Ice cream processing - Articles - Page 3

Toft Dairy's ice cream operations reflect a heritage of quality

The ice cream Toft Dairy produces at its Sandusky, Ohio, plant is subject to the high standards the company has had in place for all of its products over the last 119 years

Kathie Canning

February 8, 2019

Large signs touting "Toft's 'One Quality'" and "Ohio's Oldest Dairy" greet visitors to Toft Dairy's 74,500-square-foot dairy plant/headquarters facility in Sandusky, Ohio. Those two messages amply describe the family-owned company's heritage.

Consider ice cream mix processing advances

Novel approaches offer the potential to improve ice cream mix processing, but processors will want to keep a close eye on sensory appeal in the evaluation process

Bruce Tharp

Steven Young

February 7, 2019

Each innovative modification of ice cream mix processing must consider what is to be modified and the influence (+/-) on multiple-unit operations (i.e., assembly of amount/type of ingredients, creation of a uniform mix, pasteurization, homogenization, mix aging). Each operation has its own set of influences (+/-) on the chemistry and physics of any given mix going forward into other downstream processes.

2018 State of the Industry report: It's smooth skating for ice cream right now

Healthed-up formulations, indulgent recipes and new flavors score a hat-trick for the ice cream segment

Kathie Canning

November 13, 2018

Consumers' love affair with ice cream is global in scope. In fact, the global ice cream market size was valued at US$54.80 billion in 2016 and is expected to grow at a compound annual growth rate of 4.1% between 2018 and 2025, according to a January 2018 report from San Francisco-based Grand View Research.

Manage ice cream composition development and changes

Multiple indices based on sound science and technology can be used to guide the reformulation process

Bruce Tharp

Steven Young

September 10, 2018

Need we remind ourselves, ice cream remains the only food produced with the express intent of being consumed frozen. Relevant "rules of engagement" (i.e., Mother Nature's rules of chemistry and physics) are not likely to change any time soon. Thus, contemplating the demands on any given ice cream mix relative to compositional changes under consideration is daunting.

Ice cream

Successfully flavor ice cream in a cost-competitive environment

The management of flavor-related costs also requires a focus on elements that influence body, texture, sweetness and other factors.

Bruce Tharp

Steven Young

May 9, 2018

The perception of any given added ice cream flavoring is influenced, for good or bad, by appearance, aroma, acidity, taste (sweet, salty, bitter, sour), texture (smooth, creamy, rich) and temperature, including appropriate temperature-related chemistries of any given flavor.

Improve nonstandardized frozen desserts

The creation of ice cream-like functionalities and sensory appeal involves new challenges on multiple fronts

Bruce Tharp

Steven Young

April 3, 2018

Ice cream formulation and processing have historically complied with the provisions of the U.S Standards of Identity (SOI) for Frozen Desserts with regard to composition, weight and, specifically, allowable ingredients.

Revisiting the clean-label ice cream conundrum

The obstacles to creating clean-label ice cream seem very much the same as they did a year ago.

Bruce Tharp

Steven Young

February 7, 2018

This past year, we have reflected together and individually on technical and non-technical considerations involved with formulating "clean-label" ice creams and related products.

Cedar Crest Ice Cream is a house of many flavors

Cedar Crest’s Manitowoc, Wis., plant crafts ice cream in small batches — in dozens of creative flavors such as Jumping Jersey Cow and Coconut Explosion.

Sarah M. Kennedy

February 5, 2018

Cedar Crest Ice Cream makes an impressive amount of ice cream in its 45,408-square-foot facility in Manitowoc, Wis. The plant currently produces approximately 26 million pounds of product annually. The company uses the space wisely and continues to upgrade equipment and technology as product demand increases.

State of the Industry 2017: Ice cream makes a comeback

Riding a two-year growth wave and boasting a slew of innovative new products, the ice cream segment takes the title of MOST OPTIMISTIC in dairy’s class of 2017.

Kathie Canning

November 8, 2017

Ice cream's recent comeback — which began in earnest last year — shows no signs of waning. Retail sales of ice cream in the United States rose a respectable 3.9% to $6.1 billion during the 52 weeks ending Aug. 6, 2017, according to data from Chicago-based Information Resources Inc. (IRI). Unit sales climbed 2.6% to 1.6 billion.

Ben & Jerry's ice cream facility is committed to overall excellence

Ben & Jerry’s St. Albans ice cream facility is committed to overall excellence — and preparing for significant expansion.

Debra Schug

October 9, 2017

All of Ben & Jerry’s decisions are guided by its three-part mission statement: to make the best products, to be financially successful and to stand up for social causes. From start to finish, these principles also drive the operations and the floor workers at the company’s ice cream factory in St. Albans, Vt.