Sysco Corp., Houston, Texas, expanded its Cutting Edge Solutions platform with a slew of new products.

AYO Almondmilk Yogurt, Delano, Calif., launched a new all-natural line of Strawberry, Vanilla, Blueberry, and Peach yogurts, each organically crafted and dairy-free.

Talia di Napoli, New York, launched handmade pizza from Naples, Italy.

Jasper Hill Farm, Greensboro, Vt., teamed up with Bridgman Hill Farm, Hardwick, Vt., to develop a new cheese.

Forager Project, San Francisco, launched an organic, dairy-free cultured sour cream alternative.

Vermont Creamery, Websterville, Vt., debuted new cultured butter, available in grocery stores nationwide.

Revelé, Huntington Beach, Calif., released Frozen Yogurt Bars made with sugar allulose.

Prairie Farms Dairy, Edwardsville, Ill., introduced Small Batch Cottage Cheese, sold in new 5-ounce cups.

Tyson Foods, Bentonville, Ark., expanded its Jimmy Dean line to include new Jimmy Dean Morning Combos, mini and portable on-the-go breakfast options.

Mosaic Foods, Brooklyn, N.Y., launched a new line of healthy frozen meals.