Matthew Kenney Cuisine, Venice, Calif., introduced its first plant-based product lines to enter the consumer market.

Caleb’s Cooking Co., Washington, D.C., announced plans to roll out a line of allergen-friendly frozen entrées.

Chobani, Norwich, N.Y., developed new Hero Batch, a “Red, White and Blueberry” Greek yogurt variety designed by veterans that features mixed berries on the bottom.

Cargill, Minneapolis, joined forces with TGI Friday’s, Dallas, Texas, to deliver new frozen beef patties in the retail space.

Trugman-Nash, the Chatham, N.J.-based maker of Old Croc cheese, developed bold-flavored cheeses, including Bacon & Jalapeno, Horseradish, Roasted Garlic & Herb and Chipotle & Onion varieties.

My/Mo Mochi Ice Cream, Los Angeles, announced a new triple layer innovation to its line of frozen snacks.

Green Giant Fresh, Salinas, Calif., expanded its fresh vegetable offerings with new Vegetable Meal Bowls.

The Real Good Food Co., Los Angeles, introduced new low-carb cauliflower crust pizza, made from cauliflower, egg and cheese.

Ben & Jerry’s, Burlington, Vt., launched Pecan Resist, a limited-batch ice cream flavor created to celebrate the activists continuing to resist oppression, harmful environmental practices and injustice.