Bruce Tharp

Bruce Tharp

Bruce Tharp is principal of Tharp's Food Technology, Wayne, Pa.

ARTICLES

Do more with less: consolidate your ice cream mixes

Here’s what you need to know about consolidating mixes.

If one ice cream mix can play multiple ‘roles,’ then you can be more flexible, cost-efficient and competitive.


Read More

Creating frozen desserts with nondairy milks

Formulating with plant-based milks is not as straight forward as simply substituting dairy milk with an alternative. Here’s what you need to consider.

The principles for producing nondairy frozen desserts from vegetable “milks” are the same as for conventional ice cream. However, the challenges are uniquely different. (In this article “milk” will refer to plant-based milks.)


Read More

Working with cocoa in ice cream

To formulate a quality product, you must understand the properties and attributes of cocoa and chocolate. Then you can achieve the desired flavor, body, texture and color.

 Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio.  


Read More

High-protein ice cream is difficult to make (but not impossible)

Greek-style has become short-hand for “double the protein.” Frozen dairy desserts typically are made with flavor in mind. A good-tasting, high-protein dessert is difficult (but not impossible) to develop.


Read More

Stabilizers play an important role in ice cream

Stabilizers limit the mobility of water in the unfrozen aqueous portion and control the growth of ice crystals.
Read More

11 New and Novel ideas in Frozen Desserts

Do you formulate with whole algalin flour or use the water control index to evaluate the potential for ice crystal formation? These are two new ingredients and tools to use in formulating and manufacturing ice cream and frozen desserts.
The history of frozen desserts is marked by many significant scientific and technical innovations and advancements that make the products we produce more appealing, more convenient, nutritionally more efficacious and less costly.
Read More
Tharp & Young On Ice Cream

Formulating low-calorie 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.
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

7 key steps in making great Greek-style frozen yogurt

Handle with care. A properly formulated mix has the right mouth feel, tastes great and delivers the nutrient content consumers seek.
Greek-style frozen yogurt is a product that emulates the properties associated with the success of cultured Greek yogurt. Those properties involve primarily protein and acidity (tartness) levels higher than those of conventional yogurt.
Read More

Formulating ice cream with prebiotics, probiotics

Processors can introduce these healthy bacteria into frozen desserts by using syrups, sauces and inclusions.
In our February column we discussed the importance of digestive health as the basis of all good nutrition and the role ice cream products could play in terms of providing probiotic (consumption of “live and active beneficial” bacteria) and/or probiotic friendly (that is, prebiotic) mix ingredients. We reviewed delivery of probiotics via active culturing and/or cold inoculation.
Read More

Dealing With the Wild Swings of Stabilizer Prices

Now is a good time to take a new look at low-viscosity polysaccharides such as gum acacia to stabilize ice cream.
Virtually all frozen desserts have a need for stabilization. Stabilizers extend the shelf life of products subjected to heat shock during distribution, sale and home storage. This functionality is related to the limitation of water mobility, which, unchecked, can negatively affect the growth of ice and other crystals in the product.
Read More

Multimedia

Videos

Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

1/26/15 8:15 am EST

President's Address --2020 Vision

They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

df december 2014

2014 December

Dannon is our Processor of the Year, plus much more!

Table Of Contents Subscribe

Santa's treats

Which dairy food are you most likely to leave out for Santa Claus?
View Results Poll Archive

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.