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Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.
Milk is clean, but what about those other ingredients in yogurt or ice cream? Is there such a thing as a clean-label nut, chocolate or inclusion? We asked a few experts.
Moviegoers don’t flock to the latest installment of their favorite superhero franchise for deep musings on the human condition. By that same token, consumers don’t dive into salted-toffee truffle sundaes to jumpstart their diets. They do it because it’s fun.
Formulating with fruit, nuts and chocolate helps dairy processors create innovative foods based on consumer needs. Inclusions can even solve processing issues, like avoiding chalkiness in calcium-fortified yogurts.
