Sara Lee Foodservice, Downers Grove, Ill., says it developed Bistro Collection Individual Desserts.

Reser’s Fine Foods Inc., Beaverton, Ore., has taken a few of its most popular refrigerated side dishes and portioned them for one- to two-person households.

Pizza for breakfast no longer means a cold slice left over from the night before. Palermo Villa Inc., Milwaukee, this month introduced Palermo’s Breakfast Pizza, a 12-inch rising-crust pizza with creamy cheddar cheese sauce, scrambled eggs, bacon and Italian sausage.

Combining berry flavor, smooth texture and probiotics, the newest member to Yoplait USA’s Yo-Plus yogurt line is a blend of blueberries and acai berries. 

It’s an all-natural offering with homestyle appeal and a new entrée form. The Kashi Co., La Jolla, Calif., introduced Kashi Bakes, two new vegan-friendly frozen entrees: All-Natural Tuscan Veggie and All-Natural Mayan Harvest.

Foodservice menu favorites migrating to the retail shelf? That’s nothing new. But how about a hit convenience store item making its way to retail?

A touch of honey and olive oil are added to the crusts of new frozen pizzas from Red Fork Natural Foods. This is just one of the gourmet features that make the all-natural, old-world oven-baked pizzas unique, the Chicago-based company says.

It’s common knowledge that frozen yogurt is lower in fat than ice cream, but Pierre Ice Cream Co.’s new Yovation frozen yogurt takes things a step further.

Just in time for Super Bowl parties, Fresherized Foods is expanding beyond its line of preservative-free, high pressure processed (HPP) guacamole. 

Talk about a new product’s “up side.” This February finds Simplot Food Group, Boise, Idaho, introducing three new side dishes with equal appeal to both consumers and foodservice customers.