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.

The Dannon Co., White Plains, N.Y., expanded into the frozen food aisle just in time for summer, with the launch of Dannon Oikos Greek Frozen Yogurt.

Stonyfield, Londonderry, N.H., collaborated with WikiFoods, Inc., Cambridge, Mass., to launch what is said to be the first of its kind, organic frozen yogurt dessert.

Foxy’s Frozen Yogurt, Ventura, Calif., launched a new line of all-natural frozen yogurt that’s dubbed to be as rich and creamy as ice cream, yet contains only trace calories from fat and half the sugar of most name-brand ice creams.

Rich Products Corp. fashioned a new dessert category with the launch of what is said to be the first-ever Greek frozen yogurt bar cakes and cupcakes.

HP Hood, Lynnfield, Mass., launched a new line of Greek Frozen Yogurt that contain live and active cultures and 5 grams of protein.