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....
