Tillamook, Ore.-based Tillamook County Creamery Association, introduced a 14-flavor line of gelatos, ice creams and frozen custards.

Velvet Ice Cream, Utica, Ohio, relaunched the Elephant Ear ice cream flavor to its line, which was first introduced at the Ohio State Fair last year and was brought back by popular demand.

Organic Valley, LaFarge, Wis., introduced organic half and half creamer in two flavors — French vanilla and hazelnut.

Consumers’ preference for natural over processed shows in cheese sales. While natural cheese sales remained positive, processed cheese continues to see declines. Consumers are opting for natural slices, sticks and shredded cheese.

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.

Small-batch ice cream maker Little Baby’s Ice Cream, Philadelphia, Pa., expanded its distribution with a new line of pints in new packaging that is 100% recyclable and contains no plastic.

Prosperity Organic Foods Inc., Boise, Idaho, the maker of Melt organic dairy-free buttery spreads, launched Probiotic Melt at the Fancy Food Show in January.

Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.