Morinaga Milk Industry in Japan uses a patent-pending technology to pasteurize its new lower-fat milk, which contains 60% less fat than regular milk. The process involves mixing steam and milk directly in order to instantly pasteurize the milk.
South Burlington, VT.-based Ben & Jerry’s, part of Unilever Ice Cream, Green Bay, Wis., expands its Fair Trade Certified ice cream flavors with Vanilla and Chocolate.
Kraft Foods Inc., Northfield, Ill., rolls out Philadelphia Ready-To-Eat Cheesecake Filling. Sold in the cream cheese section of retailers’ refrigerated dairy cases, each 24.2-oz tub contains enough filling to accommodate a 9-inch graham cracker pie crust.
There’s good news to be found in the most recent sales data for yogurt, ice cream, and natural cheese. For milk, however, the glass is still half empty.
Enzymes are proteins that speed up the rate of chemical reactions. Ice cream is made from a host of naturally occurring raw materials with enzyme activity, manufactured ingredients produced using enzyme systems and/or materials to which enzymes have been added.
North American consumers seem to be eating a bit less ice cream and other frozen desserts and, they might be a bit more particular about what kind of product they select.
As part of a global effort to raise physical and mental health awareness, manufacturers are formulating products with functional ingredients associated with these areas of wellness.
Understanding the importance and value of packaging for new products continues to be a challenge for many organizations. They continue to see packaging as a cost center (the current package is the benchmark and why would we want to pay more than we do now?) and a liability (because the package must run on the current equipment).
The Tillamook County Creamery Assn., Tillamook, Ore., now markets Tillamookâ Cookie Dough ice cream, while Brenham, Texas-based Blue Bell Creamery's newest flavor is French Vanilla Cappuccino Ice Cream.
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