When Whole Foods said it wanted to carry pints of The Comfy Cow’s super-premium ice cream, the founders invested in a bigger plant and additional equipment. A growing franchise operation also is creating demand.
In 2015, The Comfy Cow invested a reported $2 million in the building it’s leasing in the Regency Pointe Business Center in Louisville’s Jeffersontown neighborhood. Over the next 10 years, the project is expected to create 40 to 50 new jobs. Currently there are 14 employees. The Kentucky Economic Development Finance Authority approved tax incentives up to $350,000.
Seven years ago Tim and Roy Koons-McGee opened up one ice cream parlor in Louisville, Ky. This year they are on pace to have 11 scoop shops and 300 grocery stores carrying pints of their super-premium ice cream.
There is a growing mandate from health authorities to reduce consumption of sugars (i.e., mono- and di-saccharides). For example, the current Dietary Guidelines for Americans call for significant reduction in calories from “added sugars.” Excluding lactose (which could eventually be included), current frozen desserts can contribute up to 22 grams of added sugars per serving, representing approximately 80% of total calories. The numbers will surge as serving sizes are increased to reflect the amounts typically consumed by Americans.
Today, consumers in the United States can experience a huge variety of affordable, fresh and innovative dairy foods, not only from across the country, but also from around the globe, just by visiting the local grocery store — an experience that was considered impossible only a few decades ago. Advances in food science, processing, packaging and a tremendous expansion of the cold chain distribution system are a few of the ways by which this progress has been achieved.
Nestlé Dreyer’s Ice Cream, Oakland, Calif., announced in April that it will remove artificial colors and flavors, highfructose corn syrup and GMO ingredients from six ice cream and frozen dessert brands
Dairy processors are adding spicy peppers, herbs and other botanical ingredients to dairy foods. What’s going on? Our panel says consumers’ desire for more flavor, more stimulation and more experience is behind the trend.
If there’s a universal truth we can all count on, it’s that America’s three favorite ice-cream flavors will always be vanilla, chocolate and strawberry. Right? Wrong. Per the International Dairy Foods Association, Washington, D.C., our top three picks last year were vanilla, chocolate and butter pecan.
The Institute of Food Technologists’ (IFT) annual food expo returns to Chicago July 16 through 19, with a focus on protein, clean labels, functional ingredients and more.
May 12, 2016
IFT16, held at The McCormick Place South in Chicago, showcases the largest collection of food ingredients, equipment, processing and packaging suppliers. Processors can learn about the latest global food trends, see displays of the products and innovations designed to address these trends, and attend educational sessions that address important issues for today. The expo kicks off Saturday, July 16, with an awards ceremony and welcome reception.
Consumers tend to see foods with added ingredients as ‘processed.’ Yet they also consider fortified foods ‘worthwhile.’ One survey finds that consumers trust ‘functional foods.’ So what’s a dairy processor to do?
Since 1998, the International Food Information Council has taken Americans’ temperature on the topic of functional foods and beverages. The IFIC assesses their attitudes and awareness and gives the industry an idea of precisely what consumers look for when they shop for products that promise benefits beyond basic nutrition.
In early March, the state of West Virginia passed a new law making it easier for its citizens to purchase raw milk. To celebrate the passage of the legislation, one lawmaker shared a toast of raw milk with his colleagues. It may have been just a coincidence, but many of the lawmakers ended up getting sick in the ensuing days.
Hygienic design is a design process or a set of design principles to manage hazards and reduce food safety risks in food processing equipment, processes and facilities. For this article, we will concentrate solely on equipment with one very big proviso – equipment design is only one of many inter-related elements.
DuPont Nutrition & Health released the results of its multi-phase “Beverage Key Drivers of Liking Study” which shows that consumers rank taste as their most important criteria when choosing a high-protein beverage.