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Unilever Ice Cream brands recently launched new innovations from Magnum and Talenti that range from delicious gelato and sorbetto bars and indulgent treats filled with caramel goodness to new dairy-free offerings made with oat milk and cashew butter as well as a whole suite of mouth-watering frozen desserts.

Alec’s Ice Cream is regenerative verified & USDA organic certified ice cream. Ninety-eight percent of Alec’s ice cream base ingredients are certified and verified regenerative organic, the company stated.

By combining traditional cheesemaking methods with modern technology, Daiya is making a plant-based cheese with similar characteristics to dairy-based products, the company claims.

The award criteria was based on both hard and soft data points from the supplier scorecard process, as well as direct feedback from ADM stakeholders.

Agropur’s cheddar, aged one to two years, was named among the top 20 finalists across all classes in this year’s competition.

TCCA earns three awards for first place, one for second place and two for third place. 

Schuman’s flagship brand, Cello, received 2023 US Championship Cheese Contest recognition across the Parmesan, Mascarpone, Asiago, Romano, Semi-Soft, Soft, Hard, and Flavored categories, emerging as a contest star. 

Two scholarships will be awarded to students currently enrolled in college or university or a two-year technical, junior or community college. Three scholarships will be awarded to graduating high school seniors.

CUBIQ's novel fats, including Go!Drop, join Cargill’s existing portfolio of plant-based solutions, spanning plant proteins, texturizers and a full array of traditional fats and oils.

Haaf brings over 30 years of retail foodservice and culinary experience to the trade association. Haaf’s most recent position was vice-president of Foodservice & Starbucks Operations for Abingdon, Va.-based K-VA-T Food Stores Inc.