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Ice Cream & Frozen Desserts: Formulating & Processing for Success

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4/9/13 2:00 pm EDT
Online
Contact: Jamie Tunison

During this presentation, Steven Young, Ph.D. and Bruce Tharp, Ph.D. will cover:
 

  • An overview of innovative ice cream and frozen desserts both here and abroad, what are the hottest new products and why?
  • Newest Ingredient & flavor options including colors, natural and organic, plus fruits/nut/inclusions, stabilizers, sweeteners and more.
  • Adding functional ingredients such as probiotics, vitamins, fiber, calorie reduction options and more.
  • Packaging, processing, food safety, sustainability improvements and updates.

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

Speakers:
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.
Moderator:
Jim Carper, Dairy Foods' Editor 
  

Sponsored by:

 

CEM Pocantico

 

Richmond Baking TreeTop    

 

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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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