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.
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.
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 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.
Sensitivity to changing regional tastes, exotic flavour mixes,
labelling and packaging will determine how successful processors
are in attacking Western Europe's stagnant ice cream market.
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.
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.
Anglo-Dutch consumer giant Unilever is set to overhaul its
management structure - a move which it claims will help restore
top-line sales growth and allow it to draw a line under what it
called an "unsatisfactory" 2004 performance,...
A Tetra Pak subsidiary has found a dipping and coating solution for
novelty ice creams, which it hopes will eliminate sub-standard ice
cream coatings - welcome news for ice cream manufacturers seeking
to satisfy the quality-conscious...
A UK firm has come up with an innovative packaging and processing
solution that will allow smaller retailers to create their own
branded ice-cream products at the point of sale (POS), giving them
the opportunity to penetrate the highly-consolidated...
A new ice cream product enriched with iodine is to be launched in
the New Year by Russian dairy group MiasoMolTorg JSC, the first
product of its kind on the Russian market and the latest to play on
the health credentials of dairy...
Confectionery manufacturers are increasingly turning to other food
categories to drive growth, building on the strong brand awareness
of their products to garner additional profits, suggest market
analysts Euromonitor.
Dairy products remain an important growth driver for Swiss food and
beverages group Nestlé, despite the disposal of a number of assets
and poor weather conditions which affected sales during the first
half. But organic growth was...
Canadian supplier of food processing equipment Quadro has come up
with equipment to reduce the size of high-fat ice cream ingredients
(chocolate/pralines) for use in premium ice cream products.
Millions of dollars in investment poured into a new technology may
pay off for US food manufacturer Dreyer's Grand Ice Cream Holdings.
Targeting the low-fat market, the company said that it has
developed a revolutionary "slow...
When onlookers of the food ingredients industry claim that
consolidation will be a key trend in coming years they are
generally referring to mergers and acquisitions. But could it be
that consolidation in this increasingly competitive...
Cerestar Food & Pharma Specialties Europe has added a new grade
of bio-organic glucose syrup to its C*BioSweet product portfolio.
The new product meets demand as the bio-organic food market
continues to grow.
The success of the One-Shot brand of single portion ice cream
dispensing has led the inventor to restructure its group operations
in order to handle the continued growth of its product range.
Finnish packaging provider Huhtamaki has supplied Unilever with a
line of innovative packaging for its Carte d'Or ice cream yoghurt,
recently launched in a number of European countries.
The latest visit to Mintel's Global New Products Database shows
that there is no risk of any slowdown in the number of innovative
and unusual food products being launched across the world, with
cheesy ice cream just one of the...
The post-Christmas period is often one of reflection, not least
regarding all those extra kilos we put on from eating too much. But
as the Mintel Global New Product Database shows, there is little
chance to lose some weight with a...
Finland's Raisio group has sold its Swedish ice cream business
Carlshamn to Ingman Foods, another Finnish dairy producer, for an
undisclosed sum. Raisio is selling off non-core businesses to raise
cash for its more important...
