Yasso Frozen Greek Yogurt, Quincy, Mass., launched its first-ever line of limited-edition seasonal flavors available in stick novelty bars and new pint varieties.

While most ice cream categories witnessed either a moderate increase or decline in 2017, bulk dairy ice cream stood out as a strong exception, recording retail volume growth of 4% and current value growth of 5% to achieve sales of 2.6 billion liters and $6.8 billion, respectively, according to a report released by Euromonitor International, UK.

Yasso Frozen Greek Yogurt, Boston, introduced Yasso Pints.

By investing upfront in a quality freeze compressor from a dependable manufacturer will give you more confidence in your machines and provide you with long-term value.

Yasso Frozen Greek Yogurt, Boston, introduced two new flavors to its lineup of frozen Greek yogurt.

ProYo, Santa Barbara, Calif., unveiled new branding and packaging for its frozen yogurt products.

England-based Yeo Valley Farms created Left-Yeovers, a frozen yogurt made using figs (1,120 kg), carrot juice (69 kg) and orange juice (143 kg) with a touch of strawberries.

Nestlé USA, Glendale, Calif., expanded its Outshine brand with a new line of Simply Yogurt Bars.

Blue Bell Ice Cream will embark on an intensive cleaning program and conduct a new training program for its employees at all four production facilities after the dairy processor voluntarily recalled its ice cream, frozen yogurt, sherbet and frozen snacks.

HP Hood, Lynnfield, Mass., added a flurry of new ice cream and frozen yogurt flavors its product portfolio.