by Darryl David | Sep 16, 2015 | Ice Cream Consulting
There is a growing movement in California to support community-based food production, sometimes referred to as “cottage food,” “artisan food,” “slow food,” “locally based food,” or “urban agriculture” movements. These movements seek to connect food to local...
by Darryl David | Aug 26, 2015 | Dairy & Industry News
In food the manufacturing industry, food safety is the number one concern (or should be) to mitigate the possibility of sickening or killing customers via food poisoning. For any US manufacturer of ice cream or food it is required to apply for a license to operate....
by Darryl David | Aug 3, 2015 | Dairy & Industry News
The Pompeo bill also called “The Safe and Accurate Food Labeling Act 2015” and by opponents as “The Deny Americans the Right to Know Act.” Opponents of the bill considered it a dangerous bill for our food supply and the public’s right to access safe food. State...
by Darryl David | Jul 27, 2015 | Dairy & Industry News
The National Egg Shortage: Last spring, the H5N2 avian influenza virus hit farms in the Midwest, resulting in over 48 million turkey and chicken deaths. As a result, May egg production totaled 8 billion, down 5 percent from 2014, according to the USDA. There was also...
by Darryl David | Jul 20, 2015 | Ice Cream Consulting
You’ve seen Trans Fat listed on ice cream labels, sometime 0% or blank space following the word and sometimes not. If a percentage number does follow trans fat, then what is the source, where’s it coming from? Understand the fats: Trans Fat or “trans-unsaturated...
