May 23, 2017 Last Updated 12:22 AM, Apr 14, 2017

The Latest Scoop presents the top trends, products, and tips in the frozen dessert industry.

Charitable Scoop

Jack Nicklaus Charitable Scoop

Golf icon Jack Nicklaus and The Schwan Food Company have teamed up with Children’s Miracle Network Hospitals. Jack Nicklaus Ice Cream is celebrating its first anniversary with a commitment to contribute to this national non-profit organization that raises funds and awareness for 170 children’s hospitals across North America. The ice cream brand was already a proud supporter of the Nicklaus Children’s Health Care Foundation. “I’m extremely proud of the work we’ve done together with Schwan over the past year,” Jack Nicklaus said. “My wife Barbara and I have a passion for philanthropy and, especially, supporting pediatric care through our work in South Florida and nationally with our Nicklaus Children’s Health Care Foundation and Nicklaus Children’s Hospital. Our family has enjoyed a wonderful relationship with CMN Hospitals in recent years, and because Schwan shares our passion for helping children, together we now look forward to advancing the mission of CMN Hospitals nationwide through the sales of our ice cream.” Dimitrios Smyrnios, CEO of The Schwan Food Company, adds, “In working with Jack, Barbara and Children’s Miracle Network Hospitals, Schwan will have the special opportunity to help children and families in communities across the country. And let’s not forget that everyone loves ice cream, so we have the added benefit of putting smiles on kids’ faces.” www.jacknicklausicecream.com

Frosty Cold

Frosty Cold

Frosty Cold Technologies has developed a Zero Power Cooling (ZPC) coolant solution that can provide perpetual chilling without any source of power whatsoever. The patented innovation is a powdered coolant agent that initially transforms into a sub-freezing product when any kind of water is added to it – even sea or ocean water. The Frosty Cold Tech coolant is reusable inside its packaging as it automatically regenerates via evaporation and can be refreshed hundreds of times over. When the water evaporates, the coolant dries out and retains 100% of its cooling ability for future use. Frosty Cold helps provide a uniquely efficient and effective cold chain solution for many industries including the frozen dessert segment. The product can be adapted to any custom shape/volume, flexible or rigid packaging, and can even be formulated to achieve any freezing point or temperature desired. It is 100% recyclable and contains no toxic chemicals. For information, visit www.frostycoldtech.com.

Coffee Extreme

Haver Coffee Extreme

The Coffee Extreme solves the most common problem with continuous coffee service events: Keeping the coffee hot. Using sophisticated vacuum insulation technology, the Haber Coffee Extreme keeps coffee above 165°F for 24 hours. “Our engineers spent a lot of time on this project with the goal of solving the on-going challenge that caterers and banquet managers face every day – keeping the hot coffee hot for extended periods of time. Standard insulated urns don’t last long enough and are too difficult to manage, and sterno urns burn the coffee,” said David Haber, President of DW Haber. “There is no pre-heat required, no canned fuel necessary to keep temperatures up and it fits almost all brew systems. Operators can brew directly into the Coffee Extreme and display in our stainless steel cover up design. Just brew, place and walk away!” Coffee Extreme is available in a 2-gallon size and with a stainless steel cover-up that is stylish, fitting perfectly with many of the DW Haber buffet and riser systems. It functions perfectly indoors and outdoors. For more information on the Haber Coffee Extreme and other new line of Vacuum Coffee Urns, visit www.dwhaber.com or contact the company directly at 718-993-6405.

May the Butterfat Be With You

Ample Hills Star Wars

Ample Hills, the family-owned ice cream company rated #1 in New York City by Zagat and named “Best Ice Cream in America” by Food Network, announces the release today of two limited edition Star Wars ice cream flavors. The two flavors—THE DARK SIDE and THE LIGHT SIDE—were conceived in collaboration with Disney Consumer Products. The ice cream flavors will be sold in four-packs of collectible, reusable plastic pint containers (two of each flavor) featuring Star Wars characters and original artwork from Ample Hills Creamery’s Art Director, Lauren Kaelin. The pints will be sold only at AmpleHills.com, for $36 per four-pack (plus one- or two-day shipping) and can be delivered anywhere in the U.S. THE LIGHT SIDE flavor is a bright marshmallow ice cream with homemade crispie clusters, as well as a smattering of handmade cocoa crispies (to represent the dark side still lurking within the light). THE DARK SIDE, by contrast, is an ultra-dark chocolate ice cream with espresso fudge brownies, cocoa crispies, and white chocolate pearls (to represent the light still hiding in the dark, waiting to burst through). www.amplehills.com

High Protein Gelato

Forte Gelato

All natural Forte Gelato is low fat, low sodium and contains 15 grams of protein per serving. That's more protein per ounce than Greek-style yogurt! Forte is also crafted using cage-free eggs. For wholesale orders contact them at www.tasteforte.com.

Velvet Ice Cream Expands

Forte Gelato

Utica, Ohio-based Velvet Ice Cream recently broke ground on a major 21,000-square-foot facility expansion, with an estimated cost of more than $3 million. The move will add a brand new, state-of-the-art warehouse freezer distribution facility to Velvet Ice Cream’s Utica plant at Ye Olde Mill, more than doubling the company’s freezing and picking capacity. As demand for Velvet Ice Cream has soared, the ice cream manufacturer is on pace to outgrow its current capacity within the next 12 months. “With steady growth that has taken the company from $25 million in revenue in 2009 to more than $30 million in 2014, we are nearly at capacity with our existing distribution facility,” said Velvet Ice Cream President Luconda Dager. “This new development allows us to improve sustainability, sharpen efficiencies and produce more delicious Velvet Ice Cream in order to meet increased demand.” Velvet Ice Cream celebrates 101 years of making ice cream in Ohio. Founded in 1914 by Joseph Dager, four generations of Dager family have since run the company. Still family-owned and operated, Velvet produces and distributes more than 5 million gallons of ice cream every year from its headquarters on the grounds of Ye Olde Mill. Ye Olde Mill also houses an ice cream and milling museum, a restaurant, playground, picnic area and catch-and-release fish pond. For more info about Velvet Ice Cream and Ye Olde Mill, visit www.VelvetIceCream or Twitter at @VelvetIceCream or Facebook.com/VelvetIceCream.

Simply Yogurt Bars

Outshine Simply Yogurt Bars

The Outshine brand has launched a new line of Simply Yogurt Bars – frozen yogurt bars that are simply made with 100% yogurt and blended with real fruit. Each variety starts with yogurt as the first ingredient and then blends in real fruit or fruit juice like strawberry, blueberry, or peach. The result is a refreshingly wholesome take on frozen yogurt. The line of Simply Yogurt Bars features five refreshing flavors, including Strawberry, Blueberry, Peach, Lemon and Pineapple. In addition, Strawberry Banana and Mango flavors are available exclusively at Target. Outshine Simply Yogurt Bars are available at major retailers nationwide. All flavors are available in four-count boxes at a suggested retail price of $4.39.

2016 Gelato Team USA

2016 Gelato Team USA

Meet the members of the 2016 Gelato Team USA: Dirk Koeppenkastrop, Michele Pompei, Tim Brown, and Chris Foltz. The team will compete for the title of 2016 World Gelato Champions at the 7th edition of the Gelato World Cup. “We are very excited to have a team of world class, competitive chefs,” says team captain Koeppenkastrop. Team manager John Hui is excited to be working with “our team of highly decorated and experienced pastry chefs. Chris Foltz is not only an experienced chef, but holds three ice carving and four wood carving world champion titles.” Gelato Team USA sponsors include ingredient manufacturer Stella and equipment manufacturer Cattabriga. The World Gelato Cup is a bi-annual marquee event at SIGEP, the International Exhibition of Artisan Gelato, Confectionery and Bakery Goods in Rimini, Italy. The competition is scheduled for January 23-25, 2016. For information about the Gelato World Cup at SIGEP, visit www.riminifiera.it.

 
 

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