H. J. Heinz Co., maker of Heinz brand ketchup, debuted Heinz Organic Ketchup in June.

The product, certified as organic according to the U.S. Department of Agriculture standards, is made from vine-ripened tomatoes that are 100% certified organic. Other natural ingredients include organic sugar, spices, and onion powder. The decision to launch organic ketchup was spurred by increasing consumer demand for organic products. The ketchup is available in a 15-ounce, plastic squeeze bottle with a green cap and a green version of Heinz’s classic keystone label.

New World Pasta Co. launched Healthy Harvest whole wheat blend pastas in June. The pastas, a blend of enriched semolina and durum wheat, will be sold under the company’s American Beauty, San Giorgio, Prince, and Creamette brands. New World Pasta, based in Harrisburg, Pa., markets and supplies dry pasta in the U.S. and Canada.

The Rona Barrett Lavender Co. introduced lavender shortbread cookies into its Miss Rona’s Lavender Specialty Foods line in June. The cookies feature lavender herbs and come in sugar-free, chocolate chip, and lemon versions. The company is based in Santa Barbara, Calif.

The USDA’s Agricultural Research Service and Red River Commodities, Inc., a sunflower seed producer based in Fargo, N.D., have developed a new peanut butter alternative made from sunflower seeds. The company unveiled the new product, Sunbutter, at the IFT Annual Meeting & Food Expo in June. Sunbutter contains sunflower seeds as its main ingredient. The American Academy of Allergy, Asthma, and Immunology estimates that 3 million Americans are allergic to peanuts and/or tree nuts, with symptoms ranging from a mild case of hives to severe anaphylactic shock. Because children make up a growing number of those allergic, some schools have opted not to allow peanut butter in their cafeterias. Sunbutter allows school cafeterias to produce a sandwich with jelly that is similar to a peanut butter and jelly sandwich.