by Darryl David | Jul 26, 2014 | Ice Cream Consulting
When you walk into a restaurant, ice cream shop, frozen yogurt shop or other frozen concoction shop do you really understand what you’re ordering? Here are some terms and descriptions to help. Butterfat: Or milkfat is the fatty portion of milk. Milk and cream...
by Darryl David | Mar 20, 2014 | Ice Cream Consulting
Traveling through the regions of Spain for my first time, I thought it would be fun to check out the local helado (ice cream) shops and sample their products. I was curious to know how popular flavors compared to those in states. Additionally, I had no...
by Darryl David | Jan 2, 2014 | Ice Cream Consulting
The FDA is taking steps to further reduce Trans Fats in processed foods. The FDA and Heart Association are also focusing in on the process of Hydrogenated and Partially Hydrogenated oils. This article put out by the USDA, explains the process. What’s the difference...
by Darryl David | Nov 7, 2013 | Ice Cream Consulting
If you are launching a product line and are not planning on manufacturing it yourself, but rather using a Co-Pack facility, then here are a few True and False assumptions you should know about before signing with a plant. A client is typically surprised when I explain...
by Darryl David | Nov 4, 2013 | Ice Cream Consulting
I made a smart decision to attend the International Dairy Show on Sunday, which was opening day. Attendance was light, which enabled me to cover the show, meet vendors without distraction and partake in samples that were fresh and plentiful. I’d like to explain why...
by Darryl David | Oct 31, 2013 | Ice Cream Consulting
When you’re in the business of helping people in their enterprise like I am, one important investment necessary to make is in attending strategic and important trade shows like the International Dairy Show 2013, November 3–6, 2013, at McCormick Place •...
