Ice Cream/Novelties

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Whether it’s getting scoops at the local scoop shop, trying out the new sundae at a carnival or chasing down the ice cream truck for a bevy of sweet treats, ice cream and summertime go hand in hand.

If you operate a family business, you might be the second or third generation at the helm. Grandchildren in the executive suite (along with grand nephews and nieces) abound in dairy processing.

Packaging protects the product, but it is also a billboard of sorts where processors make claims about a food’s nutrition, value and ingredients.

At City Kidz Food Science Educational Lab, there’s more to ice cream than meets the scoop. Whether it’s learning the behind-the-scenes production process, understanding food science and technology or working to put a product on national stores’ shelves, the lab provides more than just a typical classroom experience.

What needs to be considered when coloring ice cream? Color is almost always added to frozen desserts to enhance the visual appeal of the finished product.

The top three ice cream flavors are not going away, but today’s consumers have become more adventurous in all of their food choices.

Dippin’ Dots produces more than 40 varieties of ice cream, ice cream cakes, sherbet, flavored ice and frozen yogurt.

Futuristic flash-freeze processing creates Dippin’ Dots ice cream and more in Paducah, Ky.

At the recent Natural Products Expo West show in Anaheim, Calif., I was amazed by how many companies promoted new products on the basis of not containing high-fructose corn syrup (HFCS).

Sherbet, water ices and sorbets can very well be forgotten or misunderstood.