Rich Products, Buffalo, N.Y., announced an executive leadership transition that activates the company’s decade-long succession plan.

What makes a consumer want to buy a cone of ice cream, a cup of gelato or even a scoop of frozen yogurt? Many can argue it’s a desire for something sweet, something to indulge in.

The principles for producing nondairy frozen desserts from vegetable “milks” are the same as for conventional ice cream. However, the challenges are uniquely different. (In this article “milk” will refer to plant-based milks.)

 Processors try to keep up with the latest trends in flavors and inclusions, but making frozen desserts has its own set of challenges.