New products and innovations were center of the plate at the 2019 National Restaurant Show in Chicago. The Show, which this year celebrates its and the National Restaurant Association’s centennial anniversary, kicked off May 18, and ends May 21. Exhibitors offered industry professionals an up-close look at some items that could help drive sales at their restaurant businesses this year and in the future. With an emphasis on the plant-based and allergen-friendly, here are four new things that caught our eye:

The plant-based burger

Beyond Beef, by Beyond Meat, was a big hit with showgoers this year. The plant-based ground beef product looks, cooks, and has the texture of traditional ground beef. A healthful protein substitute, it contains no cholesterol and 25-percent-less saturated fat than traditional meat-based ground beef. Made from peas, brown rice, mung beans, beets, and coconut oil, it is GMO and gluten free.

Fresh-baked gluten-free cookies

The Wild Flour Bakery, founded by a former nurse whose son developed an allergy to wheat protein, this year brought its Bravadough gourmet cookie dough line to the Show floor. The dough, vegan and gluten free, gives operators the opportunity to offer fresh-baked, soft, and chewy cookies to all customers ‑‑ without sacrificing taste or texture. Varieties, available frozen or as a dry mix, include dark chocolate chip, oatmeal cranberry, double chocolate fudge, and peanut butter.

Cold brew coffee paired with citrus

La Colombe Coffee Roasters showed off its newest beverage line, La Colombe Cold Brew Shandy, which pairs the cold brew coffee with lemonade or grapefruit. The Cold Brew Shandy Lemonade is made with lemons sourced from the Mediterranean coast in Sicily. The Grapefruit version consists of light-roasted Colombian organic coffee and natural pink grapefruit juice. The cold brew, produced from a Colombian light roast blend sourced in the Sierra Nevada Mountains, is fair-trade certified and organic.

Liquid olives

Yes, you heard right – olives made from liquid drops. Called Caviaroli Drops, the liquid olives are a ready-to-use snack, side dish, or drink enhancement. Created by Spanish chefs Albert and Ferran Adrià, the brothers popularized them at el Bulli, once one of the world’s most famous restaurants. Manufactured by Wagshal’s Imports, the olives, encased in a light, gelatin shell, are now available for everyone to enjoy.