Wind Point Partners, a Chicago-based private equity firm, announced plans to partner with Tropicale Foods.

Revelé, Huntington Beach, Calif., released Frozen Yogurt Bars made with sugar allulose.

Sorbatto, Yakima, Wash., developed new fresh frozen sorbatto dessert made from farm-grown blueberries.

Bindi Dessert, New York, expanded its gelato portfolio to include agave-sweetened Chocolate, Vanilla Bean and Strawberry trio, sweetened with agave syrup.

PureCircle, Chicago, launched a zero-added-sugar ice cream, distributed via PureCircle ice cream trucks around Chicago.

Danone North America, White Plains, N.Y., unveiled a host of fall-inspired new products.

Sorbatto, Yakima, Wash., introduced Raspberry Frosty Blue sorbatto, which blends farm fresh berries with fresh frozen raspberries, fresh frozen blueberries, fresh lemon and a little sugar.

The Pastomaster HE pasteurizer from Carpigiani Corp. of America, Winston-Salem, N.C., received 3-A certification and UL and NSF approvals, allowing U.S. frozen dessert makers to use the most advanced Carpigiani technology designed for artisan frozen dessert production.

Sara Lee Frozen Bakery opened a 10,000-square-foot R&D innovation center and test kitchen at its Oakbrook Terrace, Ill., headquarters location.

GoodPop All-Natural Frozen Pops, Austin, Texas, introduced new Chocolate Fudge bars.