Printer Friendly


Unilever's new global Centre of Excellence Ice Foods were officially opened this month in the UK and Italy. The Centres will focus on using natural ingredients, such as milk, fruit and cereals, and on minimizing fat, sugar and calories without compromising on taste. The aim is to increase ice cream innovation by developing healthier products that are more exciting and provide varied sensory experiences. The Centres will focus on the freezing and aeration of products and ice technology; product shape, with an eye an increased number of inclusions; supply chain, from cow to cone; and ways to change packaging formats so that they ate made more attractive while also easier to handle and better for the environment.
COPYRIGHT 2008 Ice Cream Reporter
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2008 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Last Licks
Publication:Ice Cream Reporter
Date:Jul 20, 2008
Previous Article:From the "March of Science" department comes word that the United States Department of Agriculture-Aqricultural Research Service (USDA-ARS), Mars,...
Next Article:Mintel.

Related Articles
Unilever launching Ben & Jerry's shops in Spain.
Ice cream sandwiches, other dog treats exploit new niche in frozen food market.

Terms of use | Privacy policy | Copyright © 2021 Farlex, Inc. | Feedback | For webmasters |