Prepared Foods - February 2009 - (Page 40) cover story Gelato and Other Gourmet Ice Creams Efforts to meet consumer expectations drive the difference between gelatos and ice creams. Formulation and processing considerations also weigh in. Dr. Bruce Tharp, Tharp’s Food Technology and Steven Young, Steven Young Worldwide ver the years, terms such as “premium,” “superpremium” and “gourmet” have been used to classify and differentiate ice cream and other frozen desserts. These terms are less defined by regulatory standards than by conventional wisdom and consumer expectations. While “premium” ice cream may typically O have 12-14% milk fat, “super-premium” may have 15-18% milk fat. Both terms fail to include other elements of total milk solids, weight per gallon, total food solids and other compositional factors, as outlined in the standards of identity of “ice cream.” In addition, these terms ignore critical, qualitative elements added during the actual manufacturing of the products. That is, they do not include amount, type or quality of flavor or colorings, eating characteristics (e.g., bite, chew, smoothness, creaminess, richness, etc.), packaging options, display and dispensing approaches, or conditions of consumption. However, consumers know what to expect, when claims of “premium” or “super-premium” are made. Thus, the terms, undefined by regulation, may be highly defined in terms of consumer expectations. The same is true in what one might call “ultra-premium,” “gourmet,” “gelato” and other upscale frozen desserts. In any event, the laws of 40 February 2009 ● www.PreparedFoods.com http://www.PreparedFoods.com
Table of Contents Feed for the Digital Edition of Prepared Foods - February 2009 Prepared Foods - February 2009 Contents Hitting the Shelves Category Analysis: Contemplating Condiments Consumer Research: Flavor Launches Signal Trends Regulations: Food Protection MarketWatch Grab and Go: From Street Food to Retail Flavor Secrets: Shrimp Around the World On the National Menu Gelatos and Gourmet Ice Creams R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality R&D Applications: CLA Claims on Ingredient Statements R&D Applications: Leavening Allows Sodium Health Claims Abstracts Prepared Foods - February 2009 Prepared Foods - February 2009 - Prepared Foods - February 2009 (Page Cover1) Prepared Foods - February 2009 - Prepared Foods - February 2009 (Page Cover2) Prepared Foods - February 2009 - Prepared Foods - February 2009 (Page 1) Prepared Foods - February 2009 - Prepared Foods - February 2009 (Page 2) Prepared Foods - February 2009 - Prepared Foods - February 2009 (Page 3) Prepared Foods - February 2009 - Contents (Page 4) Prepared Foods - February 2009 - Contents (Page 5) Prepared Foods - February 2009 - Contents (Page 6) Prepared Foods - February 2009 - Contents (Page 7) Prepared Foods - February 2009 - Contents (Page 8) Prepared Foods - February 2009 - Contents (Page 9) Prepared Foods - February 2009 - Hitting the Shelves (Page 10) Prepared Foods - February 2009 - Hitting the Shelves (Page 11) Prepared Foods - February 2009 - Hitting the Shelves (Page 12) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 13) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 14) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 15) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 16) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 17) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 18) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 19) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 20) Prepared Foods - February 2009 - Consumer Research: Flavor Launches Signal Trends (Page 21) Prepared Foods - February 2009 - Consumer Research: Flavor Launches Signal Trends (Page 22) Prepared Foods - February 2009 - Regulations: Food Protection (Page 23) Prepared Foods - February 2009 - Regulations: Food Protection (Page 24) Prepared Foods - February 2009 - MarketWatch (Page 25) Prepared Foods - February 2009 - MarketWatch (Page 26) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 27) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 28) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 29) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 30) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 31) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 32) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 33) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 34) Prepared Foods - February 2009 - Flavor Secrets: Shrimp Around the World (Page 35) Prepared Foods - February 2009 - Flavor Secrets: Shrimp Around the World (Page 36) Prepared Foods - February 2009 - On the National Menu (Page 37) Prepared Foods - February 2009 - On the National Menu (Page 38) Prepared Foods - February 2009 - On the National Menu (Page 39) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 40) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 41) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 42) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 43) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 44) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 45) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 46) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 47) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 48) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 49) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 50) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 51) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 52) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 53) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 54) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 55) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 56) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 57) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 58) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 59) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 60) Prepared Foods - February 2009 - R&D Applications: CLA Claims on Ingredient Statements (Page 61) Prepared Foods - February 2009 - R&D Applications: CLA Claims on Ingredient Statements (Page 62) Prepared Foods - February 2009 - R&D Applications: Leavening Allows Sodium Health Claims (Page 63) Prepared Foods - February 2009 - R&D Applications: Leavening Allows Sodium Health Claims (Page 64) Prepared Foods - February 2009 - Abstracts (Page 65) Prepared Foods - February 2009 - Abstracts (Page 66) Prepared Foods - February 2009 - Abstracts (Page 67) Prepared Foods - February 2009 - Abstracts (Page 68) Prepared Foods - February 2009 - Abstracts (Page 69) Prepared Foods - February 2009 - Abstracts (Page 70) Prepared Foods - February 2009 - Abstracts (Page 71) Prepared Foods - February 2009 - Abstracts (Page 72) Prepared Foods - February 2009 - Abstracts (Page 73) Prepared Foods - February 2009 - Abstracts (Page 74) Prepared Foods - February 2009 - Abstracts (Page 75) Prepared Foods - February 2009 - Abstracts (Page 76) Prepared Foods - February 2009 - Abstracts (Page 77) Prepared Foods - February 2009 - Abstracts (Page 78) Prepared Foods - February 2009 - Abstracts (Page 79) Prepared Foods - February 2009 - Abstracts (Page 80) Prepared Foods - February 2009 - Abstracts (Page 81) Prepared Foods - February 2009 - Abstracts (Page 82) Prepared Foods - February 2009 - Abstracts (Page 83) Prepared Foods - February 2009 - Abstracts (Page 84) Prepared Foods - February 2009 - Abstracts (Page 85) Prepared Foods - February 2009 - Abstracts (Page 86) Prepared Foods - February 2009 - Abstracts (Page 87) Prepared Foods - February 2009 - Abstracts (Page 88) Prepared Foods - February 2009 - Abstracts (Page 89) Prepared Foods - February 2009 - Abstracts (Page 90) Prepared Foods - February 2009 - Abstracts (Page 91) Prepared Foods - February 2009 - Abstracts (Page 92) Prepared Foods - February 2009 - Abstracts (Page 93) Prepared Foods - February 2009 - Abstracts (Page 94) Prepared Foods - February 2009 - Abstracts (Page 95) Prepared Foods - February 2009 - Abstracts (Page 96) Prepared Foods - February 2009 - Abstracts (Page Cover3) Prepared Foods - February 2009 - Abstracts (Page Cover4)
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