Just in time for spring weather ahead, Straus Family Creamery, a pioneer in innovative sustainable organic dairy farming practices, introduces two new organic super premium ice cream flavors: Lemon Cookie and Caramel Swirl at Natural Products Expo West in Anaheim this week.

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Straus Family Creamery introduces two new organic super premium ice cream flavors: Lemon Cookie and Caramel Swirl at Natural Products Expo West in Anaheim this week. (Photo: Business Wire)

The mission-driven company’s assortment of 12 organic super premium ice creams, predominately in classic American flavors, is made with Straus organic milk and cream from family dairy farms along the Northern California coast. The Lemon Cookie flavor strikes a balance between sweet and tart with a base of sweet, creamy lemon ice cream mixed with gluten-free buttery shortbread cookies (baked with Straus Organic European Style Unsalted Butter).

Caramel Swirl starts with a base of sweet cream ice cream and gets a churned luxurious ribbon of caramel (made with Straus Organic European Style Unsalted Butter, Straus Organic Cream, and a hint of sea salt).

“It all starts with the milk from our community of organic dairy farms,” said Albert Straus, founder and CEO of Straus Family Creamery. “Our new ice creams reflect the high quality and flavor of our milk from the cows grazing on organic pastures in West Marin and Sonoma County.”

Both new ice cream flavors are inspired by customer feedback and the desire to innovate and bring another fruit and swirl flavor to the product line. Lemon Cookie and Caramel Swirl are new and improved recipes that offer a nod to former Straus Organic Lemon Gingersnap and Caramel Toffee flavors. Caramel Swirl has similar attributes to a Straus customer favorite, Vanilla Fudge Swirl.

Straus organic ice creams start with a simple recipe of four ingredients—organic cream, milk, sugar, and egg yolk—before adding the best-tasting all-organic ingredients to the base. Free of gluten, preservatives, fillers, artificial ingredients, and coloring agents, each ice cream recipe is tested to find the just-right combination of delicious Straus flavor and texture. Super premium means less air during the churning process and higher butterfat, making each batch of ice cream super smooth, creamier, and richer with an exceptional dairy taste.

In March and April, Lemon Cookie and Caramel Swirl organic ice creams will start to be available at large retailers such as Whole Foods Market and independent natural grocers west of the Rocky Mountains. Find all organic dairy products via our store locator here. (New ice creams will be available to search in April.) Natural Products Expo West attendees can find the Straus Team at the Fresh Ideas Organic Marketplace tent on Wednesday, March 8, from 11 am to 4 pm, sampling the new ice creams.

About Straus Family Creamery

Based in Petaluma, CA, Straus Family Creamery is a Northern California certified organic creamery offering minimally processed milk, cream, yogurt, ice cream, butter, sour cream, and a variety of wholesale and specialty dairy products distributed throughout the Western United States. The Creamery makes minimally-processed dairy products from organic milk supplied by family farms in Marin and Sonoma Counties, including the Straus Dairy Farm, which is the first certified organic dairy farm west of the Mississippi River.

Straus Family Creamery, the first 100 percent certified organic creamery in the United States, continues to make business decisions based on its mission to help sustain family farms, revitalize rural communities, and protect the environment. Straus Family Creamery is committed to creating a carbon-neutral dairy farming model on the Straus Dairy Farm by 2023 and is helping its supplying dairy farms reach carbon neutrality by 2030. The family-owned business sustains collaborative relationships with the family farms that supply it with milk, offering stable prices and predictability in what can otherwise be a volatile marketplace. Learn about the Straus difference at StrausFamilyCreamery.com.

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