Arctic Zero adds new pint, bar flavors to its frozen dairy dessert line

April 10, 2017

San Diego-based Arctic Zero, added three chunky pint flavors and one new bar flavor to its line of “Fit Frozen” lactose-free and low-calorie dairy desserts.

Tate & Lyle launches DOLCIA PRIMA™ Low-Calorie Sugar

February 24, 2015

Now low-calorie versions of consumers’ favourite food and beverage brands can taste the same as the full-sugar versions

Greek yogurt

Prairie Farms creates 100-calorie Greek yogurt line

April 5, 2014

Prairie Farms expands its Greek yogurt line with new 100-calorie flavor options.

Celanese Food Ingredient Business Introduces Qorus, the Sweetener System that Enriches Expectations

Qorus allows companies to deliver authentic taste to reduced calories labels

July 1, 2013

Qorus™ allows companies to deliver authentic taste to reduced calories labels

Dairy Foods www.dairyfoods.com ingredients

Tate & Lyle introduces Tasteva, a zero calorie stevia sweetener

April 26, 2013

Tate & Lyle introduced Tasteva, a stevia sweetener that provides zero calorie sweetness in use.

Tharp & Young On Ice Cream

Formulating low-calorie ice cream

There is more than one route to reducing calories in frozen desserts. The choice of dairy ingredients, sweeteners and processing techniques all play a role.

Bruce Tharp

Steve Young

April 13, 2013

For years, processors have reduced the fat and total sugars in a wide variety of frozen dessert formats with varying degrees of technical, nutritional, sensory and economic success.

Join the experts from EXBERRY® by GNT to learn how you can leverage colors from fruit, vegetables and edible plants to level up your dairy and non-dairy innovations, including a deep dive into frozen & chilled dessert categories.

Membrane Technology Forum

The premier live event in the commercial membrane and membrane technology sector. It is the go-to source for processors, plant managers, engineers, chemists, equipment manufacturers, research and development professionals, sales & marketing specialists, technicians with informative technical sessions covering current topics and emerging trends.

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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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