Ice Cream/Novelties

RSS

Sherbet, water ices and sorbets can very well be forgotten or misunderstood.

For many ice cream processors, less is more, and that means fewer complex ingredients.

There is a distinct trend in healthy milk-based beverages that has grown greatly over the last few years, says Jim Dimataris, director of process relations for the California Milk Advisory Board, located in South San Francisco, Calif.

Novelties are units of frozen desserts designed for consumption as a single serving.

From sweet to savory, bits and pieces add excitement to ordinary dairy products.

Nine suppliers of fatty acid ingredients tell the industry about their offerings.

Where’s the Beef? Red Meat, Whole Milk Consumption DropAmericans are eating less beef, drinking less whole milk and cutting back on ice cream. The drop in per capita consumption of

New production equipment and a new frozen-foods warehouse have positionedPerry’s Ice Cream Co. for growth. Its 120,000-square-foot facility in western New York is one of only two large-scale plants in the state.

In planning its growth, Perry’s Ice Cream measures sales, calculates ROI on plant expenditures and analyzes consumer trends.

It’s no surprise that ice cream doesn’t make the grocery shopping list in the wintertime. Aside from curbing the various strains of illness (ice cream soothes strep throat), consumers are warming their kitchens with other not-as-cold items.