by Darryl David | Oct 20, 2015 | Dairy & Industry News
Ice cream and frozen dessert processors have their work cut out for them in a very competitive market, but recent numbers show some promise. Ice cream sales are ticking up, ice pop novelty sales increases are kicking the others to the curb and frozen yogurt and...
by Darryl David | Oct 13, 2015 | Ice Cream Consulting
Forrager.com targeted to the cottage community, offers a clear explanation of the term, posting each states law, what the cottage industry is about and foods identified as acceptable and unacceptable to make at home and sell to the public. What is a cottage food law?...
by Darryl David | Oct 6, 2015 | Ice Cream Consulting
From the Government Publishing Office: §110.5 Current Good Manufacturing Practice. (a) The criteria and definitions in this part shall apply in determining whether a food is adulterated (1) within the meaning of section 402(a)(3) of the act in that the food has been...
by Darryl David | Sep 29, 2015 | Ice Cream Consulting
Corn Sweeteners are produced in a variety of ways including liquid, syrup, and solid. Used in a variety of food applications including, beverages, baking, candy, confections, dairy, brewing and chocolate. Below is a chart showing dextrose equivalent (DE) percentage...
by Darryl David | Sep 22, 2015 | Ice Cream Consulting
FDA article for August 2004 and still applies today: Every year homemade ice cream causes several outbreaks of Salmonella infection with up to several hundred victims at church picnics, family reunions, and other large gatherings. From 1996 to 2000 (the latest year...
