Ice Cream/Novelties

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From protein optimization and reduced sugar to “swicy” flavors and novel formats, IDFA’s 2026 conference highlights how frozen and cultured dairy processors are delivering more value for consumers.

The new flavor brings a globally inspired profile to the Häagen‑Dazs portfolio.

Magnum is also bringing a viral flavor combination into the freezer aisle with its new Magnum Dubai Chocolate Bars. 

All three flavors, packaged in the Pierre’s familiar red 1.5-quart containers, are making their way into stores and will be available at most retail stores where Pierre’s Premium Ice Cream is sold.

Ice cream attracts bold entrepreneurs—but it’s unlike any other food business. From formulation to distribution, success hinges on mastering its frozen nature, costs, and supply chain. Here’s what every newcomer needs to know before diving in.

This contest, co-sponsored by Dairy Foods magazine and held during IDFA’s Ice Cream & Cultured Innovation Conference, brought more than 300 dairy professionals to the Sunshine State this week to sample and celebrate the next wave of dairy creativity.

This marks Alpenliebe’s first food and beverage licensing project in China, representing a key step in cross-category innovation while continuing the brand’s classic candy heritage.

Tate is joining forces with SNICKERS Ice Cream to release a limited batch of special edition "Chill" ice cream bars, including the new Crunchy Peanut Butter flavor.

The company also announced a significant expansion in select Whole Foods Market stores across the United States.

This bourbon-kissed ice cream blended with black cherries and pralines, intentionally crafted to capture the thrill, tradition and pageantry of the race. This flavor is an officially licensed ice cream of the Kentucky Derby.