Study investigates sensory properties of fishy ice cream

Ice cream enriched with fish proteins may be acceptable after production, but storage is a problem, according to new research.

Unilever to create “green energy” at ice cream factory

Unilever is to create “green energy” at its Ben and Jerry’s ice cream factory in Holland by installing a bio-digester which converts natural waste products into gas.

Greek authorities approve Unilever ice cream buy

The Greek competition authorities have conditionally approved the purchase of a Greek ice cream brand by food giant Unilever.

Racy religious ice cream ads fail ASA test

British ice cream brand Antonio Federici has once again fallen foul of advertising rules in the UK over an ad portraying two priests on the verge of a kiss.

Ice cream not a problem for probiotic bacteria: Study

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,...

ADM Cocoa meets rising demand for lower sat fat levels in ice cream coatings

ADM Cocoa says it is fulfilling consumer and industry demand for healthier ice cream products, with a new range of coatings that its claims reduce saturated fat levels by over...

Mintel: Luxury tastes drive big value growth in Euro ice cream

A growing desire for premium and indulgent ice cream has fed high value growth in Western Europe, helping manufacturers defy the recession.

News in brief

R&R buys into French ice cream market

R&R Ice Cream is expanding its reach abroad with the planned acquisition of France’s third largest ice cream manufacturer.

Ice cream and frozen desserts market in US remains solid, says report

Sales of ice cream and related frozen desserts in the US are up on last year as discounts and deals hold off the effects of recession, according to Packaged Facts.

News in brief

Packaging mix-up leads to ice cream recall

A limited number of Breyers ice cream tubs that may contain undeclared wheat are being recalled by makers Unilever in conjunction with the FDA.

New gelatine product for ‘creamy’ fat-free ice cream

Gelita has developed a new gelatine product for fat reduction in ice cream which it claims gives a smoother, creamier mouthfeel than other low fat products on the market.

Here’s the scoop: Ice cream is next for stevia

Stevia could soon be adopted by ice cream manufacturers, claims a partnership of ingredient developers which believes it has overcome the technical challenges of producing frozen desserts using the...

News in brief

Danisco pushes probiotic ice cream

Danisco Bio Actives is upping its commitment to developing probiotic ice cream products globally by developing a kit to assist dessert manufacturers.

We’re not planning warm ice cream, Unilever says

Unilever has denied that it is actively developing ambient ice cream, following newspaper reports that such a product is part of a programme to reduce the environmental impact of its...

News in brief

NASDAQ bell ringing highlights US ice cream growth

The US ice cream and dairy industries turned out in force to end the day’s trading on the NASDAQ and emphasise the innovation and strength in the industry.

News in brief

Ice cream targeted in peanut recall

Wells’ Dairy says that it has expanded a voluntary recall of a number of its ice cream brands across the US over fears they may have been contaminated with Salmonella...

News briefs: Fonterra, Saputo and ice cream voting

This week, Fonterra spies an end to rising commodity prices; Saputo reviews its operations following a fire in its US operations and ice cream gets political.

Ice cream dominates dairy innovation drive

Ice cream is leading growth in the global market for innovative dairy products as consumers increasingly associate the segment as being more of an everyday, year-round household grocery, according to...

Novelties grow despite lackluster ice cream performance

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.

Healthy and fun drive ice cream innovation at new Unilever centre

Unilever's new global Centre of Excellence Ice Foods is aimed at increasing ice cream innovation by developing healthier products that are more exciting and provide varied sensory experiences.

Texture of low-fat ice cream boosted by prebiotics

The prebiotic inulin may enhance the texture of probiotic ice-cream, resulting in a potentially health friendly summer snack, according to new research.