Tiller & Hatch is a new line of frozen meals debuting nationwide at Walmart and through tillerandhatch.com. What makes this line unique, other than the fact that it is backed by celebrity superstar Jennifer Lopez and Major League Baseball great Alex Rodriguez, is that the products are specifically made for use in electric pressure cookers. Consumers simply place the contents of a sauce bag and meat/pasta/veggie bag into their pressure cooker along with water and pressure cook for ~10 minutes.  The eight-product line includes flavors such as: Farfalle with Marsala sauce and Chicken; Southwestern-style minestrone soup, Italian style stew, and Farfalle pasta with marinara and ground turkey.
Williams-Sonoma recently introduced a line of Instant Pot Starter Sauces for use in the now ubiquitous appliance. Consumers simply add meat and veggies to their Instant Pot along with the jarred sauce and cook as directed. Flavors include Carnitas, Bolognese, and Texas Chili. Williams-Sonoma has a whole line of products in cooperation with Instant Pot, including Mac and Cheese, Tortilla Soup Starter, Instant Pot Thanksgiving Kit, and desserts—such as Instant Pot Cheesecake.
The Little Potato Company, out of Alberta, Canada, has introduced a line of pre-cooked, quick heat-and-eat potato sides. The Creamer potato products are sous vide, slow cooked with spices and herbs and come ready to warm and serve. Flavors include Onion and Garlic, Sea Salt and Black Pepper, Paprika and Bell Pepper, and Sweet Bell and Onion.
Tyson has introduced Air Fried Perfectly Crispy Chicken to the freezer case. The product is advertised as containing 75% less fat than traditionally fried chicken. The line as three varieties: Chicken Breast Nuggets, Chicken Breast Fillets, and Chicken Breast Strips.
So What? The introduction of new kitchen gadgets has long been the inspiration behind new food products. When home refrigerators became prevalent, Jell-O and instant pudding were marketed as modern, time-saving desserts. Similarly, when the microwave became the ‘must have’ gadget, hundreds of products were introduced (although few survived, microwave popcorn the exception). I’m sure the longevity of these products has a lot to do with product quality (i.e. there’s always room for Jell-O, but microwave burgers are an abomination) but also consumer perception of the appliance and its lasting-power in the home. Refrigerators became accepted and trusted centers of our kitchens, whereas microwaves have been slowly dying due to the inconsistency of their output and consumers’ lingering doubts about their safety and impact on food.
However, what I find more interesting than developing products for new kitchen appliances is understanding how new kitchen appliances can change the language of how we market food.
If we’ve learned anything from the natural and organic food revolution it is that its consumers want food that is less ‘processed.’ While at first this seems like a simple concept, after a few conversations with consumers you realize that ‘processed’ is a vague and confusing term. Technically, anything that isn’t raw and whole is processed. Shelling nuts is a ‘processing,’ chopping a vegetable is ‘processing.’ Where is the line between an acceptable ‘process’ and ‘processed’ food? Often, what you’ll find, is that that line is drawn by consumers’ familiarity with a technology. For example, fruit juice is technically a ‘processed food,’ but few consumers would see it that way because they’ve juiced something at home. Homogenization of juice, on the other hand, would be perceived as ‘processed’ because the language and the technology is unfamiliar to consumers. 
I tell you all of this because I believe that what constitutes ‘familiar technology’ to consumers is changing, and that may help in marketing products more effectively.  If you’d asked consumers 5 years ago their thoughts about pressure cookers, most people would have said ‘dangerous,’ ‘antiqued’ or ‘overcooked.’ However, today Instant Pot has changed people’s opinion on the technology, with organic and natural enthusiasts some of the appliance’s strongest advocates.  So, why is canned soup and canned vegetables, which utilize the same technology, still so vilified by the same consumers? Why aren’t these companies capitalizing on consumers new perceptions to re-introduce canned food in a less ‘processed’ way? Why isn’t someone advertising soup, beans or vegetables as ‘made in giant Instant Pots’ or ‘now using Instant Pot technology?’ 
Tyson’s move to add ‘air frying’ terminology to their products is a good move.  ‘Air Frying’ is just good marketing for ‘convection baking,’ a technology that is widely used in the food industry for meats, baked goods and even snacks (I wonder if Tyson even had to install new equipment?).  Why haven’t we seen Frito-Lay ‘air fried’ (versus ‘Baked’) potato chips yet? That’s a line extension begging to be launched. ‘Sous vide,’ while less well known to the general public, is starting to gain hold. Little Potato Company's move is in the right direct, if slightly premature outside of foodie circles. 
I suspect that there might be additional life to heritage, industrial food processing techniques if we can communicate them to consumers in more modern ways.