What used to be associated with granola-crunching hippies and co-ops has long since become mainstream: Consumers can now find organic food everywhere, from their local farmer's market to Walmart.
Julie's Organic, Eugene, Ore., introduced two ice cream bars, mint chip and mixed berry chip, and expanded its ice cream sandwich line with a fudge swirl 100-calorie square.
Alden’s Organic, Eugene, Ore., introduced five organic frozen novelties to its line: orange cream bars, double fudge bars and three ice cream sandwiches.
Three Twins Ice Cream, Petaluma, Calif., added two new frozen novelties. The lemon ice cream wafer sandwich contains 180 calories, 7 grams of fat, 16 grams of sugar and 3 grams of protein per 4-ounce bar.
Petaluma, Calif.-based Straus Family Creamery, introduced two new organic ice cream flavors — lemon gingersnap (lemon ice cream, blended with gluten-free cookies) and strawberry.
Crystal Creamery of Modesto, Calif., is the No. 1 milk brand in Sacramento. It aims to make its Humboldt brand a national player in organic ice cream. For CEO Frank Otis, managing two brands can be ‘tricky.’
Modesto-based Foster Farms Dairy, founded in 1941, knows a thing or two about names and brands. In 2007, it acquired Crystal Creamery of Sacramento, which traces its roots to 1901. Two years later, Foster acquired Fortuna-based Humboldt Creamery, which dates to the 1920s.