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on ice cream

Sugar: How low can we go in frozen desserts?

Can the concept of a true sugar-free frozen dessert be extended to achieve a true low-calorie objective?
tharp and young dairy foods
Steve Young Bill Sipple
September 3, 2021

The laws of chemistry and physics have not changed since the Big Bang. Not all these laws are known, and we continually learn more, leveraging novel approaches, processes, and/or formulations to create truly new products. 


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Elevate dairy offerings with inclusions

Elevate dairy offerings with inclusions

The right inclusions can transform an ordinary dairy product into an extraordinary one.
kathie canning
Kathie Canning
January 25, 2021
Within the dairy products arena, fruit, nuts and other inclusions are much like the prize in a Cracker Jack box. They add a little fun and excitement, transforming an ordinary offering to an extraordinary one.
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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
tharp and young dairy foods
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
anna boisseau
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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