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Ice Cream & Frozen Desserts: Formulating for Success

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4/18/12 2:00 pm to 4/18/13 EDT
Online
Contact: Jamie Tunison

 

Today’s consumers consider ice cream and related products to be affordable luxuries…treats worth the cost and the calories. But the products must provide what they promise. To deliver on flavor, labeling claims and promises of indulgence, each and every ingredient must be considered carefully.

On April 18, 2012, from 2:00 to 3:00 pm ET, Dairy Foods will explore recent innovations in ice cream and related frozen desserts. This will be complemented by presentations from “Tharp & Young On Ice Cream,” columnists in Dairy Foods who will provide tips on formulating with innovative ingredients, as well as manufacturing issues that every processor faces. Tharp & Young are world-renowned ice cream technology experts, who together represent more than 100 years of academic and industrial experience. Their quarterly columns have been appearing in Dairy Foods for 13 years.
 

Can't attend live? Register to view the webinar on-demand!

Webinar Schedule:
Jim Carper, Dairy Foods’ Editor sets the tone for this webinar with a review of some of the most innovative ice cream products introduced in the past year, focusing on the ingredients and technologies that brought them to fruition.
Steven Young, Ph.D., owns a multi-disciplined technical and marketing consulting firm with specialized interest in ice cream, as well as processed dairy foods and dairy-based ingredients.
Bruce Tharp, Ph.D., owns a technical and scientific consulting business with a strong focus on the ice cream industry, everything ranging from practical operational matters to quality assurance activities.

 

Sponsored by:

     
Foss Richmond Baking StanPac Palsgaard

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THE DAIRY FOODS STORE

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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.

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