The maker of better-for-you, lactose-free frozen desserts said it is responding to growing retail demand.

The gelato is made with natural sweeteners monk fruit and erythritol (sugar alcohol)

Ice cream formulation and processing have historically complied with the provisions of the U.S Standards of Identity (SOI) for Frozen Desserts with regard to composition, weight and, specifically, allowable ingredients.

The automated equipment will allow expanded production of gelato and sorbet for private label, co-pack customers.

Actor Michael J. Fox, quarterback Aaron Rodgers are among the scheduled speakers.

According to 2017 ice cream research from global market research firm Mintel, only 11% of U.S. consumers claim to be cutting back on ice cream or frozen treats for health-related reasons. What’s more, 10% of consumers went on record as actively avoiding healthy frozen dairy treats because, well, frozen dairy is supposed to be a treat, not a health food.

Ice cream's recent comeback — which began in earnest last year — shows no signs of waning. Retail sales of ice cream in the United States rose a respectable 3.9% to $6.1 billion during the 52 weeks ending Aug. 6, 2017, according to data from Chicago-based Information Resources Inc. (IRI). Unit sales climbed 2.6% to 1.6 billion.