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.

Nuts, chocolate, fruit and other inclusions can elevate dairy foods from ho-hum to top-shelf.

Inclusion Technologies LLC , a leading manufacturer of specialty inclusions and nut extenders/replacers, announced today that it has been awarded the SQF Level 3 Certification by the Safe Quality Food Institute (SQFI).

Developers of confectionery products have gained more naturally derived coloring options for fat-based systems. DDW’s newest proprietary technology has broadened the natural range of oil dispersible brown, blue, green, purple and pink hues that originate from water soluble coloring.

The GMF is an in-line filling machine with several features to optimize production and reduce waste, while giving several possibilities for filling with ice cream and water ice.

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