This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Subscribe
  • Sign In
  • Create Account
  • Sign Out
  • My Account
  • Home
  • Magazine
    • Current Print Edition
    • Digital Edition
    • Dairy Product Innovations Newsletter
    • Columnists
    • Archives
    • Mobile App
    • Dairy 100
    • State of the Industry Report
    • Supplier News
    • Processor News
    • Featured Product Advertisement
    • Editorial Calendar
  • Products
    • Best of ...
    • Butter
    • Cheese
    • Cultured Dairy
    • Frozen Desserts
    • Ice Cream/Novelties
    • Milk
    • New Dairy Products
    • Non-Dairy Beverages
    • Sales Data
    • Whey, Milk Powder
    • Submit Your Product
  • Ingredients
    • Cocoa
    • Colors/Flavors
    • Cultures/Enzymes
    • Fiber
    • Inclusions
    • Omegas/Lipids
    • Prebiotics
    • Probiotics
    • Sweeteners
    • Texturants
    • Other
  • Operations
    • Equipment
    • Processing
    • Packaging
    • Food Safety
  • Web Exclusives
    • Behind the Scenes
    • Blogs
    • Case Studies
    • Dairy Foods TV
    • Digital Brochures
    • Galleries
    • Podcasts
    • Webinars
    • White Papers
  • Directories
    • Buyers Guide
    • Dairy Plants USA
    • Take a Tour
  • Awards
    • Breakthrough Award
    • Exporter of the Year
    • Milk Marketer of the Year
  • More
    • Associations
    • Calendar of Events
    • Classifieds
    • Market Research
    • Dairy Foods Store
    • FISA Distributor Guide
    • Interactive Product Spotlights
    • Supplier Spotlights
    • Custom Content & Marketing Services
    • Tradeshow and Events
    • Dairy Facts & Stats
    • eBooks
  • Contact
    • Contact Us
    • Advertise
  • Subscribe
    • Print Edition Subscriptions
    • Digital Edition Subscriptions
    • Dairy Product Innovations eNewsletter
    • Online Registration
    • Subscription Customer Service
    • Connect with Dairy Foods
    • Mobile App
Home » Events » Ice Cream & Frozen Desserts: Formulating & Processing for Success

Refine your results by

Ice Cream & Frozen Desserts: Formulating & Processing for Success

KEYWORDS formulating / frozen desserts / ice cream / processing
4/9/13 2:00 pm EDT
Online
Contact: Jamie Tunison

During this presentation, Steven Young, Ph.D. and Bruce Tharp, Ph.D. will cover:
 

  • An overview of innovative ice cream and frozen desserts both here and abroad, what are the hottest new products and why?
  • Newest Ingredient & flavor options including colors, natural and organic, plus fruits/nut/inclusions, stabilizers, sweeteners and more.
  • Adding functional ingredients such as probiotics, vitamins, fiber, calorie reduction options and more.
  • Packaging, processing, food safety, sustainability improvements and updates.

Can't attend live? Register to view the webinar on-demand!

Speakers:
Steven Young, Ph.D., owns a multi-disciplined technical and marketing consulting firm with specialized interest in ice cream, as well as processed dairy foods and dairy-based ingredients.
Bruce Tharp, Ph.D., owns a technical and scientific consulting business with a strong focus on the ice cream industry, everything ranging from practical operational matters to quality assurance activities.
Moderator:
Jim Carper, Dairy Foods' Editor 
  

Sponsored by:

 

CEM Pocantico

 

Richmond Baking TreeTop    

 

http://www.dairyfoods.com
Register for this Event

Related Articles

Formulating low-calorie ice cream

Formulating ice cream with prebiotics, probiotics

Using ‘rare’ sugars in ice cream, frozen dessert formulas affects everything

Improve nonstandardized frozen desserts

Related Events

Think Indulgence and Innovation in Ice Cream Development

Identify Trends and Opportunities in the Ice Cream Space

Dairy Industry: Milk Processing & Dairy Technology

Related Directories

Cedar Crest Ice Cream

G.S. Gelato & Desserts Inc.

Dreyer's Grand Ice Cream Inc. (Oakland, CA)

Dreyer's Grand Ice Cream Inc. (Kern, CA)

Subscribe For Free!
  • Print Edition Subscriptions
  • Digital Edition Subscriptions
  • Dairy Product Innovations eNewsletter
  • Online Registration
  • Subscription Customer Service
  • Connect with Dairy Foods
  • Mobile App

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Dairy Foods audience. All Sponsored Content is supplied by the advertising company. Interested in participating in our Sponsored Content section? Contact your local rep.

Close
18_milkpep_tradead_digital_header_900x550
Sponsored By
MilkPEP

New Research Reveals New Opportunities to Optimize the Dairy Case

New research from MilkPEP, coined "Dairy Case Dynamics," reveals how optimizing the dairy case can positively impact milk sales, total profit and customer experience.

Popular Stories

1

For Toft Dairy, it's a family affair

sales data

Milk sales take a dive

Take back the dairy case

Take back the dairy case

Alden’s Organic to debut pint-sized ice cream in eight flavors

Stonyfield Organic Yogurt Pouches

Stonyfield Organic adds four flavors to kids’ yogurt and snack lines

Poll

Plant-Based Dairy Alternatives

The popularity of plant-based dairy alternatives continues to grow. How is your company addressing this reality?
View Results Poll Archive

Products

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

See More Products

Dairy Foods Magazine

dairy foods february 2019

2019 February

Check out the February issue of Dairy Foods, including a profile of Toft Dairy and our dairy/nondairy beverages Outlook Report.
View More Subscribe
  • More
    • Media Kit
    • Contact Staff
    • Order Reprints
    • List Rental
    • Food & Beverage Brands
    • Newsletter
    • Current Issue
    • Archives
    • Subscribe
    • Want More?
    • Privacy Policy
    • Survey And Sample
  • Helpful Links
    • Dairy 100 List
    • Dairy Plants USA Database
    • Dairy Prices
    • Interstate Milk Shippers List
    • Milk Pasteurization: The Effects of Time and Temperature
    • National Conference on Interstate Milk Shipments
    • Pasteurized Milk Ordinance
    • Standards of Identity for Dairy Products
  • Multimedia
    • Videos
    • Podcasts
    • Behind the Scenes
    • Galleries
    • Periodic Table of Dairy Foods
    • Monthly Poll Question
    • Dairy Facts & Stats
  • Exclusives
    • Best of 2014
    • Best of 2013
    • First Half Favorites: 2013
    • Best of 2012
    • 2016 Dairy 100
    • 2015 Dairy 100
    • 2014 Dairy 100
    • 2013 Dairy 100
    • Dairy 100 Articles
    • 2016 State of the Industry Report
    • 2015 State of the Industry Report
    • 2014 State of the Industry Report
    • 2013 State of the Industry Report
  • Advertise
    • Monthly Promos

Copyright ©2019. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing