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.
April 8, 2014
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.
September 14, 2013
Stabilizers limit the mobility of water in the unfrozen
aqueous portion and control the growth of ice crystals.Read More
We so loved the Big Bar from Kent’s Ice Cream that we bought the business and moved to Wisconsin.
May 13, 2013
Our love affair with Kent’s Ice Cream of Fort Atkinson, Wis., started in the early 1990s just after we had purchased a classic car that needed work.Read More
The Italian-born owners of G.S. Gelato bring their recipes and production equipment to Florida’s Panhandle where they make authentic Italian gelato for retail and foodservice customers.
May 12, 2013
The headquarters and manufacturing plant of G.S. Gelato, Fort Walton Beach, Fla., are far from the scenic Gulf Coast views in this resort town on the Emerald Coast of Florida’s panhandle.Read More
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
Handle with care. A properly formulated mix has the right mouth feel, tastes great and delivers the nutrient content consumers seek.
February 16, 2013
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
Ice cream is marketed to consumers as a “fun” food, but the industry sees little to enjoy. Sales of ice cream, novelties, and sherbets have declined. Frozen yogurt, on the other hand, is the category star.
November 15, 2012
Ice cream is a price-driven food with little brand loyalty. Sure, consumers say they have their favorite flavors and brands, but when that moment of truth arrives and it’s time to grab a carton from the freezer, price beats brand. The best-selling national brand is “private label.” And the sad truth of it is, Americans are buying less ice cream.Read More
Literally. Their 'Tharp & Young on Ice Cream, An Encyclopedic Guide to Ice Cream Science and Technology' has been published.
August 13, 2012
Bruce Tharp and Steve Young, who write the On Ice Cream column for Dairy Foods, have completed "Tharp & Young on Ice Cream, An Encyclopedic Guide to Ice Cream Science and Technology.