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Making ice creams is balancing four facets of flavor: taste, texture, consistency and finish. At the center of the magical ice cream-making experience is butterfat, the carrier of scent and to me, one of the sexiest things in the world.

This plastic bottle unscramble is said to operate at higher speeds and requires less floor space.

As mentioned in a another March 2012 article, Kraft Foods has aggressive new product plans for this year.

At the end of 2011, Northfield, Ill.-based Kraft Foods promised many new products for the coming year.

So what actually is savory? That question is best answered by saying what savory is not, and that is sweet.

Magnetic Products Inc. (MPI), a worldwide provider of both magnetic and non-magnetic material handling solutions, is pleased to offer the complete line of Cassel metal detectors, featuring exclusive “four-quadrant” technology.

Expect to see some new feature flavors—in both the natural and churned lines—this year from Velvet Ice Cream Co., Utica, Ohio. And while president Luconda Dager is hush-hush about other 2012 plans, she says what won’t change is the company’s continued focus on quality and value.

Mikawaya is a Vernon, Calif.-based candy maker and ice cream processor that is on the move with new products and formats backed by social media marketing. The company plans to expand its ice cream offerings with its first pint line — Mikawaya Exottics — to be released as early as this April.

Consumer safety has always been a primary concern for food processors. However, the recent enactment of the Food Safety Modernization Act (FMSA) has turned the intensity up even higher. (FSMA shifts federal regulator focus from responding to food contamination issues to preventing them.)