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ice cream

These are all the posts that have been tagged with ice cream.

Ice cream operation

Meiji Holdings Co Ltd and its subsidiary Meiji Co Ltd have announced the launch of operations for a new ice cream plant operated by Meiji Ice Cream (Guangzhou) Co Ltd. Meiji Ice Cream Guangzhou is the wholly owned subsidiary of Meiji. Located in Guangzhou, Guangdong Province, China, production at the newly constructed plant is scheduled […]

Caramelised nuts range

La Morella nuts, the nut specialist acquired by the Barry Callebaut Group in 2012, is introducing a new range of high quality caramelised nuts for the food industry in Europe. The new sablages are the result of a continuous effort by the team of specialists at la Morella nuts to add new and exciting products […]

A natural emulsifier

Dr Waldemar Buxmann, research and development director, Sternchemie, reports on the benefits of using sunflower lecithin.

Chocolate flavour sensations

Pecan Deluxe Candy (Europe) Ltd has launched a new selection of flavoured centred chocolate cups and shapes – perfect inclusions and decorative pieces for creating enchanting and indulgent desserts, cakes and baked goods. The inclusion specialist’s cola and raspberry chocolate cups, which are ideal for ice cream and almost any other inclusion application, have been […]

Boost for global cocoa brand

Cargill’s cocoa and chocolate business is revitalising its global Gerkens Cacao brand, highlighting its premium nature and key benefits for confectionery customers. “We found from research amongst our customers that Gerkens is a much-loved and well-known brand that is already closely associated with its Dutch heritage, but which needed refreshing,” says Philippe Huet, Cargill managing […]

Ingredients distributor acquisition

Archer Daniels Midland Company has announced an agreement to purchase Specialty Commodities Inc, an originator, processor and distributor of healthy ingredients, including nuts, fruits, seeds, legumes and ancient grains, for US$170m, subject to post-closing adjustments. “One of the ways we are improving returns and reducing the volatility of our earnings is through the expansion of […]

Chocolate decorations range

Barry Callebaut has introduced an extended range of Chocolate Masters Pencils made out of 100 per cent Belgian Chocolate in a variety of sizes and colours. The new collection of Pencils make it easy to create a masterpiece with only one finishing touch. Any creation can be transformed into a mouth-watering masterpiece, be it a […]

The appeal of almonds

According to the latest Innova Market Insights Global New Products Report, almonds outpaced overall food and nut introductions around the world in 2013, climbing 35%, compared to a 10% increase in 2012 (1).

Spirulina approved as colorant

The United States Food and Drug Administration has approved the use of spirulina as a colorant for a wider range of applications. Initially approved for use in candy and chewing gum, the use of spirulina as a colorant has now been extended to frostings, ice cream, frozen desserts, dessert coatings and toppings, beverage mixes and […]

Bright natural red range

Sensient Food Colors Europe has introduced the bright Natural Red Range to enable food manufacturers to create vibrant red shades without having to use carmine. This is especially beneficial for manufacturers of ice cream, water ice and other frozen desserts. Effective August 2014, new EU aluminium regulation limiting the conditions and levels of use for […]

Almonds are top nut

It was revealed after the latest Innova Market Insights global new products report that almonds have maintained their position as leading nut type as they have since 2006. Almonds are also the top nut used in bakery, desserts, cereal and ice cream worldwide and are the second most popular nut for snacking. Confectionery has continued […]

Drawer system for cold storage

Adande Refrigeration has launched a refrigerated drawer system suitable for cold storage and service applications in the food and ice cream sectors. The Adande drawers can hold ice cream in the optimum temperature of -14 to -16 degrees Celsius, and lower the risk of ice crystal formation or bacterial contamination. Additionally, the Adande system ensures […]

New microalgae ingredient

Allma, based in Portugal, supplies chlorella powder that is free from contaminants and rich in phytonutrients, proteins, vitamins and minerals. Allma’s chlorella is grown in closed food-grade production systems, called photo-bioreactors. The photo-bioreactors are exposed to sunlight to encourage photosynthesis, mimicking the growth of microalgae as it occurs in nature. Using gentle spray-drying technology, the […]

Choc-a-like range expands

Barry Callebaut is extending its Choc-a-like range, a selection of compounds for professional bakers, ice cream manufacturers and chocolatiers. The Choc-a-like products aim to allow chocolate professionals to put their creative ideas into practice while increasing workability and minimising production costs. Chocolate can be difficult to work with, but the Choc-a-like compounds aim to offer […]