Angus Murray wanted to create something families would love, with fun flavors he described as “totally selfish.” Launched in March, the product is already gaining traction in the US coasts and across the pacific in China and Hong Kong.
Ever found yourself unable to shake off the stress of the day even while enjoying your evening bowl of ice cream? Bebida Beverage Co. (BeBevCo), the manufacturer of Koma Unwind relaxation drink, hopes to address the roughly 100 million consumers who either...
Absorption of calcium from ice cream is no different than from low-fat milk, highlighting the potential of the summer treat as a potential bone health food, says a new study from Unilever.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
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.
The prebiotic inulin may enhance the texture of probiotic
ice-cream, resulting in a potentially health friendly summer snack,
according to new research.
Unilever has joined the growing number of manufacturers exploring
new ways of delivering probiotics by launching an iced lolly aimed
at children in the UK.
Frozen desserts manufacturers must continue to develop innovation
to get ahead in this mature but competitive market, according to a
new report from market research publisher Packaged Facts.
Tasteless and edible antifreeze proteins could prevent the
formation of ice crystals in ice cream, and maintain the smooth,
silky texture, reports research from the US.
Cargill has helped MolliCoolz develop cryogenically frozen ice
cream beads that do not melt and fuse together during distribution
and storage using its proprietary Daritech stabilizer.
Probiotics manufacturer China-Biotics has signed an agreement with
Chinese dairy firm Bright Dairy & Food to supply probiotics for
its ice cream products, an application the companies claim is a
first in China.
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 is marketing its Grinstead IcePro stabilizer systems to
help manufacturers avoiding being stung by volatile prices in the
dairy sector, reducing the need for butterfat and dairy solid
content.
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.
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.
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.
Ice-cream manufacturers gearing up for the season should take note
as Haagen-Dazs and Unilever announce in the same week the
introduction of low-fat offerings for this summer, writes
Philippa Nuttall.
Suppliers of ingredients to the developing ice cream market in
China will welcome news that Nestlé, the world's number one food
maker, will deepen penetration and sharpen competitiveness in this
burgeoning market through new...
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...
One century on and millions of ice cream tubs later the US 'food
police' are out in force calling on ice cream retailers to tell the
full story about saturated fat and calorific content.
