Banquet frozen meals experienced a product re-stage, featuring a variety of improvements, including 25% more food, better protein and improved ingredients.

Chicago-based Bel Brands USA expanded its The Laughing Cow brand to include new Creamy Asiago wedges.

Tribe, Boston, Mass., launched its latest limited batch variety—Ranch Hummus.

Chobani LLC, Norwich, N.Y., introduced a range of product extensions and limited-batch seasonal products designed to increase demand for choice and variety among U.S. Greek yogurt fans.

Mikey’s Muffins developed what is said to be the first low-calorie, multi-purpose English muffins that are gluten-, dairy-, soy- and grain-free.

Smithfield Foods, Smithfield, Va., introduced new, premium Signature Ground Pork, made from quality-aged sows and a proprietary “Hot Bone Harvest Technique."

S&F Foods, Inc., Romulus, Mich., introduced its signature line of Gluten-Free Delights now made without ingredients containing artificial colors, flavors or preservatives.

Suja Juice Co., San Diego, Calif., introduced what is said to be the first ever enhanced water made with organic fruits, vegetables and vegan probiotics.

CleverFoodies, Burlington, Vt., is said to pioneer a new category in the dairy aisle with the launch of Scramble, an innovative line of small batch-cooked mix of vegetables, herbs and spices; just add to eggs for scrambles, omelets or frittatas.

High Liner Foods, Portsmouth, N.H., introduced new items to its GUINNESS Distinctive Seafood line, which is produced with real GUINNESS stout and includes beer-battered and flame-seared products.