Gardein, a brand of Conagra Brands, Inc., Chicago, expanded its line with new meat-free dishes, featuring pea and wheat protein.

Koia, Los Angeles, in collaboration with Whole Foods Market, Austin, Texas, launched Koia Keto, a dessert-inspired line made with nutrient-dense ingredients.

Smithfield Foods, Inc., Smithfield, Va., launched a plant-based protein portfolio under the company’s Pure Farmland brand.

New research by The Hartman Group, Bellevue, Wash., uncovered that almost all consumers — whether they purchase plant-based foods or not — have some level of distrust in meat and dairy companies/producers.

Kwik Lok Corp., Yakima, Wash., introduced what is said to be the “bakery closing line of the future.”

The Meatless Farm Co. debuted its meatless burgers and ground beef in over 450 Whole Foods Market locations across the United States.

Greenleaf Foods, the Elmhurst, Ill.-based owner of Field Roast Grain Meat Co., Seattle, Wash., partnered with Pizza 73, Canada, to introduce a new plant-based pizza.

Beyond Meat, El Segundo, Calif., announced a culinary partnership with Subway, Milford, Conn., to test exclusive plant-based protein options.

Maple Leaf Foods, Canada, released its 2018 sustainability report, which emphasizes its guiding pillars of better food, better care, better communities and better planet.

Marfrig Global Foods, Brazil, announced an agreement with Archer Daniels Midland Co. (ADM), Chicago, to produce and sell vegetable protein-based products in Brazil.