Tag: Chocolate

The Future of Ice Cream

Ice cream, America’s favorite treat, has been around for a very long time. It is believed that some form of ice cream dates back to 200 B.C. Folk lore has it that in the 1st Century, Roman Emperor Nero ordered his slaves to bring ice from the mountains to make his iced mixture with fruit topping. Since ice cream has evolved in one form or another for over more than 2000 years, what is in the future of the ice cream business?

An innovative product called “Dippin’ Dots” has already made pioneering advances in the freezing techniques of ice cream that may pave the way to a whole new ice cream of the future.

Curt Jones, a microbiologist and Founder and Chairman of Dippin’ Dots began using cryogenic encapsulation which uses extremely cold temperatures to freeze tiny beads of ice cream, yogurt and ice crystals. The quick deep freeze preserves the freshness of the flavor of the ice cream ingredients. The ingredients are fresh dairy products and fruity and exotic flavorings. Liquid nitrogen flash freezes the ingredients almost instantly. This cryogenic flash freezing process may put an end to the use of the huge ice cream hardening tunnels.

Another ice cream of the future may actually be semi-sold in form and will be kept in the refrigerator rather than the freezer. Since ice cream will be able to be kept in the refrigerator, then packaging will likely change.
Vending of frozen snacks and soft-serve premium and low-fat ice cream is a trend for the future. The vending machines will provide consumers healthy products in the workplace, public places and in schools. These pre-packaged single serving products are convenient and are already portioned for counting fat grams and calories.

It stands to reason that with the increased concern over the nations’ growing waistlines, the science of ice cream will constantly be involved in working to find a healthier ice cream that suits America’s palate, lasts longer, and costs less. Food science is constantly looking for fat substitutes that will replace the butterfat in ice cream. However, if there is no fat in ice cream, it couldn’t technically be called ice cream because there has to be a minimum of 10 percent fat in the ingredients.

Co-branding is a recent trend in ice cream that is expected to continue. Ice cream products are teamed up with other products like candy, chocolate, cookies, peanut butter, and coffee to make premium ice cream products. This has been a very popular marketing strategy that has brought attention to ice cream products and other products. The success of this partnering will entice manufacturers to continue this method into the future.
Ice cream has been around for over 2000 years and isn’t likely to go away very soon. With such longevity, perhaps it will be around for another 2000 years. It remains to be seen how the product will evolve over time. Will ice cream go full circle and go back to the original, healthier fat-free version of ice covered with fruit topping? But then it wouldn’t technically be ice cream.

Origins And History Of Ice Cream

If one is curious about the facts concerning the origin of ice cream, the curiosity will have to continue to stand, for no one is one hundred percent certain of its exact origin. The absence of facts leads to theories, and the most prominent ones are quite interesting. The most interesting aspect of the theories of ice cream’s origin, however, are the inconsistencies. Perhaps it was invented by the Roman emperor Nero, perhaps it was discovered by Marco Polo, or perhaps the early Chinese deserve the credit. Facts also give way to unproven theories in terms of its time of invention. It has been theoretically calculated that ice cream had its beginnings around 618-97 A.D., the second century B.C., and the fourth century B.C. The only clear fact about the origin of ice cream is that no one knows the facts.

The history of ice cream throughout the ages is a different story. Ice cream has been enjoyed in most parts of the world; and each part of the world has brought its own special variations to the subject of ice cream. Thomas Jefferson can be credited with introducing ice cream to America. Long being a much-loved dish in England, ice cream’s first place in America was limited to the wealthy, but soon gained a place with the general population as ice cream parlors were established. No longer limited to the upper-class, ice cream soon became a part of life for the American public in general.

The very first commercial ice cream company in the United States began in Baltimore in in 1851. Established by Jacob Fussell, this ice cream plant was a decisive step toward making ice cream accessible to the American public. The invention of the hand-cranked freezer in 1846 marked the beginning of production of the type of ice cream which has continued in its popularity to the present day.

Other well-known ice cream variations also have interesting roots. The ice cream cone, similar to the style we are familiar with today, was first produced at the St. Louis World’s Fair in 1904. And the original Eskimo Pie was designed in Iowa in 1920. The history of ice cream in the United States makes clear the point that regardless of its changes and variations throughout the years, the American public’s love for ice cream is one factor which has never changed.

In other parts of the world, ice cream has a number of variations. Some countries’ ice creams bear little resemblance to what we know as ice cream, but are equally enjoyed by their citizens. In some countries the emphasis is less on the dairy products which we generally associate with ice cream, and, instead, on fruits and the frozen nature of the dessert, placing the dish more in the range of sorbets, sherbets, and even snow cones. In India, the origin of ice cream products goes back to the fruit sorbets of the sixteenth century. More closely related to the American version of ice cream is Kulfi, which is frozen milk and sugar with added flavorings such as orange, peanut and apple.

Although ice cream production in the United States began as a delicacy inaccessible to the general population, it soon gained widespread appeal. Ice cream’s availability to the public which began in New York and Philadelphia’s ice cream parlors has, over the course of time, resulted in the approximately five hundred commercial ice cream companies currently in business.

With seven ice cream plants in the United States, Dreyer’s, which is based in City of Commerce, California, is currently the largest selling ice cream manufacturer in America. Ever expanding their line of flavors, Dreyer’s also produces sherbets and fruit bars. The production– and consumption– of ice cream has come a long way since Thomas Jefferson first introduced it to the United States.

Let’s Celebrate With Ice Cream!

People love celebrations, and people love ice cream. What better of a combination than a celebration with ice cream? All it takes is a little imagination and planning to design an event which everyone present will enjoy. Allow yourself to be creative, and the results should be memorable.

In planning a celebration, one of the first factors is to take into consideration the preferences of your guests. You can decide whether you wish to present a variety of ice cream, or one basic creation which will appeal to everybody. While the former is in general much simpler, the latter does not need to be difficult and can generate a very positive effect on your guests. The key is in having an idea about coordinating your treats to your guests’ tastes.

If your celebration consists of sophisticated guests, you may not think that ice cream would be a suitable dish. But as most people do love ice cream, it is the presentation which matters the most and will lead to the best response from your guests. One absolutely delightful ice cream dish which will appeal to both the taste buds and sophistication of your guests is Baked Alaska. Baked Alaska is not nearly as difficult to make as one might think; and the time and effort put into this famous ice cream creation will be well worth the effort. Hidden under the savory meringue can be any flavors of ice cream that you and your guests desire. This traditional ice cream dish will certainly be the focus of admiration at your next dinner party.

For celebrations of a more casual nature, many people like ice cream pies. Ice cream pie is easy and quick to make, requiring very little preparation. Most styles of ice cream pie can be made by simply placing the ice cream in a pie shell, topping it with your favorite prepared pudding mixture, and adding whipped cream. Of course there are more detailed recipes, but this is by far the easiest and quickest to prepare.

For special events, most ice cream shops sell ice cream cakes which can be custom-decorated to your specifications. These cakes are always well-received at celebrations such as birthday parties. Dairy Queen, Carvel, and Baskin-Robbins are at the top of the list of ice cream shops which make these delightful cakes. Many grocery stores also sell smaller, ready-made ice cream cakes.

When celebrations include small children, for them to gain the most enjoyment from the occasion it should be taken into consideration that their preferences are quite varied. Some children naturally prefer simplicity, and will get more enjoyment from ice cream products which fall into the category of quick and easy and portable. These are the youngsters who would most like hand-held ice cream products such as ice cream bars, ice cream sandwiches, fruit bars and popsicles. Other children are drawn toward anything which is creative. These are the children who would most like ice cream treats that contain all sorts of extras that are colorful and tasty. They tend to like their ice cream with anything from chocolate coating shells to jellybeans mixed in.

When planning a celebration around ice cream, don’t forget that many people enjoy being a part of the process. While it is an individual preference, you will even find senior citizens who get as much enjoyment from making their own ice cream as little children do. In making the celebration a success it is a good idea to know in advance whether your guests will want to participate in ice cream making. If you choose this activity for your next special event, be sure to have enough ingredients on hand, and allow time for preparation and clean-up!

Issues About Ice Cream

If you love ice cream, making choices that are right for you often involves more than your personal preference of flavor and style. As ice cream companies now manufacture and sell an increasingly-large range of ice cream products, it is helpful to know the differences between these products. Some ice cream products are simply better for you than others; and you may want to take these factors into consideration whether or not you have any dietary restrictions or weight-loss issues which directly affect you. Being a well-informed consumer is the best way to go about this, and it will provide for more healthy choices as well as more enjoyment of the ice creams that you select.

If you have the need to reduce the amount of sugar that you consume, you may be interested in knowing the difference between “no sugar added” and “sugar free.” Some people do not even realize that there is a difference, and the difference is not markedly clear on most ice cream packaging. These terms do not mean the same thing. The difference between sugar free and no sugar added is really quite simple, but unfortunately many consumers are not aware of it. No sugar added only means that there was no sugar added to the ice cream during its production; the sugar content from the original ingredients, however, remains in the final product.

For a product to be labeled sugar free, however, the requirement is that the product have no more than .5 grams of sugar per serving. This is difficult with a product such as ice cream, for many of the ingredients which are in ice cream contain their own natural sugars. The sugar free status is hardest to achieve in ice creams which contain fruit or nuts, for both are quite high in their own natural sugar content. Even the basic ingredients needed to produce ice cream contain natural sugar. Some ice cream manufacturers are currently working on methods to improve their sugar free ice creams, in order for these products to remain healthy while not sacrificing taste and quality.

An important consideration for those on weight-loss diets is that the calorie content itself of fat-free, lowfat, and light ice creams is not significantly different from the more standard styles. These designations are more relevant to those who specifically have dietary restrictions on their fat intake.

The standards by which these differences are determined begin with the requirement that ice creams which are labeled light or reduced fat must have a lower fat content than the regular style. Both have a higher fat content than products which can be labeled low-fat. As cream, the main ingredient in regular ice creams, has a very high concentration of fat, it is difficult to produce ice cream with a very low or nonexistent fat content; doing so generally places it in the category of ice milk.

Although ice cream in its natural state is a dairy food that is rich in calcium, those with a special dietary interest or health concern may wish to consider ice creams which are fortified with calcium. This would be a good choice for children and teens whose teeth and bones are still developing, and for women who have a concern or family history of osteoporosis. Although calcium fortified ice creams may tend to be a bit more expensive than the regular varieties, the longterm health benefits to choosing calcium fortified ice cream are well worth it.

Ice cream is no longer as simple as it used to be. But becoming informed about the differences in the many choices which are available to day is the best step toward making healthy choices.

Ice Cream Today

What is happening and new in the world of ice cream? As companies continuously strive to improve their products, and to make them more appealing to customers, much goes on behind the scenes to generate such improvements. Everything from taste, packaging, and numerous factors for the health-conscious are frequently scrutinized, debated, and changed, to keep up with the times and to generate the most sales.

The majority of customers would not be pleased if the only ice cream available to them was the original version first brought to America by Thomas Jefferson. The majority of customers would also not be pleased if ice cream companies did not present them with any flavor varieties, no provisions for customers with dietary restrictions or weight-loss issues, or even a basic choice in whether one prefers ice cream in a cone or a bar. When it comes to consumers, most do not want a “one size fits all,” but rather an extensive range of choices in the products they purchase.

One of the most important factors influencing choice is that of health concerns. No longer a product which is off-limits to many for this reason, ice cream is now being produced with two factors which were not available in ice cream’s early days. First, ice cream is now being produced which takes into consideration various health concerns. Second, ice cream is now being made in ways which promote better health for its customers in general.

An improvement to ice cream which has had positive effects on the most people has been the alterations to one of ice cream’s main ingredients: sugar. The subject of sugar is very important to those with certain health conditions, most notably diabetics. As a person who has diabetes must pay close attention to his or her intake of sugars, ice cream used to be one of the many treats which was completely off-limits. Fortunately, that is no longer the case. Ice cream manufacturers now produce a nice range of ice creams which allow diabetics to enjoy this product while at the same time safeguarding their health.

In addition to ice cream made especially for diabetic consumers, the sugar subject is also often of interest to those who have weight-loss goals. While sugar itself is not nearly as disastrous to weight-loss diets as many previously believed, ice cream manufacturers take this issue into consideration and make ice creams which are sugar-free, as well as no-sugar-added products. Keeping their ice cream customers happy has accounted for sugar being replaced by numerous sweeteners and substitutes. One which is currently favored is aspartame.

As many customers also wish to limit their intake of fat, ice cream is now produced which will aid in this factor also. Whether one is on a controlled-fat diet for health reasons, or simply a matter of choice, ice cream companies now produce a wide range of tasty low-fat ice creams which provide both the health benefits and variety that will make all of their ice cream fans happy. No longer having to cut ice cream out of their diets, or settle for less-enjoyable substitutes, consumers are being presented with more and more healthy ice creams from which they can choose.

Not content with merely making ice cream better, those in charge of its production wish to make it the best. Unlike the early days of ice cream, or even just a few decades ago, where what you saw was what you got, many ice creams are now being fortified with extra calcium, and research is being done to find what other improvements can be made. For ice cream fans, it is good to know that ice cream producers are constantly seeking ways to improve their products to make ice cream accessible and enjoyable for everyone.