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TRENDS IN THE AMERICAN ICE CREAM MARKET.

[In Italian. / En italien.]

Author(s) : BRAY F.

Type of article: Article

Summary

THE AMERICAN ICE CREAM MARKET IS NOW AT A HIGH LEVEL, PRODUCING ABOUT 100 CUPS PER CAPITA PER YEAR. PREMIUM ICE CREAM SHOWS AN INCREASING TREND, MAINLY WHEN THE CHOICE OF INGREDIENTS CONVERT ICE CREAM INTO A SNACK FOOD. THIS PAPER REVIEWS THE CHARACTERISTIC FEATURES OF PREMIUM ICE CREAM, VIZ FAT CONTENT (12-18%), LOW OVERRUN (25-80%), USE OF FRESH WHOLE MILK AND SUCROSE, ABSENCE OF NON-MILK PROTEIN AND OCCASIONALLY EMULSIONING AND THICKENING ADDITIVES. A. M.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1984-2147
  • Languages: Italian
  • Subject: Figures, economy
  • Source: Rev. Ferment. Ind. aliment. - vol. 22 - n. 10
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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