What needs to be considered when coloring ice cream? Color is almost always added to frozen desserts to enhance the visual appeal of the finished product.
As early as the 1800s, it was recognized that the nutritional status of children could be improved through organized public and private feeding programs.
It used to be that cultured products were used as components of something larger - cottage cheese for casseroles, sour cream as a condiment or dips for, you guessed it, dipping. Even yogurt adds a creamy value-added touch to pastries and sweet goods.
Not many people can turn down a corned beef and Swiss sandwich on St. Patrick’s Day. And thanks to Finlandia, Parsippany, N.J., the Swiss on that sandwich can be lower in fat and sodium and still taste great.
Thousands of food scientists, suppliers, marketers and others from around the world will gather in New Orleans this June 11-14 at the IFT 11 Annual Meeting + Food Expo.