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Enlightened, a New York-based better-for-you ice cream company, added five dairy-free varieties to its line of frozen dessert bars.

Carlinville, Ill.-based Prairie Farms Dairy introduced Premium Small Batch; ice cream blended in small batches and made with simple ingredients, including milk, cream and sugar.

Blue Diamond, a Sacramento, Calif.-based grower-owned cooperative and almond processor, said it added Almondmilk Horchata to its Almond Breeze line.

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.

The products have an ice cream center, which is covered in cookie dough and dark chocolate, High Road said.

Sargento Foods, Plymouth, Wis., said it launched Sargento Sunrise Balanced Breaks to meet consumer demand for morning snacks that deliver convenience, satiation and balance.

According to new research published by New York-based IBISWorld, the United States is home to more than 1,200 dairy processing businesses. With that many players in the industry, it can be difficult for one company to find ways to stand out.

Ben & Jerry's, Burlington, Vt., released Cookie Dough Chunks: half-pound bags of the dough found in the company’s iconic Cookie Dough ice cream flavors.

The line is available in 14-ounce bottles and features never-before-seen flavors.

The IFT19 conference will have an eye toward where food is headed. The conference, which is hosted by the Institute of Food Technologies (IFT) and will take place from June 2-5, 2019, at the Ernest N. Morial Convention Center in New Orleans, is themed "Feed Your Future."