My/Mo Mochi Ice Cream, Los Angeles, added Salted Caramel to its portfolio of mochi ice cream.

Prairie Farms, Edwardsville, Ill., welcomed spring with new MOOOO-licious milk flavors.

Coolhaus, Culver City, Calif., introduced new pint flavors and Sammies varieties to its lineup of premium ice cream products.

Butterball Foodservice, Garner, N.C., introduced Premium Turkey Thigh Bacon, made with premium thigh meat.

Arctic Zero, San Diego, Calif., introduced Arctic Zero Light Ice Cream, made with real milk and cream and sweetened with cane sugar, yet only delivering 280-360 calories a pint.

DanoneWave, White Plains, N.Y., announced the return of its Dannon Kosher for Passover yogurt.

McConnell’s Fine Ice Creams, Santa Barbara, Calif., developed a line of dairy-free frozen desserts, made from a proprietary blend (McConnell’s P3) of 100% micronized pea protein.

Udi's Gluten Free Foods introduced new gluten-free sliced bread, available in Multigrain and White.

Luna & Larry’s, Eugene, Ore., expanded its Coconut Bliss line to include new Raspberry Acai in Chocolate and Vanilla Island in Chocolate frozen dessert bars.

Nasoya, Ayer, Mass., unveiled Toss'ables, tofu that’s pre-cubed, pre-marinated and already baked, thus eliminating any prep time.