Meati Foods, a maker of meat alternatives based on mycelium, launched its first shelf-stable snack products: a line of plant-based jerky, available in original, peppered and sweet chile flavors, is formulated with its patented MushroomRoot, the muscular root structure of fungi, plus oat fiber and chickpea flour.

The product features excess pieces of the protein left over from the production of cutlets and steaks, contributing to Meati’s mission of operating a zero-waste production facility, she added.

PB2 Foods entered the protein bar category with the debut of PB2 Performance Plant Protein Bars.

Joining PB2’s Performance line of plant-based protein powders, the bars are formulated from peanut and almond powder bases and a collection of better-for-you ingredients. The manufacturer developed the products for convenient workout snacks and on-the-go protein.

Plant-based dairy brand Miyoko’s Creamery debuted a line of cheese spreads formulated from cashew milk.

Dr. Praeger’s Sensible Foods developed two new plant-based burger products with a crunchy texture. The Crunchy Cauliflower Veggie Burger and Crunchy Southwestern Sweet Potato Burger are formulated from six vegetables and vegan, gluten-free ingredients.

The vegetable burgers contain 160 calories or less per serving of the 2.5-oz patty, along with 3 grams of protein, no cholesterol and under 7 grams of total fat. Dr. Praeger’s created the crunchy alternatives in response to consumer complaints about texture within the plant-based category.

MOSH, the brain health brand founded by Maria Shriver and her son Patrick Schwarzenegger, added a trio of plant-based protein bars to its lineup in response to consumer requests for vegan options.

The company’s core collection of protein bars features grass-fed whey protein and collagen. The newest offerings are formulated with a blend of soy, pea and pumpkin protein and flavored with fruit. All MOSH bars contain a signature brain fuel blend of flaxseed, lion’s mane mushroom, vitamin B12, vitamin D3 and ashwagandha. A percentage of sales supports Alzheimer’s research.

Mooala expanded its portfolio of organic, plant-based milks and creamers with Mooala Simple. The product line offers clean label, shelf-stable alternative milks. The beverages are made with three ingredients — filtered water, sea salt and organic oats or almonds — and are free from gums, oils and additives.

Tindle Foods launched Tindle Breakfast Sausage, the company’s first product wholly developed and manufactured in North America. Joining the brand’s portfolio of plant-based dairy and chicken products, the sausage is formulated from a soy protein base, coconut oil, potato starch and oat fiber. Each Tindle patty contains 8 grams of protein, 4 grams of fiber and no cholesterol.

Plant-based food startup Plantasia Foods launched its first product, a burger alternative derived from pea protein. The plant-based burger comes in a frozen, pre-cooked format and offers a convenient and sustainable meal option that is ready to serve after one minute of microwaving. Plantasia’s product is made with non-GMO ingredients, free from soy and gluten and contains 22 grams of protein per patty.

Health and wellness company Herbalife Nutrition debuted Herbalife V, a portfolio of plant-based products. The Herbalife V line features certified organic, kosher and non-GMO verified products, including two protein shake offerings and a variety of dietary supplements designed to improve gut and immune health, according to the company.

Wesson, a Richardson International Ltd. brand of plant-based cooking oil, made its first foray into the refrigerated aisle with Wesson Plant Butter.

Available in two varieties, original and with olive oil, the dairy alternative is formulated primarily from canola oil and is free from both cholesterol and preservatives.

MorningStar Farms, a Kellanova brand, added a premium plant-based burger product. The Steakhouse Style Burger features a thick-cut, quarter-pound patty formulated from plant protein, which mimics the beefy flavor and texture of conventional meat, according to the company.

Each patty contains 42% less fat than a cooked ground beef burger and 21 grams of protein. MorningStar’s burger is ready to serve after five minutes of cooking on the stovetop, oven or in the microwave.

Beyond Meat, Inc. expanded its plant-based burger portfolio with the launch of the Beyond Stack Burger.

The frozen product aims to build off the growing smash-burger trend, offering a stackable patty option that is ready to serve in six minutes. Keeping in line with Beyond Meat’s other burger formulations, the patties are non-GMO, made with no added antibiotics or hormones and contain 0 mg of cholesterol per serving, with less saturated fat than traditional beef burgers.

Plant-based dressings and dips maker Mother Raw developed its first line of condiments, which includes a shelf-stable mayonnaise offering. The condiment is targeted toward consumers seeking healthy and versatile plant-based alternatives. Mother Raw’s organic condiments are free from refined sugars, preservatives and common allergens like canola and soy.

 Franklin Farms, a division of Keystone Natural Holdings, added a chickpea tempeh to its product lineup. Based on traditional Indonesia tempeh formulated from fermented cooked soybeans, Franklin’s tempeh instead utilizes chickpea protein to provide an alternative for consumers seeking soy-free products.