The company manufactures snack products to fulfill the needs of people with specified food intolerances and allergies.

The new production facility comes from market demand for RIBUS’ clean label ingredients including Nu-FLOW and other excipients.

With a CAGR of 12.07%, Bonafide Research estimates this market will be valued at more than $361 billion by 2027.

Vegan Lemon Curd is an option for those practicing keto and vegan lifestyles and individuals who must monitor their sugar intake.

The Birthday Cake Ice Cream is plant-based and includes vegan cake pieces and rainbow sprinkles, in addition to a blend that uses the lupin bean.

Its allergen-free ice cream flavors include butter pecan, chocolate, coffee chip and vanilla.

The new dark chocolate-dipped oat bar line comes in three flavors.

Several of the new systems are powered by EverPro, a barley protein that dissolves almost instantly into beverages.

The company’s new dip has a simple ingredients list and is vegan, gluten free and contains zero added sugar.

The pesto product release further extends Filippo Berio's portfolio in the growing plant-based foods market.