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 natural sweetener.
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 consumer goods.
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.
Ice-cream testing made simple with near infrared analyser
A new, easy and quick way to test ice-cream mix has been made possible thanks to the calibration for a near infrared analyser, said manufacturers Foss.
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 a new report.
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.
Danisco invests in pilot ice cream making technology
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.
News briefs: Bright Dairy, Winn-Dixie and UK ice cream
This week, Bright Dairy profits from a Chinese yoghurt focus, US
retail group Winn-Dixie sell off dairy plants, and impulse buying
is found to be the key driver in the UK ice cream market.
Unilever targets Russia for ice cream expansion
Unilever is to extend its presence within ice cream manufacture
after announcing this week that it has agreed to acquire Russian
ice cream company Inmarko.
News briefs: Friesland Foods, Parmalat, ice cream recalls
This week, Friesland Foods appoints a new executive to steer
operations ahead of a possible merger plan, Parmalat sets its
sights at four global banks in a new court case and Dreyer's
recalls some ice cream brands.
Danisco bags British ice cream patent
Danisco has obtained a patent in Great Britain for a dairy
replacement technology aimed at both the cost and health concerns
of ice cream makers.