Sweet Nothings expanded its line of nut butter bites in collaboration with RIND Snacks, a maker of skin-on dried fruit snacks.

The limited-time co-branded offering features organic ingredients, including dates, peanut butter, oats and flax, plus dried strawberries and pears, and represents the brands’ shared values “around functional nutrition and sustainable snacking,” said Matt Weiss, founder and chief executive officer of RIND Snacks, which tackles food waste by eliminating edible peels from reaching landfills.

Sprouted snack nuts and mixes brand Daily Crunch debuted a dill pickle-favored medley of sprouted almonds and pepitas, using pickle ends sourced from fermented foods maker Cleveland Kitchen.

Maker of seasoned peanuts and snack mixes designed to pair with wine, beer and cocktails Sippin Snax Gourmet Bar Snacks partnered with Boston Beer Co. to debut Samuel Adams Boston Lager Craft Peanuts. The peanuts are roasted with a “malty and salty” flavor, designed to bring out the flavor of Boston lagers, according to the company.

The product was developed as part of the Samuel Adams Brewing the American Dream program, which was created in 2008 by Boston Beer Co. founder Jim Koch to support food and beverage entrepreneurs.

“We are excited to partner with Samuel Adams Brewing the American Dream to launch our newest product, Samuel Adams Boston Lager Craft Peanuts,” said Melissa Wallace, founder and chief executive officer of Sippin Snax Gourmet Bar Snacks, when the partnership was announced. “We understand the significance of innovative and enticing offerings in the ever-evolving food and beverage landscape. Sam Adams Boston Lager Craft Peanuts combine the rich, distinctive flavor of Samuel Adams Boston Lager with the premium quality and artisanal craftsmanship of Sippin Snax Gourmet Bar Snacks. The result is a truly unique and delicious snack that perfectly complements the drinking experience.”

Mooski launched its line of chilled oat bars inspired by muesli, marketed as a “fresh granola bar.” The bars are coated in dark chocolate and formulated with organic oats, nut butter, almond flour, coconut oil and organic agave. Flavors include peanut butter banana, cookie dough and chocolate peanut crunch.

South 40 Snacks is looking to stand out in the protein bar category with a crunchy nut-based option that debuted in Kroger stores nationwide this summer.

The bars are formulated with four ingredients, including whole almonds, cashews, hazelnuts, peanuts or pistachios with honey and other binding sweeteners. The mixed nut bar combines almonds, peanuts, sesame seeds and hazelnuts.

Through founder and chief executive officer Sydney Webb’s health journey through Crohn’s disease and colon cancer, gut-friendly cookie brand Toto was created. The cookie ingredients, which promote immunity and gut health, feature adaptogens like turkey tail and reishi, as well as coconut sugar.

The cookies are available in double chocolate chip, peanut butter chocolate chip, birthday cake and sea salt chocolate chip varieties.

New York startup Oddball launched its take on 126-year-old brand Jell-O. Oddball’s line features plant-based jelly snacks formulated with a full serving of fruit and no preservatives, sugar or gelatin. The flavors include grapefruit, berry and mango coconut.

Sophia Cheng, founder and chief executive officer, partnered with a Michelin-starred chef to develop the products, which are rolling out to specialty grocers in New York this year.

Plant-based marshmallow creme maker Funky Mello introduced  a sweet-and-salty snack pack inspired by “old-school dunking snacks.”

The Funky Mello Dippsterz pairs FitJoy’s gluten-free pretzel sticks with vanilla-flavored fluff formulated with aquafaba, the starchy brine of cooked or canned chickpeas. The product is free from the top eight allergens, according to the company. A portion of sales will support organizations tackling youth food insecurity.

San Diego startup Brutal Foods uses chocho, a regenerative and nutritious crop, as the main ingredient in its crispy snacks. Brutal Foods’ puff snacks are formulated with ingredients including rice flour, avocado oil, cassava starch and seasonings. The churro-inspired puffs are sweetened with allulose and stevia extract. Cheeky Cheeze is a vegan take on white cheddar flavor, and Créme de la Sour features the brand’s spin on sour cream.

Candy brand Better Sour has turned to global flavors for its gummy line. The startup was founded by Bella Hughes and Semira Nikou, the daughters of Iranian immigrants and childhood friends from Honolulu. Better Sour represents the cultural influences and tart tastes of the pair’s heritage and upbringing in the Hawaiian Islands. The gummy candy initially will be available in two blends: a Middle East-inspired stone fruit mix features pomegranate, apricot and plum; and an Asia-Pacific themed offering includes guava, calamansi and ume. The gummies are plant-based and free from artificial colors and flavors, with 3 grams of sugar and 60 calories per serving.