Inclusions

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Inclusions range from baked goods to fruits and nuts to syrupy variegates. They are an easy way for dairy processors to liven up their products. Simple vanilla ice cream becomes a carnival treat by mixing in peanut pieces and caramel swirl. Strawberry low-fat yogurt transforms to a decadent dessert when glazed pecans and shortcake squares become a topping.

What considerations are necessary when formulating “better-for-you” frozen desserts? In many respects, the answers are much the same as for formulating standard ice creams verses general dietary guidelines. These include

From its home base in Cincinnati, the fourth generation of the Graeter family is taking its premium, hand-packed ice cream to grocery stores nationwide.

The Cincinnati processor bought plenty of modern equipment for its new plant, but the company relies on veteran employees to mix and pack the ice cream by hand.

Fage USA’s Johnstown, N.Y., plant is equipped with all the bells and whistles to stay ahead of the game.

Thanks to a host of all-natural products and a mission to remain authentic, Fage takes charge of the Greek yogurt category by just being true to itself and to its consumers.<

The top three ice cream flavors are not going away, but today’s consumers have become more adventurous in all of their food choices.

Better-for-you and better-for-the-environment are two themes driving innovation. Dairy processors enhance foods with antioxidants and vitamins.

Suppliers discuss ingredients that influence the texture of dairy foods.

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