Items Tagged with 'gelato'

ARTICLES

Yuengling’s Ice Cream to acquire Revolution Desserts

Revolution desserts owns or licenses four dairy brands.

March 1, 2022

Yuengling’s Ice Cream Corp., Orwigsburg, Pa., said it signed a binding letter of intent to acquire Atlanta-based Revolution Desserts LLC.

Perfect Day partners with Villa Dolce to introduce animal-free ‘gelato’

The collaboration marks Perfect Day’s entrance into the foodservice industry.

October 5, 2021

Berkeley, Calif.-based Perfect Day, a consumer biotechnology company and creator of animal-free “dairy,” says it partnered with Phoenix-based Villa Dolce to introduce “gelato” items to the foodservice industry.

Talenti Gelato & Sorbetto adds flavors to its layered frozen dessert line

May 7, 2020

Talenti Gelato & Sorbetto, part of Englewood Cliffs, N.J.-based Unilever USA, said it released four new Talenti Gelato Layers flavors.

Thrive Frozen Nutrition launches nutritionally enhanced gelato

The gelato is made with high-quality milk proteins and 24 vitamins and minerals

October 11, 2018

The gelato is made with high-quality milk proteins and 24 vitamins and minerals

Talenti Gelato & Sorbetto releases reduced-sugar gelato line

The gelato is made with natural sweeteners monk fruit and erythritol (sugar alcohol)

April 16, 2018

The gelato is made with natural sweeteners monk fruit and erythritol (sugar alcohol)

Frozen dairy desserts

Revelé is a premium, low-calorie whipped gelato

The process of whipping air into the gelato makes the frozen dessert lighter in calories, the company said.

December 16, 2017

The process of whipping air into the gelato makes the frozen dessert lighter in calories, according to the company.

Use the right sweetener systems, stabilizers to avoid heat shock in gelato

We call the relatively high temperatures in a gelato cabinet the ‘danger zone.’ To mitigate heat shock, use the right sweetener systems and stabilizers.

Bruce Tharp

Steve Young

September 11, 2017

Gelato is most commonly presented for sale in a dip shop as a semi-solid product characterized by intense color and flavoring. Composition of gelato varies widely and may be positioned as gourmet, super premium or other market terminologies.

July ice cream month

New ice cream products from 8 brands for National Ice Cream Month

New ice cream flavors from Unilever, Talenti, Yuengling’s and more.

Sarah M. Kennedy

July 4, 2016

A slew of new ice cream flavors and products were released this spring and summer from eight brands, including Unilever, Hiland Dairy and Talenti.

Tillamook releases 14-flavor line of gelatos, ice creams and frozen custards

April 12, 2016

Tillamook, Ore.-based Tillamook County Creamery Association, introduced a 14-flavor line of gelatos, ice creams and frozen custards.

Gelato gives consumers simple ingredients, with indulgence

Kimberly Decker

December 4, 2015

Consumers seek simple ingredient legends and want indulgent flavors. Gelato offers both.

More Articles Tagged with 'gelato'

The right flavor or flavor combination can add excitement to — and encourage trial of — new dairy products such as ice cream, cultured dairy products and dairy beverages. Conversely, the wrong flavor or flavor combination can result in new product failure.

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The Membrane Technology Forum is the premier live event in the commercial membrane and membrane technology sector. This event covers the most important concepts and ideas from the fundamentals of membrane technology, fouling, and cleaning, to emerging new technologies and applications with real-world case studies discussing the problems, proposed solutions you can use today, and final results. The Membrane Technology Forum is the go-to event for processors, plant managers, engineers, chemists, equipment manufacturers, research & development professionals, sales & marketing specialists, technicians, and anyone working with membrane filtration. The program features informative technical sessions covering current topics and emerging trends. Attendees will gain fresh ideas and proactive solutions to help their companies evolve with the changing trends in membrane technology.

Products

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.

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