Nestlé Drumstick, an Oakland, Calif.-based brand of Nestlé USA, Arlington, Va. said it is unveiling new Crushed It! sundae cones and bars this spring. The offerings feature a unique cookie coating made with a new-to-market proprietary technology.

Magnum Ice Cream introduced three new product varieties, all expertly crafted with velvety ice cream and the brand's signature cracking chocolate shell: Non-Dairy Sea Salt Caramel Bars, Double Pistachio Honey Tubs and Double Almond Brown Butter Tubs.

HEAVEN has one-third fewer calories, 25% less total sugar per serving than regular ice cream, and uses the finest ingredients to craft all the flavor of classic Häagen-Dazs ice cream.

In the contemporary consumer environment, the balance between health and indulgence is increasingly important. A new report from Innova Market Insights highlights the ice cream category’s growing focus on delivering pleasure without guilt.

Dairy foods and beverages are facing challenges that include competition from plant-based dairy wannabes, global trade obstacles and more. But the odds are in dairy’s favor as processors home in on consumers’ evolving wants and needs.

Attendees of the Winter Fancy Food Show in San Francisco will be the first to try seven new 14oz dairy-free flavors and two new dairy-free Sammies. 

In 2016, Nestlé and PAI Partners merged Nestlé’s European ice cream business in 20 countries and PAI-owned R&R to create Froneri, one of the world’s largest ice cream companies.

The brand successfully launched its line of ice cream earlier this year and this is the first of many novelty product line expansions.

Prepared Foods talks inclusions and ice cream trends with Jeni Britton Bauer, founder and chief creative officer of Jeni's Splendid Ice Creams.

The latest innovation expands Van Leeuwen’s vegan ice cream category to offer options for those with cashew allergies, all whilst highlighting the quality, innovative flavor profiles, and decadent taste for which the brand is known.