Sparkling water company Aura Bora added a raspberry vanilla flavor to its portfolio. Inspired by summer, Aura Bora flavored its newest water with raspberries and vanilla beans.

Chobani debuted a line of zero-sugar drinks, an extension of its zero-sugar portfolio, which has previously only included Greek yogurt cups. The zero-sugar drinks come in 7-oz single-serve bottles, and are available in mixed berry, peaches and cream, strawberry cheesecake and milk and cookies flavors.

Tropicana added a line of zero-sugar juice, which features no artificial sweetener ingredients.

Banza added a bucatini pasta shape to its chickpea-based portfolio, making it the 17th shape to join the company’s pasta line.

“Our mission is to inspire people to eat more chickpeas and other beans, for their impact on human health and the environment,” said Brian Rudolph, chief executive officer and co-founder, Banza. “When the great bucatini shortage hit, we knew we had to make this elusive shape from chickpeas. Turns out bucatini is a challenging shape to produce, but gratefully we pulled it off. We couldn’t be more excited to bring bucatini to the Banza community.”

Ocean Spray launched a new line, Snack Medley, which features a “fruit snack experience of sweet and tangy dried cranberries paired with other premium fruits,” according to the company. The Snack Medley line is available in three varieties: cran-blueberry, cran-pineapple, and cran-mango.

The Snack Medley line is the latest expansion into snacking occasions from Ocean Spray, which recently partnered with The Hershey Co. to debut a chocolate-dipped fruit snack line.

“Our team at Ocean Spray is always looking for ways to bring delicious and nutritious options to families,” said Kelvin Vuong, senior director of brand marketing, USA foods and snacking, at Ocean Spray. “With Snack Medley, we've created a perfect combination of flavors that will satisfy cravings needed for busy days. We are excited to introduce this delightful new snack experience to our customers.”

The Kraft Heinz Co. added a Buffalo-style dressing to its Kraft Real Mayo brand. As part of the release, Kraft Heinz has added a limited-edition “Buffalo Balm,” an on-the-go balm tube filled with the Buffalo-style dressing, so consumers can add the condiment while they’re out.

Impossible Foods expanded its plant-based beef portfolio with the Impossible Indulgent Burger, which is a “more premium” version of the original patty. According to the company, the new burger recipe is “juicer, meatier and all around more indulgent.”

“Our burger put us on the map and it’s the core of our business,” said Peter McGuinness, president and chief executive officer of Impossible Foods. “But we’ve heard from our fans they’d like something bigger and even juicier, so we of course said yes. Not only do we have our original beef products for versatile everyday cooking, but we launched Beef Lite earlier this year for more nutrition-conscious consumers who want an even leaner alternative to animal beef.”

Mama Kingston and Dave’s Gourmet are partnering to release Mama Kingston’s Everything Everyday Sauce, which features a blend of sweet and tangy tropical flavors, Caribbean spiced and a touch of smokiness.

The sauce was created by Chef Janice Turner, known as Mama Kingston, who is renowned for her passion for Jamaican cuisine, according to the company.

“When Janice presented her prized recipe to us, we were instantly captivated by the opportunity to transform it into a commercial-ready product,” said David Neuman, chief executive officer of Dave's Gourmet. “The immense love and dedication she pours into her food is palpable, and we knew we had to partner with her. Through extensive collaboration and development efforts with Janice, we have achieved something truly extraordinary. It’s like capturing lightning in a bottle. I eagerly await the moment when consumers can find this finger-licking sauce on store shelves and online later this year.”

Saffron Road Foods added four offerings to its line of frozen entrees: Moroccan-inspired chicken and potatoes, coconut cauliflower curry, chickpea masala and chicken enchiladas al chipotle.

“We're very excited to introduce Morocco as the latest stop on our culinary Journey to Better, and bring our customers the vibrant, earthy flavors of North Africa,” said Chef John Umlauf, senior vice president of culinary operations. “We’re so proud of these new entrees and their ability to deliver restaurant-quality global meals right from your freezer.”