Sundia Corp., Walnut, Calif., introduced true fruit, fresh produce that is readily available without having to peel or cut.

Ready Pac Foods, Irwindale, Calif., launched limited-edition Roasted Corn and Pulled Pork Bistro Bowl, a new salad that boasts right-off-the-grill flavors.

New York-based Ciao Bella partnered with Diageo, the London-based owner of Baileys brand, to introduce a Baileys Sea Salt Caramel Gelato.

Califia Farms, Los Angeles, unveiled Vanilla and Hazelnut flavors to its Better Half line of premium, plant-based, clear-label creamers.

Marin French Cheese, Petaluma, Calif., introduced Brie Cuisine, a fresh, single-cream soft-ripened cheese developed for foodservice professionals.

Hain Celestial Group, Lake Success, N.Y., added a Maple variety to its The Greek Gods brand Greek-style yogurt.

Florida's Natural Brand, Lake Wale, Fla., introduced a line of all-natural, not-from-concentrate lemonades.

La Terra Fina, Union City, Calif., is expanding its line of dips and spreads to include two new offerings, led by bold flavors like zesty lemon and spicy green chilies.

Elmhurst Milked, Elma, N.Y., debuted a line of vegan nutmilks.

SUPERVALU, Eden Prairie, Minn., expanded its Culinary Circle brand with eight new premium artisan items inspired by today’s food and flavor trends.