Ice Cream/Novelties

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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 state-of-the-art facility will help the company meet growing demand for its mochi ice cream.

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

Voting will determine which exclusive malt and sundae flavor will be served in the Dairy Building during the fair.

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

‘The Creamery’ will replace the existing cheese store on the site of the cooperative’s Beaver plant.

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

This year marks the 40th anniversary of the annual event.

Ice cream formulation and processing have historically complied with the provisions of the U.S Standards of Identity (SOI) for Frozen Desserts with regard to composition, weight and, specifically, allowable ingredients.