Valsoia SpA, Italy, debuted its plant-based frozen gelato to the U.S. market.

Sargento Foods, Plymouth, Wis., launched new Reserve Series shredded cheese category.

Before the Butcher, Irvine, Calif., is taking its line of plant-based meats from the foodservice channel and into retail.

siggi’s introduced Guava-flavored Icelandic yogurt.

Cargill Meat Solutions, Wichita, Kan., expanded its Castle Wood Reserve, Honeysuckle White and Shady Brook Farms brands with new premium snacks.

Steve's Ice Cream, a Dean Foods Co. brand, Dallas, Texas, enlisted Drew Wicklund, a Seattle, Wash.-based artist, to refresh packaging.

Roth Cheese, Fitchburg, Wis., introduced Roth Chèvre, an earthy, fresh goat cheese.

North Country Smokehouse, Claremont, N.H., collaborated with Harpoon Brewery, Boston, Mass., and Vermont Farmstead Cheese Co., South Woodstock, Vt., to add two new sausage products.

Blue Diamond, Sacramento, Calif., expanded into the non-dairy yogurt alternative category with Almond Breeze Almondmilk Yogurt Alternative.

Wild Grill Foods, Eugene, Ore., introduced an innovative line of healthy, sustainable, nutritious and convenient seafood products.