May 17, 2013
Ciao Bella Gelato introduces a new flavor to its Gelato Squares, Sea Salt Caramel.Read More
May 3, 2013
Loads of new ice cream flavors inspired by cakes and desserts are introduced from Breyers, Blue Bell and Front Porch.Read More
May 2, 2013
Breyers introduces new ice cream flavors in its Blasts line, including Girl Scout cookie-inspired flavors.Read More
April 16, 2013
A new Outdoor Adventure Series ice cream is available through Gifford’s Ice Cream, Skowhegan, Maine.Read More
Tharp & Young On Ice Cream
There is more than one route to reducing calories in frozen desserts. The choice of dairy ingredients, sweeteners and processing techniques all play a role.
April 13, 2013
For years, processors have reduced the fat and total sugars in a wide variety of frozen dessert formats with varying degrees of technical, nutritional, sensory and economic success.Read More
The company has four flavors: blueberry, double chocolate chip, honey vanilla and raspberry granola.
April 3, 2013
The frozen Greek yogurt is available in the New England states and parts of New York. Hood is manufacturing the product at its Suffield, Conn., frozen dairy plant.
Perry's developed a Tropical Neapolitan ice cream (mango, coconut and pineapple) and Movie Time (popcorn-flavored ice cream with sea salt caramel swirls and caramel truffles).
March 22, 2013
Honors for the most innovative ice cream flavor went to Tropical Neapolitan, a fruity combination of mango, coconut and pineapple, entered by Perry’s Ice Cream. Movie Time, Perry's popcorn-flavored ice cream with sea salt caramel swirls and caramel truffles, won most innovative prototype flavor.
More plants are producing less ice cream. The number of units sold barely increased.
March 11, 2013
By most measures, ice cream is not a growing market. Production is declining, sales are stalled and manufacturers aren’t increasing prices by much. Yet there are more plants making ice cream.Read More
‘We make perfect ice cream,’ says the owner of Snoqualmie Ice Cream in Washington state. Organic milk and cream, innovative flavor combinations and homegrown herbs and fruits contribute to the products’ popularity.
March 10, 2013
Fans can like the Facebook page of their favorite ice cream brand and Tweet all day long about its flavors. But sometimes, to really understand a company’s mission, you have to meet face-to-face with the owners and watch how they make ice cream.
That’s the approach Snoqualmie Ice Cream owner Barry Bettinger takes with his distributors. He invites them to tour the fully sustainable manufacturing plant in Maltby, Wash., and make ice cream. Once the visitors see the passion of the company’s 12 employees and the integrity in manufacturing a super-premium organic ice cream (19% butterfat and 15% overrun), they “get it,” Bettinger said.Read More
Neal Gottlieb is taking aim at the top national brands of super-premium ice creams. He calls his organic products ‘inconceivably delicious.
March 9, 2013
Cornell University has a world-renown dairy science department. But alumnus Neal Gottlieb, the founder of Three Twins Ice Cream, graduated from the College of Human Ecology with a degree in consumer economics and housing. He did enroll in a milk quality course — for a day. He dropped the class because it conflicted with his rowing schedule. As for Cornell’s famed creamery, Gottlieb admits he was not a huge consumer of its dairy products, but he fondly remembers the 99-cent ice cream sandwiches.Read More