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The dairy packaging sector is becoming an increasingly active center of innovation. Growing shopper interest in sustainability, along with changing eating habits, is resulting in the steady development of more eco-friendly designs and packaging in a wider array of shapes and sizes.

When we last covered sales within the retail ice cream/sherbet category (in our January 2021 issue), the segment was enjoying double-digit growth in both dollars and units. Eight months later — with stay-at-home dictates over and many consumers no longer indulging in as many comfort foods — retail ice cream/sherbet sales are not soaring quite as high.

Cello, a brand of Schuman Cheese, Fairfield, N.J., unveiled two additions to its portfolio of cheese flights: Cello Breeze and Cello Sunrise.

Boise, Idaho-based Killer Creamery says it debuted Killer Sammies, first-of-their-kind zero-sugar ice cream sandwiches in the novelty category.

Pack Expo Las Vegas (along with Healthcare Packaging Expo) will make its live return Sept. 27-29 at the Las Vegas Convention Center.

Modesto, Calif.-based Crystal Creamery says the newest addition to its ice cream lineup, Birthday Cake, boasts a cake batter ice cream base with cake pieces and rainbow sprinkles throughout — a tribute to the company’s 120th year in business.

Taking steps to manage sustainability along the supply chain makes good business sense for dairy processors. Indeed, 2018 research by The Nielsen Co. LLC, New York, reveals that 81% of global consumers and 69% of those in the United States say that it’s very important or extremely important that companies implement programs to help the environment.

San Francisco-based Twrl Milk Tea says it is disrupting the coffee and tea industry by adding an alternative milk solution: pea protein.

Even before the COVID-19 pandemic, many consumers already read labels to confirm food items met their standards — whether in terms of sustainability or nutrition. However, the health and safety concerns that defined the tumultuous past year-plus cemented consumer interest not only in the source of the foods they eat, but also in the ingredients that make up such items.