Ice cream processing - Articles - Page 2

Case Study

Energy efficiency module reduces compressed air consumption At Wall‘s Ice Cream Plant In Germany

Energy-saving measures are a cornerstone of the corporate philosophy of global firm Unilever.

November 13, 2019

Ice cream is refreshing and with its proteins and carbohydrates is considered a source of energy. However, it also takes a lot of energy to mix ingredients like milk, dairy chocolate, sugar, and vanilla beans into the finished product.

Graeter’s ice cream plant is different by design

Graeter’s ice cream plant blends a centuries-old process with modern technology to create an operation that’s like no other

Kathie Canning

October 4, 2019

First-time visitors to the ice cream manufacturing facility operated by Graeter's Ice Cream, attached to the company's Cincinnati headquarters on Regina Graeter Way, might be a little surprised when they step inside.

Graeter’s builds on tradition

As it looks forward to its 150th anniversary, Graeter’s is still making indulgence-minded ice cream by hand via the traditional French Pot method

Kathie Canning

October 1, 2019

Back in the mid-19th century, a young Louis C. Graeter said goodbye to small-town Indiana and moved to the big city, Cincinnati, to seek his fortune. It was there that the teenager decided to try his hand at crafting a sweet treat, ice cream, in an open-air market.

Perry’s Ice Cream has the 2019 Plant of the Year

The dairy industry cast its votes online. When all was said and done, the Buffalo, N.Y.-based maker of ice cream, sherbet, sorbet, frozen yogurt and frozen novelties beat out 12 other dairy processors to take this year’s title.

August 5, 2019

On behalf of the Perry's Ice Cream team, thank you to Dairy Foods for honoring us with 2019's "Plant of the Year" award. This honor is only possible due to the amazing people that work in our plant, along with the loyalty of our customers.

Perry’s Ice Cream Co. wins 2019 Plant of the Year

The company’s plant will be honored in the August issue of Dairy Foods.

June 25, 2019

The company’s plant will be honored in the August issue of Dairy Foods.

How to minimize added sugars in ice cream

Declarable reduction of ‘sugars’ while retaining sensory appeal is possible.

Bruce Tharp

Steven Young

May 15, 2019

The pending change to nutrition labeling regulations requiring the declaration of "added sugars" (AS) in the Nutrition Facts panel is likely to make AS content the subject of competitive market positioning. The pending increase in ice cream serving size from 1/2 cup to 2/3 cup (which increases AS by >30% per serving) further complicates AS management.

Turkey Hill’s Conestoga, Pa., plant transitions to renewable energy

Turkey Hill focuses on waste reduction as a way to both empower employees and become more sustainable

Anna Boisseau

May 13, 2019

2019 is a big year for Turkey Hill Dairy's Conestoga, Pa., plant: It's the year it became one of the first major ice cream or ice tea facilities to be run on 100% renewable energy.

Turkey Hill keeps it local

As Turkey Hill’s retail presence continues expanding geographically, its ties to the Lancaster County, Pa., community remain strong

Anna Boisseau

May 3, 2019

Turkey Hill, a high point overlooking the Susquehanna River, is a local landmark in Southeastern Pennsylvania. It is also the name of one of the most successful ice cream, frozen novelty and iced tea companies in the United States

Formulating ice cream with novel functional ingredients

As complex new ingredients are introduced to the ice cream mix, much remains to be understood about influences on physical/chemical properties.

Bruce Tharp

Steven Young

April 26, 2019

We have often noted the importance of various phenomena, including the agglomerated fat matrix and the size of ice crystals and air bubbles, to the sensory appeal and structural properties of ice cream. Key to managing these phenomena is a complex set of highly variable (sometimes unknown) functionalities.

New ice cream products have something for everyone

Ice cream companies realize there isn’t a one-size-fits-all product to satisfy today’s choosey consumers. So they’re providing options.

Anna Boisseau

March 11, 2019

Today's ice cream eaters want it all. In a crowded and competitive freezer aisle, some consumers look for brands that distinguish themselves with innovative new flavors. Some want fewer calories and cleaner labels.