Ice cream processing - Articles - Page 6

Three Twins Ice Cream aims for the top

Neal Gottlieb is taking aim at the top national brands of super-premium ice creams. He calls his organic products ‘inconceivably delicious.

James Carper

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.

7 key steps in making great Greek-style frozen yogurt

Handle with care. A properly formulated mix has the right mouth feel, tastes great and delivers the nutrient content consumers seek.

Bruce Tharp

Steven Young

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.

There is no fun for ice cream processors

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.

James Carper

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.

Dairy Foods columnists Tharp and Young write the book on ice cream

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.

Ingredients

Palsgaard’s new emulsifier/stabilizer for extruded ice cream allows for high overrun at lower cost

July 16, 2012

New Palsgaard emulsifier/stabilizer with tara gum for extruded ice cream facilitates high, stable overruns, maintains quality, but at lower cost.

Gifford's famous ice cream is made in Maine

The Maine ice cream processor focuses on flavors, distribution, customer service and employee relations. Those factors add up to a successful and growing business.

James Carper

May 15, 2012

The history of America is full of famous brothers. Comedy has its Marx brothers and baseball its Alou brothers. The Wright brothers reportedly had something to do with manned flight. In the world of ice cream, there are the Gifford brothers of Skowhegan, Maine.

Gifford's makes ice cream with family recipes, vintage equipment

Gifford’s makes the world’s best chocolate ice cream using old-fashioned recipes and equipment at its little plant in Skowhegan.

James Carper

May 15, 2012

The Gifford’s Ice Cream processing plant is tucked into a hillside on Hathaway Street in Skowhegan, Maine. This unassuming little band box of a building gives no hint that inside, production workers are creating super premium ice cream that is sold in company-owned and independently owned scoop shops and by retailers from Maine to Maryland.