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Food Processing September 2012 Diane Toops	Hydrocolloids Make All the Difference in Ice Cream Formulations Gums such as tara, carrageenan, locust bean and cellulose are good choices for creating a smooth creamy ice cream texture with reduced ice crystal size.
Food Processing October 2005 Diane Toops	Category Report: Ice cream licker shock Despite a problematic 2004, ice cream sales -- and innovation -- have come roaring back. And it may have a new role: as a diet food!
Prepared Foods October 9, 2007 Steven Young	Article: Keeping Up Appearances: Formulating with Colors and Inclusions Coloring can be of critical importance in the overall acceptance or rejection of finished foods, such as frozen desserts.
Popular Mechanics May 15, 2009 Jennifer Bogo	Making the Coldest Ice Cream in the World--But is it Any Good? The perfect ice cream is a balancing act, as there are other factors besides freezing that affect the quality of ice cream.
Seasoned Cooking June 2009 Donna Monday	Easy Ice Cream Recipes If you're in the mood for an ice cream cake, but don't want to spend a lot of prep time in the kitchen, this recipe really takes the cake!
Prepared Foods July 1, 2005 Marcia A. Wade	Why the Cookie Crumbles A cookie without inclusions -- nuts, candies, syrupy swirls, or even dietary fiber -- is no cookie at all. Formulation considerations that keep the matrix intact are key to keeping the cookie crunchy and the angel food cake airy.
Food Processing March 2008	Premium, indulgent, intuitively healthful Haagen-Dazs Reserve focuses on the flavor, not the health benefits, of Brazilian Acai Berry Sorbet.
Seasoned Cooking August 2004 Ronda L. Carnicelli	Ultra-Easy Ice Cream Sandwiches Use what you've got on hand and your own tastes to put together ice cream sandwiches that will have your kids telling their grandkids about them ... hopefully while making their own ice cream sandwiches with them!
Food Processing October 2009 David Feder	How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends.
Prepared Foods April 8, 2007 Paula Frank	Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity.
Food Processing September 2012 Deborah Cassell	Dairy Introductions Include New Twists On Familiar Profiles We all scream ... for inventive flavors of ice cream, yogurt and milk that go beyond basics, mixing healthfulness with indulgence.
Prepared Foods August 11, 2006	Hitting the Shelves New treat: Godiva Ice Cream Bars... YoFarm's first co-branded cereal venture... Bread lines with an enhanced nutritional positioning... etc.
Seasoned Cooking July 2005 Ronda L. Carnicelli	Ultimate Easy Ice Cream Pie Here's an ice cream recipe that takes the decadent treat, lightens it up a bit and offers it in a unique package that will delight summer guests and picky family members alike.
Prepared Foods October 1, 2006	Changing Standards Changes to the Frozen Desserts Standard of Identity will impact the formulation of a number of products. This article addresses what this may mean for ice cream formulations.
Prepared Foods October 2007 Elizabeth Mannie	Article: Smoother Smoothies and Frozen Desserts Available in many types and form, texture-saving ingredients are available to address even the most complex food system, processing, shelflife or storage conditions.
Food Processing May 2010 Diane Toops	Confectionery Makers Sweet Talking with Candy Innovation A little less sugar, a few more healthy ingredients can make confections respectable snacks.
Seasoned Cooking October 2005 Ronda L. Carnicelli	Shortcut Sauces - How Sweet It Is Ice cream, pound cake, brownies -- all great as stand-alone snacks, but even better when topped with one of these shortcut sauces.
Prepared Foods March 1, 2005 William A. Roberts, Jr.	Dairy's Diversity With consumer interest in health and wellness products on the rise, it should come as no surprise that the dairy category followed suit, with a number of such introductions. But there were some losers, too.
Food Processing August 31, 2005	From the Bench: Dairy Flavors & Ingredients Descriptions of culinary dairy products that will help you get creative with your cooking.
Prepared Foods November 2007	Article: Menu Trends: Desserts for All Seasons Desserts continue to be popular menu items, with menus now boasting healthier options, customized ingredients, personalized desserts and high-quality branded ingredients.
Seasoned Cooking September 2005 Ronda L. Carnicelli	We all scream ... These two simple ingredients can put a wide array of simple homemade ice creams within your reach -- and take the drudgery out of using an ice cream maker.
Seasoned Cooking August 2007 Ronda L. Carnicelli	Easy Ice Cream Cake For the price of some ice cream sandwiches and a tub of whipped topping you can easily create this impressive ice cream cake.
DailyCandy May 19, 2006	Creme of the Crop Creme Delight -- tastes like ice cream, but without all the stuff that's bad for your waistline.
DailyCandy July 5, 2005	Lock, Stock, and Two Empty Cartons Safeguard hour ice cream from thieving housemates and others with a cool contraption called the Euphori-Lock.
Food Processing August 2011 Diane Toops	Toops' Scoops: Cool Delights at a Hot 2011 IFT New food and beverage product prototypes at IFT 2011: Almond Cereal Stix... Orange Mango Protein Cooler... Cargill's Sausage Pizza... 2Bite-Bar with blueberries... more...
Prepared Foods September 1, 2005	Hitting the Shelves Vegetables in a Chip... Perfect Proportions... Bite-sized Ice Cream Treats... Going Nuts... Energy Beans... GlobalTrends...
Food Processing June 2012 Deborah Cassell	U.S. Consumers Need Not Go Far for Superfruit Ingredients Indigenous North American cherries and blueberries wield the same powerful antioxidants and nutritional strengths as exotic superfruits.
Seasoned Cooking August 2004 Ronda L. Carnicelli	Ice Cream! The frozen delectation is loved by nearly everyone. Here are some recipes for unusal flavors to make something extra special and unique at home.
Fast Company Lorraine Sanders	Cold Fusion: Welcome To The Liquid Nitrogen-Blasting Old-Timey Ice Cream Shop Of The Future "The gist of Smitten is going back in time and using a new technology to do that better than ever before," says Robyn Sue Fisher. "So we're not trying to be mad scientists of ice cream.
DailyCandy April 24, 2006	Having a Ball There's no catch: the Ice Cream Ball simply churns out honest, humble ice cream.
Seasoned Cooking August 2006 Ronda L. Carnicelli	No Cook Ice Cream Recipe and Variations: Apricot... Cherry... Coffee... Coffee Rum... Orange... Peach... etc.
Food Processing August 2006	Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.
Food Processing May 2012 Mark Anthony	The Changing Face of Confections As bakers and confectioners deal with low-calorie and gluten-free demands, suppliers suggest novel sweeteners and nuts.
AskMen.com November 9, 2000 Simon McNeil	Great Desserts Without The Fat Donuts, ice cream and candies -- we're a nation addicted to junk food and our habit is killing us. An astonishing one-third of the average American's diet is junk food, and the other two-thirds doesn't cut it nutritionally...
Food Processing August 2010 Mark Anthony	Building Healthier Desserts Processors have been trying for nearly a generation to bridge the gulf between the reality of dessert and the concept of health.
Delicious Living August 2006 Joel Warner	Chillin' on frozen foods Frozen food is a convenient way to add to your menu without a lot of prep time, and flash-frozen vegetables and fruits can be more nutritious than canned or even fresh.
AskMen.com Adrienne Turner	7 Desserts You Shouldn't be Eating The worst desserts you can eat if you're trying to lose your gut -- and some healthier alternatives.
Prepared Foods March 7, 2007 William A. Roberts, Jr.	New Products Annual -- Dairy Products Yogurt would appear to be the big winner among dairy products in 2006 -- if you're looking strictly at sales growth.
Food Processing January 2005 Diane Toops	Food Biz Kids: A cookie holding ice cream A panel of seventh-grade students evaluate Cookie Cones. Their conclusions? More sugar, a softer texture and better flavor would take Cookie Cones to "the next level."
Fast Company July 2001 Cheryl Dahle	Taste, Bud John Harrison eats ice cream for a living. As the official taster for Edy's Grand Ice Cream, in Oakland, California, Harrison figures he has personally sampled about 300,000 gallons of the sweet stuff over the past 19 years...
Chemistry World June 4, 2013 Andrew Wilbey	The science of ice cream This second edition by Chris Clarke provides an update on the original, published in 2004, including a new chapter treating ice cream as a composite material.
Food Processing April 2011 Anthony & Feder	Food Processors Work on Building a Healthier Desserts You can build healthier desserts and confections with the right ingredients.
Prepared Foods March 14, 2006 William A. Roberts, Jr.	Dairy Picking If ever there was any doubt of yogurt's mainstream appeal, it certainly was laid to rest this year.
Prepared Foods April 1, 2006	Very Dairy Day Stabilizers play a crucial role in the processing, body, texture, shelflife and distribution of dairy products.
Food Processing November 2011	Food Processing Editors Pick Their Favorite New Food and Beverage Products of 2011 Our favorite products of the year tend to please, calories be damned!
Food Processing July 2008	Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.
Seasoned Cooking August 2008 Linda Kling	Smoothies and Frozen Drinks What's more refreshing than a frozen drink? If you're looking for a delicious, healthy snack your kids will love, then a smoothie is a great choice.
Nutrition Action Healthletter September 2000	Right Stuff vs. Food Porn Ak-mak releases a great new flat bread that can be whipped up in a flash into great snacks or party hors d'oeuvres... The chocolate-dipped ice cream cone coating is now available from Hershey and Smucker's, loaded for bear with heavily saturated fat...
Prepared Foods January 1, 2006	Guilt-free Goodies Blueberry Pomegranate Chunk ice cream, from Kerry America, includes omega-3-fortified walnut bark chips and pomegranate and blueberry flavors, offering consumers a balance of nutrition, flavor and guilt-free indulgence.
Food Engineering January 1, 2008 David Phillips	Quality, Safety Intersect at Crossroad Farms Kroger's largest ice cream and milk facility reaches full stride with continuous improvement programs.