AdvancePierre Foods, Cincinnati, expanded its Pierre Signatures line with nine deli-style sandwiches.

Church Brothers Farms, Salinas, Calif., developed a new value-added broccoli stem product with the goal of reducing food waste and increasing grower yields.

Sheila Moore’s Gourmet Recipe, Glenview, Ill., introduced new beet waffles made with a unique recipe of healthy ingredients, including farm-fresh beets grown in Canada, ginger, canola oil and whole wheat flour.

Vermont Smoke & Cure, Hinesburg, Vt., added a new line of craft pork sausages to its line of meats and meat snacks.

Blount Fine Foods, Fall River, Mass., launched a line of branded premium organic soups under the new Blount Organic label.

Crystal Farms, Lake Mill, Wis., announced a new line of shredded cheeses that will help make cooking authentic Hispanic dishes more approachable for consumers.

Sargento Foods, Plymouth, Wis., released Sweet Balanced Breaks Snacks, which combine creamy, natural cheese with dried fruits and dark chocolate.

Fresh Express, Orlando, Fla., launched new organic salad kits, including 100% USDA organic fruits, vegetables, nuts, seeds, croutons and hand-crafted organic salad dressings.

Sabra Dipping Co., Chesterfield County, Va., added a little heat to the fall season by introducing a new limited-edition variety to its hummus product portfolio.