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EXBERRY® Shade Lime Green provides a vibrant yellowish green, while Shade Jade Green offers a vivid bluish green. They are halal, kosher and vegan-friendly and can be used in a wide variety of applications, including gummies, jellies and hard- and soft-panned confectionery as well as dairy products including yogurt and ice cream.

Alden’s Organic launched a collection of ice cream bars inspired by classic beverages: Strawberry Lemonade, Root Beer Float and Horchata. The novelties were inspired by summer nostalgia.

The new yogurt is blended with fresh milk sourced from family-owned farms and includes a nutritious punch to help people start the day strong with breakfast or to enjoy as an afternoon snack.

To create Chobani® Zero Sugar*, Chobani starts with a milk that's been filtered to reduce naturally occurring sugar. From there, Chobani uses natural fermentation methods that allow yogurt cultures to consume the remaining sugar. Chobani then adds natural, non-GMO sweeteners with tastes like monk fruit and allulose.

The Tent Partnership for Refugees, a nonprofit organization that mobilizes the business community to support refugees, launched UNSTUCK™, an initiative to create job opportunities for people fleeing their homes as a result of violence, war, and persecution. UNSTUCK will do this by partnering with leading brands to make sought-after products with ingredients sourced from suppliers employing refugees. 

Over the past decade, the cheese industry has exploded, with small-batch artisanal cheesemakers popping up in every state and the large cheesemakers increasing the sophistication of their offerings to compete. As specialty cheeses become more popular, their manufacturing processes become more streamlined, mechanized, and efficient.

Sargento Foods launched Sargento® Creamery Sliced and Shredded Cheeses, a line of real, natural cheeses that deliver melting character thanks to the addition of real cream.

The past year has been a rollercoaster ride for the cheese category. While the COVID-19 pandemic drastically reduced demand for cheese in foodservice, the category’s growth at retail was extensive, notes Kelly Slentz, associate brand manager, cheese for La Farge, Wis.-based Organic Valley.