Graeter’s Ice Cream, Cincinnati, and food technology company Perfect Day, Berkeley, Calif., said they teamed up to launch Perfect Indulgence — Graeter’s first-ever line of vegan frozen desserts using Perfect Day’s innovative animal-free ‘dairy’ protein.

When the pandemic hit back in March, many consumers started loading up their pantries. That practice has benefitted a number of retail food and nonfood segments.

Albertsons Companies, Boise, Idaho, said it added 13 ice cream aisle items to its private label lineup, with something for every palate and occasion.

Arctic Zero, San Diego, said it introduced two new nondairy frozen dessert flavors: Classic Vanilla and Pistachio.

Ben & Jerry's, Burlington, Vt., added more nondairy flavors to its lineup.

Revelé, Huntington Beach, Calif., released a line of chocolate-covered vegan frozen "yogurt" bars sweetened with allulose.

Alden’s Organic, Eugene, Ore. introduced the Alden’s Organic line of nondairy frozen desserts.

Two vegan options debut on Baskin-Robbins menus nationwide in August.

The non-GMO whipped topping is sold in a 10-ounce reusable recyclable container.

There is a growing mandate from health authorities to reduce consumption of sugars (i.e., mono- and di-saccharides). For example, the current Dietary Guidelines for Americans call for significant reduction in calories from “added sugars.” Excluding lactose (which could eventually be included), current frozen desserts can contribute up to 22 grams of added sugars per serving, representing approximately 80% of total calories. The numbers will surge as serving sizes are increased to reflect the amounts typically consumed by Americans.