, soybean and sunflower oil.

“By removing seed oils and focusing on sustainability, we aim to establish a new benchmark for culinary excellence and environmental responsibility; with our clean-label practices, we’re meeting the demands of discerning consumers who refuse to compromise their health or values,” said Candice Powers, chief growth officer of Clean Label Gourmet Foods.

Somerdale International launched 1776 aged cheddar. The British cheese features individually waxed 1776 red, white and blue 14oz stars and red, white and blue striped 4.4llb round truckles.

“Looking at the year ahead, we see a strong desire among consumers to be more adventurous when it comes to what they eat, not least when it comes to the taste, texture and look of cheese,” said Alan Jenkins, director at Somerdale International. “A key opportunity for us is to help consumers explore and widen their food knowledge giving them taste sensations and formats that move away from the ordinary to the extraordinary.  Our new 1776 Aged Cheddar is a great example of this.”

Pacific Pickle Works, a maker of pickled products such as vegetables, condiments and drink mixers, debuted two globally-inspired products.

The “kimchi meets pickle” variety pays homage to Korean cuisine and features extra thick cut cucumber slices, daikon radish, carrot, onion, gochugaru chili flakes, chopped garlic, and ginger. The “pickled in pink” product takes inspiration from taquerias with thinly sliced red onions, jalapeño peppers and habanero peppers.