Consumer interest in clean labels (that is, the use of ingredients perceived to occur naturally in foods) has created a challenge to ice cream formulators.

Though sales are down for the overall milk category, there is still promise thanks to flavored milks and whole milk — both of these segments saw unit-sale increases.

Sonoma Creamery, Sonoma, Calif., launches Cheddar Crisps in four flavor varieties, including bacon Cheddar crisps, Cheddar crisps and Parmesan crisps.

Brooklyn, N.Y.-based Van Leeuwen Artisan Ice Cream added several new flavors to its dairy and vegan ice cream lines

Yasso Inc., Quincy, Mass., added three new flavors to its line of frozen Greek yogurt novelties — cookies n’ cream, chocolate chip and Cinnamon Bun.

Neal Gottlieb, the founder of Three Twins Ice Cream, needed more capacity to keep up with demand for his organic ice cream. His facility in Petaluma, Calif., was maxed out. Adding shifts was not feasible. Gottlieb bid the work to co-packers but said their quotes were “sky-high” and the quality of the test runs was a “disaster.”

Three Twins Ice Cream has grown into the leading brand of organic ice cream in just 10 years. In the course of a decade, its gone from a scoop shop to owning manufacturing facilities in California and Wisconsin. A Three Twins cause-marketing program has conserved 8,000 acres of rain forest in South America. Through another program, the company donates 1% of its sales to environmental groups.

Last year was an exciting year for the milk industry. We saw more product innovation, sustained growth of chocolate milk and whole milk sales, and resumed growth of organic milk.