Compared to many other ice cream processors, Wallingford, Conn.-based Praline’s Inc. runs a rather small operation. The 34-year-old company got its start with a single Praline’s ice cream store in Wallingford; it later sold that shop through a franchise agreement to exit retail and enter the ice cream-making business full time.

The Wisconsin Cheese Makers Association (WCMA) announced the creation of three new awards to recognize leaders who have contributed to the growth and advancement of the World and U.S. Championship Cheese Contests.

Several fun and fruity flavors of ice cream, either newly introduced or yet to be released, captured the attention of judges at the International Dairy Foods Association's (IDFA) annual Innovative Ice Cream Flavor Competition.

The new flavors include chocolate chip, Kentucky praline pecan, strawberry cheesecake and Campfire S'mores.

The gelato is made with natural sweeteners monk fruit and erythritol (sugar alcohol)

The hippo-inspired flavor features a toffee ice cream base, salted and roasted peanuts and milk chocolate caramel truffles.

Over the past decade, the dairy industry has experienced a boom in the production of Greek-style yogurt (GSY). While in 2004 GSY accounted for less than 2% of all yogurt types produced domestically, by 2015 this number skyrocketed to almost 40%.