Frozen Desserts - Articles - Page 10

Arctic Zero nondairy frozen dessert flavors

Arctic Zero adds new nondairy frozen dessert flavors

The Pistachio and Classic Vanilla flavors are made with a fava bean base.

June 26, 2020

Arctic Zero, San Diego, said it introduced two new nondairy frozen dessert flavors: Classic Vanilla and Pistachio.

Four new frozen novelties introduced in time for warm weather

Yasso Frozen Greek Yogurt, Unilever and My/Mo mochi ice cream added new products.

June 11, 2020

Yasso Frozen Greek Yogurt debuts Dipped Greek yogurt bars; My/Mo Mochi Ice Cream adds single-serve mochi balls; Unilever introduces Klondike Donut bars.

Enlightened launches functional frozen fruit bars

Fruit Infusions are infused with functional ingredients such as turmeric, chamomile and aloe.

June 10, 2020

Enlightened, a brand of New York-based Beyond Better Foods LLC, said it introduced Fruit Infusions, which are functional frozen fruit bars infused with adaptogens.

Pro Rich Nutrition creates frozen dessert with added nutrition

The product is fortified with 10 to 11 grams of protein per serving.

June 2, 2020

Oceanside, Calif.-based Pro Rich Nutrition LLC said it crafted an innovative sports nutrition product using time-honored traditions of ice cream making but with added nutrition.

Talenti Gelato & Sorbetto adds flavors to its layered frozen dessert line

May 7, 2020

Talenti Gelato & Sorbetto, part of Englewood Cliffs, N.J.-based Unilever USA, said it released four new Talenti Gelato Layers flavors.

Maximize the shelf life of ice cream and related products

Multiple elements combine to define ‘end of shelf-life.’

Steven Young

Bill Sipple

May 7, 2020

Understanding and managing the shelf life of ice cream and related products is difficult enough. Maximizing (i.e., extending) the shelf life is the study of a lifetime.

Novel use of non-sucrose sweeteners and bulking agents in ice cream, frozen desserts

Given the variety of non-sucrose sweeteners and other considerations, attaining ‘sucrose-like’ sweetness and functionality will remain challenging

Steven Young

Bill Sipple

April 9, 2020

Sucrose (i.e., sugar) remains the "gold standard" among all sweeteners. However, when considering novel applications, including approaches to cost reduction, reducing "total sugars" or reducing calories, alternatives to sucrose may be more appropriate.

More than a third of food and beverage companies are adding new health and safety procedures

Exclusive BNP Media survey details impact of the coronavirus pandemic on food and beverage manufacturers.

April 1, 2020

The coronavirus pandemic has food and beverage companies rethinking some everyday efforts.

FDA provides temporary flexibility regarding packaged-food nutrition labeling in response to the COVID-19 pandemic

The decision will help keep grocery stores and food banks stocked, said IDFA President and CEO Michael Dykes.

March 27, 2020

To facilitate the distribution of food during the COVID-19 pandemic, FDA released a guidance document on March 26 to provide restaurants and food manufacturers with flexibility regarding nutrition labeling of certain packaged food.

Reignite ice cream sales

A focus on healthy indulgence is one way processors could win within the ice cream space

Kathie Canning

March 9, 2020

Like many other U.S. retail food categories, the ice cream category has been awash with innovation during the past few years. From lower-sugar, higher-protein formulations and portion-controlled offerings to "ice cream" that's ... well ... not really ice cream.