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.
Microbubbles could extend shelf-life on food foams
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.
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.
Wine waste could boost stability and health profile of ice cream
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
Cargill launches system for chewy-creamy ice cream
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.
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.
Full-fat ice cream worth the guilt, says consumer survey
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.
Goat's milk ice cream targets speciality market
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.
Danisco stabiliser cuts fat, costs for ice cream
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
Scientists develop sugar free dairy dessert
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 fishing for low-fat ice cream
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
FMC to launch fat reduction technology for ice-cream
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.
Danisco technology taps low-fat ice cream demand
Danisco claims that ice cream with less than one per cent fat is
possible thanks to new technology that prevents unwanted ice
crystals from forming.
US firm unveils ice cream vending machine
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.
Food products: new uses for traditional ingredients
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.