ShareTRENDS 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.
Links
See the source
Indexing
- Themes: Economic data and statistics
- Keywords: Statistics; USA; Ice cream
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