Your favorite ice cream flavor could say more about you than you might think, US specialty ice cream store chain, Baskin Robbins, has claimed. What's you favorite flavor?
A leading ice cream manufacturer is looking for partners to help it create an ”innovative and surprising sensorial effects during the consumption of ice cream”.
Big Interview: Michael Shoretz, founder and CEO, Enlightened Ice Cream (Beyond Better Foods LLC)
Can ice cream actually be good for you - as opposed to just a little less bad for you? And if it can, will it sell? One man on a mission to find out is Michael Shoretz, founder and CEO of Beyond Better Foods, the start-up behind new market entrant Enlightened...
Underlying sales growth in North America dipped 3.5% at Unilever in the third quarter of 2012, although emerging markets continue to “offer outstanding growth opportunities”, said the firm.
US ice cream giant Ben & Jerry’s has filed a lawsuit against the makers of the ‘Ben & Cherry’s’ X-rated DVD series, claiming that the films are smearing its reputation.
A California court in a class action against Dreyer’s – disputing its ‘all natural’ ice cream claim – has ruled that consumers’ expectations should trump manufacturers’ expectations about what should normally be present in a product.
Sales of ice cream and frozen desserts in the United States were worth $25.1bn last year, according to a new report from Packaged Facts – representing a 2.4% rise over 2010, following two years of flat sales.
Nestlé has revealed that cost pressures affecting its US ice cream business led to it scrap promotion-led sales in 2012 and says the impact on pricing had been “quite dramatic”.
Steep hikes in world prices for black vanilla could mean higher production costs for premium ice cream makers, according to commodity analyst Mintec, which is advising ice cream producers to book their contracts for the spice now.
There's a lot of gas about using natural and sustainable ingredients in foods, but is industry throwing one free and natural ingredient out of the window without considering its potential?
Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.
A non-dairy ice cream made from purely plant-based ingredients, including lupin proteins, has been developed for the market by a team of German researchers.
The US kids’ food market is set to explode in the next five years as food manufacturers try to present themselves as the solution - rather than the cause - of the nation's growing childhood obesity epidemic, according to a new report from Packaged...
Ice creams with added pre- or probiotics can be formulated to have good nutritional and sensory properties, according to research, with careful balancing of the recipe to ensure acceptable taste, texture and colour.
Hot, cold, spicy, tingling and electric sensations could be used to enhance consumers’ enjoyment of foods and drinks, according to Michael Nestrud, a sensory science PhD candidate at Cornell.
Palm and sunflower oil may allow formulation of non-dairy based ice cream with low rates of melting and good structural properties, says new research from Canada.
Ohio’s Senator Sherrod Brown has introduced legislation in Congress that proposes extending country of origin labeling (COOL) to include dairy products.
Comax Flavors has entered an agreement with Food Specialties combining their expertise in flavor and ice cream ingredients to create new products with a particular focus on the growing Asian market.
Frozen novelties are providing opportunities for growth in a mature
ice cream market where there is little room for maneuver, according
to a new report from Mintel.
Microscale bubbles could whip up a range of long-lived, stable foam
products whilst giving formulations interesting sensory properties,
according to research published in Science.
The prebiotic inulin may enhance the texture of probiotic
ice-cream, resulting in a potentially health friendly summer snack,
according to new research.
Wine lees, the sediment left in the bottom of the barrel after
winemaking, could boost the antioxidant profile of ice cream and
slow the melting time of ice cream, suggests a new study from
Taiwan.
Cargill has developed a new functional system for the creation of
frozen desserts and lollies with a chewy-creamy texture, a concept
that could engender much innovation amongst manufacturers.
A new study has reported that probiotic bacteria used in synbiotic
ice cream had 30 per cent higher survivability in storage when
encapsulated in calcium alginate than 'free' probiotics.
Danisco has invested in pilot low temperature extrusion technology
to produce high-quality, low-fat ice-cream, to enable testing of
ingredients using the same systems as its customers use.
FMC BioPolymer has adapted its range of Gelstar products for
Europe's frozen desserts market, to cut costs and fat content
without compromising on the body and creaminess.
Frozen desserts manufacturers must continue to develop innovation
to get ahead in this mature but competitive market, according to a
new report from market research publisher Packaged Facts.
Tasteless and edible antifreeze proteins could prevent the
formation of ice crystals in ice cream, and maintain the smooth,
silky texture, reports research from the US.
Cargill has helped MolliCoolz develop cryogenically frozen ice
cream beads that do not melt and fuse together during distribution
and storage using its proprietary Daritech stabilizer.
The majority of US consumers say they believe full-fat ice cream is
worth the guilt, and would rather eat this than full-fat versions
of other snacks, according to a new survey.
Danisco is marketing its Grinstead IcePro stabilizer systems to
help manufacturers avoiding being stung by volatile prices in the
dairy sector, reducing the need for butterfat and dairy solid
content.
Danisco has developed a new ice cream based on goat's milk,
plugging the formulation as a means for companies to target the
growing demand for speciality products.
Danish ingredients group Danisco has launched a new stabilizer
ingredient designed to allow ice cream manufacturers to cut the fat
content of their products while still maintaining a creamy
mouthfeel.
Two top scientists claim to have developed a frozen dairy dessert
that contains no sugar, trans fats or lactose, heralding new
opportunities for dairy firms to target consumer health trends.
Unilever has developed a new genetically modified protein that it
says will serve up low-fat ice cream without compromising on taste,
as ice cream firms step up the race to please health conscious
consumers.
FMC Biopolymer has developed new technology that allows ice cream
manufacturers to slash the fat content in their products by more
than half, without altering the ice cream's taste and texture.
A newly developed vending machine in the US makes ice cream from
scratch while you wait, shows how dairy firms are finding new ways
to target consumer demand for convenience.
A number of new products are targeted to bring an unusual end to
this year's month of fasting - from 'ancient' chocolate to
beetroot-flavoured coffee and vinegar-based alcoholic drinks.
Food manufacturers have been told that incorporating an uncooked
ingredient into a ready-to-eat food that will not be cooked could
pose a serious food safety risk.
Tate & Lyle has launched a new ingredient solution for low-
fat, no-sugar- added ice cream for the US market and vowed to
continue its ambitious expansion plans.
A roundup of recalled products in June shows the importance of
careful labeling, with the majority taken off the shelves because
of various undeclared ingredients.
Nestlé is being sued in Puerto Rico by a local ice cream firm it
had agreed to buy, accused of deceit, fraud and breach of a
competition authority ruling, reports Chris Mercer.
Ingredients firm Frutarom is targeting the growing US functional
ice cream market with a range of ingredients such as aloe vera to
"support inner beauty" and "relieve stress," writes
Anthony Fletcher.
