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Legendary golfer Jack Nicklaus partnered with Minnesota-based The Schwan Food Co. last year to create Jack Nicklaus Ice Cream.

Rigid packaging is a staple in the dairy case, but what’s stocked today differs from what consumers put in their shopping carts a few years ago. Containers have been lightweighted, sometimes with the help of in-mold labels.

Dairies typically apply heat to raw milk. They use high-temperature/short time, higher-heat/shorter time or ultra-high temperature pasteurization. There are alternatives to heat-based pasteurization, such as applying high pressure or using UV light.

Yuengling’s Ice Cream, Orwigsburg, Pa., introduced 8-ounce cups complete with a spoon attached inside the lid.

If it weren’t for chocolate milk, there might be some people — perhaps dear reader, even you — who wouldn’t drink much milk at all. Indeed, chocolate milk is a perennially bright star in the dairy firmament, and with fall’s ushering in of the new school year, its glow is bound to grow brighter.

When it comes to artisan ice cream making, flavors, transparency and authenticity are what matter, according to Brooklyn, N.Y.-based Van Leeuwen Artisan Ice Cream. The company makes dairy-based and vegan ice creams for its scoop shops, food trucks and retail customers. The company claims it makes the “absolute best vegan ice cream,” and it has a customer following and a taste that backs up that claim, (this editor can attest).

Beth Ford, the chief operating officer of the largest dairy co-op in the United States, talks about developing new cheese, butter and dessert products, and investing in manufacturing plants.

Van Leeuwen Artisan Ice Cream wants to make people happy with ice cream. The company set out to revive the classic American ice cream truck and the art of traditional ice cream making using only the highest-quality ingredients and no stabilizers. For the company, it’s about being authentic and making ice cream that is truly pure.

Pack Expo International, hosted by PMMI, Reston, Va., takes place Nov. 6-9, in Chicago at McCormick Place. The four-day event is expecting more than 45,000 attendees and will feature around 2,000 exhibitors, with 1.1 million net square feet of exhibit space (combined) for Pack Expo and Pharma Expo, which it’s once again co-locating with.

Ed Hawkins invented a blue cheese buttermilk salad dressing that he served in his steakhouse. When customers asked if they could buy a bottle to take home, he knew it was a hit.