O’MY Dairy Free Gelato, Richmond, Va., introduced a new Strawberry variety to its lineup of dairy-free gelato offerings.

Gelato Fiasco introduced new paper packaged pints, a sustainable upgrade from the previously packaged plastic container.

G.S. Gelato, Fort Walton Beach, Fla., added nine new varieties to its collection of certified-vegan gelato.

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

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

Talenti, Englewood Cliffs, N.J., released Talenti Organic, a collection of artisanal gelatos made with all-organic ingredients.

Atlanta-based High Road Craft Ice Cream, Inc. acquired Ciao Bella Gelato Co., Inc., New York, to explore additional opportunities in the craft frozen dessert and novelty categories.

New York-based Ciao Bella partnered with Diageo, the London-based owner of Baileys brand, to introduce a Baileys Sea Salt Caramel Gelato.

SUPERVALU, Eden Prairie, Minn., expanded its Culinary Circle brand with eight new premium artisan items inspired by today’s food and flavor trends.

Talenti Gelato & Sorbetto, Englewood Cliffs, N.J., unveiled four new flavors for 2017.