by Darryl David | Sep 29, 2016 | Ice Cream Consulting
This is Part 1 of 3 in the ice cream consulting series Basic Steps for Starting Your Business. Part 1 – Business Plan Part 2 – Making It Legal Part 3 – Marketing Plan As a ice cream consultant you wouldn’t think that I would...
by Darryl David | Sep 14, 2016 | Cannabis Consumables
What in the heck is a ice cream consultant doing writing a piece on THC Consulting? What could Darryl’s Ice Cream Solutions possibly know about helping a startup interested in venturing into the THC Infused consumable business? Manufacturing a THC infused...
by Darryl David | Aug 29, 2016 | Ice Cream Consulting
Clients are requesting their product be labeled as “All Natural”, why, because they want to say to their customer that the product is as wholesome as possible. But does the word natural really tell the full story about what’s inside the product, maybe not. When...
by Darryl David | Aug 22, 2016 | Ice Cream Consulting
Do brands need to include the “gluten free” claim on the label of every product that is “gluten free”? In a word, NO! Moreover, in many cases it is unnecessary and confusing for the consumer. Why do brands overuse the “gluten free” claim? More and more, you hear...
by Darryl David | Jul 18, 2016 | Ice Cream Consulting
There was a recent article in Dairy Foods magazine, written by Kimberly Decker regarding consumers demanding to simplify food labels and what the industry calls “Clean Labeling”. Many large manufacturers have stretched the boundaries on the meaning of a word like All...
by Darryl David | Jul 11, 2016 | Ice Cream Consulting
Here is an excellent reference article on sweeteners from real sugar to artificial sweeteners. In ice cream and many frozen desserts, sugar is used for both sweetness properties as well as for solids. Using and consuming in moderation is always important and...
by Darryl David | Jul 4, 2016 | Ice Cream Consulting
There are a number of “fat” term references heard when discussing dairy products. This ice cream is 16 percent butterfat, my yogurt is only 1 percent milkfat, the gelato is low in fat. So what is the difference in terms and is butterfat the same as milkfat. SFGate...
by Darryl David | Jun 13, 2016 | Ice Cream Consulting
In the past, I have written a number of articles on the subject of LN2 or Liquid Nitrogen. The Estimated Cost Difference Liquid Nitrogen Ice Cream Shop vs Standard, Is a Liquid Nitrogen Parlor Right For You and Liquid Nitrogen Ice Cream Consultant Quoted in USA Today....
by Darryl David | Jun 9, 2016 | Ice Cream Consulting
FDA Docket No. FDA-2012-N-1210 – 21 CFR Part 101 May 20, 2016 Food nutrition panels have been the same for 20 years, however the gavel is down with the final ruling on July 26, 2016 with manufacturers of consumer goods having until July 26, 2018 to comply. Some...
by Darryl David | May 16, 2016 | Ice Cream Consulting
Las Vegas Innovator Opens First Speciality Manufacturing Plant to Produce Alcohol-Infused Ice Creams & Sorbets in the U.S. Momenti Spirited Ice Creams officially launches as America’s first spirit-infused super-premium ice cream brand Apr 18, 2016, 11:00 ET...
