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on ice cream

The challenge of formulating plant-based frozen desserts

Flavoring plant-based frozen desserts presents chemical and physical challenges
Tharpyoung200
Steve Young Bill Sipple
February 26, 2020
The perception of any flavor (F) is a combination of appearance (A), aroma (A), acidity (A), taste (T), texture (T) and temperature (T), or "FAAATTT." Although these attributes hold for most foods and food ingredients, they do not capture the whole of the chemical and physical challenges in flavoring plant-based frozen desserts.
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Inclusions with a health halo

Inclusions with a health halo

Inclusions have long been associated with indulgence. Now they’re getting a healthy makeover
Boisseau 200
Anna Boisseau
February 10, 2020
Surprise bites of chocolate chips, cookie dough, pie pieces and other miniature treats have long delighted ice cream and frozen dessert consumers. But today's health-conscious eaters are asking for more from their desserts, including the inclusions within them, than an indulgent, satisfying mouthful.
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Yogurt with pumpkin spice and seed

Ingredients with benefits

Functional ingredients and superfoods are here to stay, and present an opportunity for dairy.
Shannon cushen
Shannon Cushen
October 17, 2019

Among the buzzwords we’ve seen pop up the most in 2019 are “superfoods” and “functional ingredients.”


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Dairy inclusions get indulgent

Dairy inclusions get indulgent

Boundary-busting inclusions prove that more really is more
Kimberly Decker
February 13, 2019
Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.
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Opposites attract in the frozen dessert market

Opposites attract in the frozen dessert market

Frozen dairy desserts embrace good-for-you indulgence.
Kimberly Decker
December 5, 2018
Over the past few years, freezer cases have been filling up with a new class of creamy, dreamy treats that bear all the hallmarks of sinful indulgence while delivering more pluses (think protein and fiber) and fewer minuses (added sugar or "artificial" anything), to boot.
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Experts give advice on clean-label inclusions for dairy

Experts give advice on clean-label inclusions for dairy

Milk is clean, but what about those other ingredients in yogurt or ice cream? Is there such a thing as a clean-label nut, chocolate or inclusion? We asked a few experts.
Kimberly Decker
February 10, 2017

Moviegoers don’t flock to the latest installment of their favorite superhero franchise for deep musings on the human condition. By that same token, consumers don’t dive into salted-toffee truffle sundaes to jumpstart their diets. They do it because it’s fun.


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