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.

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.