The competition will identify and celebrate the “next big brand” among frozen and refrigerated foods.

Perry’s new flavors were developed to meet the trend in nostalgia as consumers seek products that remind them of the past and provide comfort, while offering a modern interpretation.

Craig’s Vegan The Tinx Sundae features the brand’s signature creamy cashew-based vanilla ice cream, and is packed with brownies, chocolate swirls, and rainbow sprinkles, just like the Craig’s Restaurant menu staple. 

MingsBings’ new better-for-you meat- and chicken-based Bings maintain Chef Ming Tsai’s philosophy of vegetable-forward eating, with an increased vegetable count to reduce cholesterol, fat,and calories versus traditional frozen handheld options. 

Building upon its success with its current lineup of chef-created plant-based offerings including sushi, onigiri, and poke bowls, Konscious Foods is now introducing three innovative and wow-worthy new products.

With Oscar Mayer NotHotDogs and NotSausages – available in Bratwurst and Italian sausage flavors – The Kraft Heinz Not Company aims to deliver on these needs and consumers’ evolving preference in the plant-based space.

Maintaining the company's commitment to its Irish farming tradition and heritage, Truly Gluten Free oat milk products are made with 100% gluten free premium Irish oats creating the purest, creamiest flavor. 

Flavor Favorites are natural, organic cheeses that are crafted to melt beautifully and complement, not overpower, the dishes they enhance.

The expanded portfolio brings tasty, clean, convenient, comfort food to the frozen food aisle with restaurant-quality ingredients. 

Bubbies’ research found that consumers were cutting Bubbies’ whole Kosher Dill Pickles into chips for use in hamburgers, pasta salads and grilled cheese sandwiches.