Austin, Texas-based Rhythm Superfoods debuted two new snacks, including seasoned shishito peppers and original veggie sticks.

The seasoned shishito peppers are flavored with garlic, onion and salt, then crisped at a low temperature. The crispy snack is a good source of fiber and is also non-GMO, gluten-free, vegan and kosher.

Rhythm Superfoods also launched original veggie sticks, made from a sweet-and-savory medley of whole snap peas, sweet potato sticks, and jicama sticks. The veggie sticks feature fiber and vitamin A and are also non-GMO, gluten-free, vegan and kosher.

Both snacks will be available at Whole Foods Market locations nationwide starting in July.

“Our mission is to develop delicious plant-based snacks that encourage people to try vegetables and fruits in new ways that are easy to take on the go,” said Scott Jensen, co-founder and chief executive officer at Rhythm Superfoods. “We are thrilled to be showing our incredibly tasty vegetable line at Summer Fancy Food Show.”

Zoup! is expanding its line of shelf-stable soups with a variety of new flavors. The flavors joining the portfolio include chicken potpie, chicken noodle, portabella mushroom bisque, and black bean chili.

Tochi Snacks launched its gourmet popcorn line, which features four Asian-inspired flavors: salted egg, black sesame, black milk tea and ube. The popcorn is formulated with non-GMO ingredients, coconut oil, and organic cane sugar.

“We love popcorn for its versatility and as a timeless snack,” said Dina Shi, co-founder and chief executive officer of Tochi Snacks. “It's the perfect blank canvas to deliver these amazing flavors we grew up eating.”

Verve Culture introduced Villa Real Mexican hot chocolate from Oaxaca, Mexico. The hot chocolate blend features a blend of cocoa, fragrant spices and nuts.

Plantain chip brand Barnana introduced its first Upcycled Certified product: organic plantain scoops, which are formulated with the peel. The plantain chips are made with three ingredients: green plantains, coconut oil and Himalayan pink salt. Because the plantain chips are formulated with the peel, they have 4 grams of fiber per serving.   

“Our newest innovation was inspired by our effort to reduce food waste in every way we can,” said Caue Suplicy, founder of Barnana PBC.  “We have a 10-year track record of upcycling bananas and plantains, but the success of our organic plantain chip line created a paradox: as sales grew, we were saving more plantains from becoming food waste, but also generating a growing amount of peel byproduct. Our determination to solve the 'peel problem' led to experiments in my kitchen to test plantains cooked with the peel on, and ultimately to the launch of Organic Plantain Scoops as Barnana's most sustainable product yet.”

Dessert company Taste It Presents launched its line of Bonta Divina premium mason jar desserts, which won the 2023 Food & Beverage Innovator award, given by the National Restaurant Association, and won a Gold SOFI Award, given by the Specialty Food Association, for the cappuccino flavor. The dessert line is made in Italy through a partnership with sister companies Emmi Dessert and Pasticceria Quadrifoglio.

The line includes six mason jar desserts: tiramisu, wild berries and cream, death by chocolate, cappuccino, lemon tart and triple chocolate mousse. Each jar features a combination of flavors, multiple layers, and textures.

Arya, maker of homestyle Indian foods, introduced a line of vegan rotis, a skillet-fired flatbread traditional in South Asian cuisines. The rotis are available in spinach, whole wheat, multigrain, phulka and methi varieties. Arya also received a 2023 Sofi New Product Award from the Specialty Food Association for its Methi roti, which is infused with turmeric and fenugreek leaf.

Mantis BBQ introduced a sweet heat barbecue dust at the show, which works both as an ingredient for barbecue, or a topping for any dish, according to the company. It joins Mantis BBQ’s existing line of three sauces, a glaze and an original dust.

The sweet heat barbecue dust starts with a sweet flavor, then finishes with spicy kick. It may be used as a rub, a seasoning, in dips, on chips or popcorn, and as a rim seasoning for drinks.  

Verve Culture launched several kits for at-home cooking, including Italian pizza, pasta and gluten-free flour.

The pizza crust kits are available in original and gluten-free varieties and may be made by either adding water or water and oil. The flour for the gluten-free pizza kit features a blend of rice and chickpea flours. The pasta flour kit may be made at home by just adding eggs.

Curry Love, Inc. debuted its newest products, including biodynamic green Thai and red Thai curry sauces, and a biodynamic coconut cream. The ingredients in the curry sauces and coconut cream are grown using biodynamic farming techniques, according to the company.

AnnaMaria’s & Altro Food introduced bagna rossa, an Italian tomato dip, to the salsa category. The bagna rossa is available in three varieties: basil, olive and spicy.  

“Piemonte has a tradition of dips that we usually use with meats and fish, Bagna is the Piemontese dialect for dip,” said Dominique Debroux, founder of AnnaMaria’s Foods, who is an immigrant from Piemonte, in the northwest of Italy. “In my time in the United States, I have fallen in love with chips and dips, it’s my favorite way of snacking. But when it comes to salsas, I missed the basil, garlic, olive oil and balsamic flavors from my youth. So, I made Bagna Rossa (red dip). It has a short cook to retain the fresh feeling of a bruschetta yet long enough to marry all the rich flavors together. It’s a salsa, but different.”