Litehouse Foods, Sandpoint, Idaho, launched a new line of hand-crafted cheeses into the retail deli. The program includes artisan blue cheese, gorgonzola and feta, available in wedges, wheels, crumbles and a center cut of the blue cheese.

Saffron Road, Stamford, Conn., rolled out new phyllo hors d’oeuvres for the freezer section.

Straus Family Creamery, Petaluma, Calif., introduces organic Greek yogurt, what is said to be the only non-GMO-verified, certified-organic, kosher and gluten-free Greek yogurt on the market.

Sara Lee Foodservice, a division of The Hillshire Brands Co., Downers Grove, Ill., released six new sausage varieties in honor of Oktoberfest.

Flowers Foods, Thomasville, Ga., launched Oatmeal Toasters, which is like a bagel, but also like an English muffin.

YoCrunch, Naugatuck, Conn., launched YoCrunch Breakfast Blends, a combination of non-fat vanilla yogurt with Fruity PEBBLES or Greek yogurt with Honey Bunches of Oats, produced by Post Foods, LLC, St. Louis.

John Morrell Food Group, Lisle, Ill., introduced new lower sodium smoked sausage.

Yoplait goes back to the basics with Simplait, made from a blend of cultured pasteurized grade-A milk, fruit, sugar, corn starch, natural flavor and a vegetable or fruit juice extract.

Dubliner, the flagship product of the Kerrygold brand of cheese, now comes in a reduced-fat version.

Applegate, Bridgewater, N.J., is giving the fair-favorite corn dog a fall makeover.