La Colombe introduced four 42-oz multi-serve cold-brew beverages. The cold brews feature the roaster’s single-origin Brazilian cold-brew coffee and are available in four flavors, including little bit sweet, mocha, caramel and vanilla oat milk. The beverages will be available at retail in the fall/winter of 2023 or 2024 and will join La Colombe’s three existing multi-serve cold brews.

“While this is the first time La Colombe is creating dairy and oat milk multi-serves, we have been perfecting our cold-brew blends and flavors in our cafes for decades,” said Kathryn O’Connor, chief marketing officer of La Colombe. “As shoppers continue to evolve the way they enjoy cold brew at home, we’re excited to bring our coffee forward, cafe-quality cold-brew blends to more people across the country.”

Alter Eco debuted new flavors of its truffle thins and a new offering: the blackout bar. The truffle thins are available in crème brûlée, raspberry crème and orange crème varieties. The blackout bars feature 85% cacao and are available in almond and orange varieties. 

Sweet potato chip company Jackson’s added a new flavor of its kettle-cooked avocado oil chips, farmhouse ranch. The chips are vegan, gluten-free and kosher. The company also added a re-formulated version of its spicy tomatillo chips under the flavor name spicy salsa verde.

My/Mochi is expanding its portfolio into new categories in 2023. The mochi company debuted cereal-and-milk mochi ice cream, which features a graham cereal-flavored ice cream wrapped in mochi dough. My/Mochi launched a line of smoothie-flavored mochi, which features fruit puree wrapped in rice mochi dough. Four flavors also will be added to the company’s ice cream portfolio including ube, strawberry with boba, coffee and passion fruit.

Plant-based company Nasoya launched an addition to its Plantspired meal solution line. The company’s plant-based steak now will be available in a gochujang flavor. Nasyoa’s ‘Toss’ables,’ which are bite-size tofu cubes, are now available in a Korean-inspired sweet chili flavor.  

“With a rich Korean heritage and deep legacy in the plant-based space, Nasoya is thrilled to expand our Plantspired offerings, bringing more Asian-inspired flavors and nutritious plant-based products to consumers across the country,” said Ellen Kim, director of brand strategy and marketing communications at Pulmuone, parent company of Nasoya. “The addition of Gochujang steak and Korean-inspired sweet chili Toss'ables builds on our mission to make eating plant-based foods accessible and convenient, while meeting consumers growing desire to enjoy unique and global flavors at home.”

Baked foods company The Cloud Bread Co. introduced a bread alternative under the brand name Cloudies. The bread is formulated with four ingredients: eggs, cream cheese, baking soda and baking powder, and comes in garlic herb, original and cheddar varieties. The company’s original variety is free from gluten, grain, sugar, carbohydrates and added preservatives, according to the company.

“Healthy meets deliciousness with Cloudies, a melt-in-your-mouth bread alternative ideal for health-conscious individuals,” said Bruce Kratt, founder and president of The Cloud Bread Co. “From the nutritionist providing meal plans to the early birds looking for a grab-and-go option, Cloudies are convenient and versatile.”

Planet Based Foods, known for producing plant-based meat formulated using hemp, expanded into the dessert category with the launch of a hemp-based vegan ice cream. The allergen-free ice cream is available in four flavors including butter pecan, chocolate, coffee chip and vanilla.

“With a sumptuous mouthfeel and creamy flavor, Planet Based Foods' new organic vegan ice creams are a mouthwatering option for those with a dairy-free lifestyle, and for traditional ice cream lovers who want a conscious luxury that's as good for the planet as it is for their taste buds,” said Robert Davis, chief innovation officer at Planet Based Foods. 

Roar Organic debuted a strawberry lemonade flavor to its Complete Hydration line, which features a blend of vitamins, antioxidants and electrolytes. The company also launched Roar Plus, a vitamin and electrolyte drink mix intended for hydrating on-the-go, according to the company. The drink mix is available in strawberry watermelon and berry lemonade flavors.

Lifeway Foods, Inc. expanded its kefir line with new flavors including guava, strawberry banana, black cherry, as well as seasonal flavors like rainbow cake and campfire s’mores.

Unbound Snacks debuted five flavors of snackable walnuts: chili lime, butter toffee, cinnamon, sea salt and pepper and original.

“Unbound Snacks is ready to show the most food-forward minds and tastebuds that flavorful, roasted walnuts are where it’s at,” said Anjali Bhatti, president of Unbound Snacks. “Living life unbound is about saying yes to healthy choices, joyful moments, and sensational taste — and our delicious California walnuts deliver all three.”

Mānuka honey company Comvita released Kids Yummy Honey, a honey formulated for children, featuring MGO 50+ multifloral mānuka honey. The children’s honey features a blend of New Zealand wildflower honeys, which give the product a “gentle taste,” according to the company.

“We're broadening our consumer base with the introduction of Comvita Kids Yummy Honey, appealing to our youngest Mānuka enthusiasts and providing a delicious way for children to enjoy all the benefits of this natural superfood,” said Corey Blick, senior vice president of Comvita North America. 

Plant-based Wicked Kitchen added a variety of new products, from an ice cream pint to heat-and-serve meals. The company now has a birthday cake-flavored ice cream, which featured vegan cake pieces and rainbow sprinkles and is formulated with lupin beans. The company also expanded its heat-and-serve line with three stews, including Tuscan-style white bean stew, French-inspired Bourguignon and sweet potato and three bean chili. The last plant-based product introduced at the show were three flavors of mac and cheese: nacho, barbecue and smoky bac-no, which features a vegan bacon.

Core Foods showcased oat bars with adaptogens and chocolate truffles at the show. The company’s new Oat Bars + Adaptogens line features three bars, in dark chocolate walnut, salted caramel cashew and hazelnut mocha chip flavors, that are formulated with a blend of 200 mg of Reishi mushrooms and 200 mg of lion’s mane mushrooms for stress relief, according to the company. Core’s chocolate truffles line are formulated with sugar-free dark chocolate and other functional ingredients. They are available in dark chocolate and sprinkles, peanut butter and chocolate and matcha coconut chocolate flavors.

Nature’s Bakery added brownie bars to its line of soft-baked snacks. The brownie bars are formulated with ingredients like cocoa and dates, and are free from dairy, peanuts and tree nuts.

“Consumers are increasingly seeking snacks that don’t compromise on taste and deliver the comfort-fuel Nature's Bakery is known for,” said Vilma Livas, chief marketing officer at Nature’s Bakery. “Developing a delicious, plant-based brownie that’s soft baked and made with dairy-free and nut-free ingredients is a win-win that we’re thrilled to share with our consumers.”

Good Good is expanding its no-sugar jams, jellies and spreads like with a vegan lemon curd, which features 77% fewer calories than other options, according to the company.