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.

Valsoia SpA, Italy, debuted its plant-based frozen gelato to the U.S. market.

Rich Products, Buffalo, N.Y., introduced new Reese’s Ice Cream Cake.

Bindi Dessert, New York, launched a new line of Panna Cotta to the foodservice community.

Unilever, Englewood Cliffs, N.J., released Talenti Gelato Layers, a new range of Talenti jars featuring indulgent, hand-crafted recipes.

Unilever, Englewood Cliffs, N.J., launched new Magnum non-dairy frozen dessert bars.

Brothers Ice Cream, Santa Ana, Calif., launched new Brownie Ice Cream Sandwiches at just 170 calories a piece.