Dairy Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Dairy Foods logo
  • NEWS
    • DAIRY REGULATIONS
  • PRODUCTS
    • New Products
    • Butter
    • Cheese
    • Cultured Dairy
    • Frozen Desserts
    • Ice Cream/Novelties
    • Milk
    • Non-Dairy Beverages
    • Sales Data
    • Whey, Milk Powder
    • Dairy Alternatives
  • INGREDIENTS
    • Cocoa
    • Colors/Flavors
    • Cultures/Enzymes
    • Fiber
    • Gums, Stabilizers, and Texturants
    • Inclusions
    • Omegas/Lipids
    • Prebiotics
    • Probiotics
    • Sweeteners
    • Other
  • OPERATIONS
    • SUSTAINABILITY
    • Equipment
    • Processing
    • Packaging
    • Food Safety & Sanitation
    • Membrane Technology
  • MEDIA
    • Dairy Foods TV
    • Podcasts
    • Webinars
  • DIRECTORIES
    • Buyers Guide
    • Dairy Plants USA
  • MEMBRANE FORUM
  • MORE
    • Associations
    • Dairy Foods' News & Views Newsletter
    • Blogs
    • Case Studies
    • Classifieds
    • Custom Content & Marketing Services
    • Dairy Foods Store
    • Market Research
    • Supplier Spotlights
    • Tradeshows and Events
    • Strategy Guides
  • AWARDS
    • Dairy Plant of the Year Award
    • Breakthrough Award
    • Dairy Processor of the Year
  • EMAGAZINE
    • eMagazines
    • Archive Issues
    • Contact
    • Advertise
    • SIGN UP!
    • Columnists
    • Dairy 100
    • State of the Industry Report
    New Dairy ProductsIce Cream/Novelties

    Protein Pints adds Fudge Brownie flavor at Sprouts

    Protein Pints adds new flavor
    Courtesy of Protein Pints
    April 28, 2026

    Protein Pints launched a new flavor: Fudge Brownie.

    Available exclusively nationwide at Sprouts Farmers Market stores, this new flavor features a smooth, decadent brownie batter fudge swirled with an explosion of chewy brownie pieces. Inspired by the classic pairing of brownie and ice cream, Fudge Brownie offers a rich, texture-driven experience offering layered inclusions in every bite, the company said. 

    Each pint contains 30 grams of protein, 85% less sugar than traditional ice cream, zero artificial sweeteners, and is always gluten-free. "At Protein Pints, we’ve always believed that choosing a healthier lifestyle shouldn't mean retiring your sweet tooth,” said Paul Reiss, co-founder and CEO of Protein Pints. “With Fudge Brownie, we created an unapologetically decadent ice cream. Our pint delivers on taste while still providing the 30g of protein our community relies on. It’s a knockout flavor that proves you really can have it all."

    Fudge Brownie is the third new flavor released by the brand this year, following the recent additions of Salted Caramel and Banana Graham Slam.

    KEYWORDS: protein protein in dairy

    Share This Story

    Looking for a reprint of this article?
    From high-res PDFs to custom plaques, order your copy today!

    Recommended Content

    JOIN TODAY
    to unlock your recommendations.

    Already have an account? Sign In

    • Lifeway Organic Kefir in different flavors inside a refrigerated grocery shelf.

      Dairy Foods names Lifeway Foods 2025 Processor of the Year

      Lifeway Foods donates $10,000 to wildfire victims,...
      Cultured Dairy
      By: Brian Berk
    • Two female farmers are standing in a field, holding a large milk canister, looking at several cows at dairy farm.

      Honoring Women Leaders Shaping the Dairy Industry

      For the fourth consecutive year, Dairy Foods is proud to...
      Dairy Foods & Beverages
      By: Barbara Harfmann
    • Main feature for State of the Industry with dairy products album cover with a gradient circular--patterned backgorund.

      2025 State of the Dairy Industry

      Welcome to the 2025 State of the Industry report. For...
      Sales Data
    Manage My Account
    • eMagazine Subscription
    • Dairy Foods News & Views Newsletter
    • Online Registration
    • Manage My Preferences
    • Subscription Customer Service
    • Connect with Dairy Foods

    More Videos

    Popular Stories

    Close up of a whipped frozen dessert with a light green color.

    The keys to high-protein dairy formulations

    A young Asian mother holding her son and a sippy cup, an older woman is in the blurred background.

    Finding the right infant formula is crucial to a baby’s growth and development

    A row of Frios Gourmet Pops with a tie dye pattern as a background.

    How Frios Gourmet Pops delivers happiness

    Outlook Report: Women in Dairy

    Products

    Probiotic Ice Cream: Science and Technology

    Probiotic Ice Cream: Science and Technology

    See More Products
    Let's Talk Dairy podcast promo

    Related Articles

    • Protein Pints introduces new flavors

      Protein Pints adds two new flavors

      See More
    • Elmhurst 1925 Introduces Clean Protein

      Elmhurst 1925 Clean Protein line debuts at Sprouts

      See More
    • Aonic launches at Sprouts

      Aonic RTD beverages launch at Sprouts Farmers Market

      See More

    Related Products

    See More Products
    • Making Artisan Gelato

    • icecream.gif

      Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    • Food Texture Design and Optimization

    See More Products

    Events

    View AllSubmit An Event
    • July 28, 2016

      Optimize Whey Protein Isolate Production: Discover New Opportunities from Whey Protein Phospholipid Concentrate Research

      On Demand Production of Whey Protein Isolates (WPI) have always been hampered by the creation of pro-cream. This occurs as a byproduct during the microfiltration step to remove the remaining cream in Whey Protein Concentrate to achieve 90% WPI. However, new advancements in WPI processing equipment alongside research conducted at the Wisconsin Center for Dairy Research, has helped increase value, awareness and applications for the use of Whey Protein Phospholipid Concentrate (WPPC).
    • May 12, 2026

      Dairy Flavor Trends: What’s Now, What’s Next?  

      On-Demand Showcasing consumer behaviors and retail brand activity is Lauren Winkler, Vice President-Category Insights, North America, at Kantar. Learn about on-trend flavors and tomorrow’s tastes from Luke Zahm, Chef and Co-owner of Driftless Cafe in Viroqua, Wisconsin, and host of Emmy award-winning “Wisconsin Foodie” on PBS. 
    View AllSubmit An Event
    ×

    Stay ahead of the curve. Unlock a dose of cutting-edge insights.

    Receive our premium content directly to your inbox.

    SIGN-UP TODAY
    • RESOURCES
      • Advertise
      • Contact Us
      • Directories
      • Store
      • Want More
    • SIGN UP TODAY
      • Create Account
      • eMagazine
      • Newsletter
      • Customer Service
      • Manage Preferences
    • SERVICES
      • Marketing Services
      • Reprints
      • Market Research
      • List Rental
      • Survey/Respondent Access
    • STAY CONNECTED
      • LinkedIn
      • Facebook
      • YouTube
      • X (Twitter)
    • PRIVACY
      • PRIVACY POLICY
      • TERMS & CONDITIONS
      • DO NOT SELL MY INFORMATION
      • PRIVACY REQUEST
      • ACCESSIBILITY

    Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

    Design, CMS, Hosting & Web Development :: ePublishing