Sep 21, 2019 Last Updated 6:31 AM, Nov 9, 2017

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

New Food Expo

Tri-State Food Expo

Visit exhibitors Coldstat Refrigeration and Cold Storage2Go at the inaugural TriState Food Expo from October 1 – 2, 2013 at the Meadowlands Convention Center in Secaucus, New Jersey. The Tri-State Food Expo is produced by Diversified Business Communications (producer of the New England Food Show, Seafood Expo North America, and Kosherfest). The Expo is a partnership with the New Jersey Restaurant Association (NJRA) which represents more than twenty-three thousand food service establishments in the Garden State. The NJRA’s restaurant and vendor members will benefit from the partnership in special attendee pricing, and exclusive exhibit space access at the Expo. “The Tri-State Food Expo will serve the growing food service and retail food and beverage markets across New Jersey, western Connecticut, New York City, Long Island and those New York counties bordering northern New Jersey,” said show director Bob Callahan. Exhibitors will include food and equipment manufacturers, manufacturing agents and suppliers, food and equipment distributors, dealers, brokers and traders. For additional information on attending or exhibiting visit www.tristatefoodexpo.com.

Log This

OnSet HOBO UX120

Onset, a world leader in data loggers, has launched the HOBO UX120 Thermocouple Logger, a four-channel LCD data logger for measuring and recording temperature in a broad range of monitoring applications. Starting at just $275, the compact HOBO UX120 Thermocouple Logger offers a dramatic price/performance advantage over competitive products by combining a full-featured, deployment-friendly LCD display and flexible support for a variety of plug-in thermocouple probes. The new logger makes it easy and convenient to record temperatures over a broad range (-260⁰ to 1820⁰ C) and can accept up to four J, K, T, E, R, S, B, or N type probes. This flexibility enables the logger to be used in a range of monitoring projects. Food quality assurance managers, for example, can use the four-channel thermocouple loggers to profile oven temperatures at various points to ensure product quality. In addition to accepting four thermocouple sensors, the logger features an internal temperature sensor for logging ambient temperatures, further extending the range of application possibilities. For more info, visit www.onsetcomp.com/products/data-loggers/ux120-014m.

Super Controller

Master-Bilt Super Controller

Master-Bilt, manufacturer of a full line of premier commercial refrigeration, has introduced the Super Controller, a new option for additional energy efficiency on endless glass door merchandisers with remote refrigeration systems as well as walk-in coolers and freezers. The Super Controller gives operators significant advantages:

  • Its ability to float the head pressure of condensing unit results in impressive energy savings. Floating the pressure allows a condensing unit to use cold air to reduce compressor energy usage.
  • The Super Controller’s electric expansion valve, installed in an evaporator coil, is more accurate than mechanical valves and responds to evaporator superheat for precisely regulated refrigerant flow. Efficient flow ensures optimum system performance and lower energy use.
  • The controller is factory pre-set and does not require additional resetting which saves costs on installation and service.

For more information on Master-Bilt’s full product line, call Teresa Todd at 1-800-647-1284, ext. 4236, or email This email address is being protected from spambots. You need JavaScript enabled to view it..

Gelato Team USA

Gelato Team USA

Congratulation to John Hui, Dirk Koeppenkastrop, Geoffrey Blount, Travis Dale and Claude Lambertz. The five chefs comprise Gelato Team USA 2014. The team will compete at the Gelato World Cup at SIGEP in Rimini, Italy from January 19-22, 2014. For more information visit www.sigep.it.

Desserts That Matter

Desserts That Matter

Fal Foods USA, Inc., a specialty natural foods and desserts company, has introduced Desserts that Matter, a boutique ice cream manufacturing company based in Astoria, Queens. Malcolm Stogo, the first inductee into Dessert Professional magazine’s “Ice Cream Hall of Fame” in 2011, is the CEO and creative force behind the wholesale business, which will service the Metropolitan New York food, restaurant and hotel industry with super-premium ice cream, gelato and sorbet. The artisanal flavors reflect Malcolm Stogo’s 40-plus years in the ice cream business as one of the industry’s leading frozen dessert consultants. All flavors are 100% natural and are sourced from the finest ingredients, including fruits from local New York and New Jersey farmers. Sold in 5-quart containers, 5-liter pans and 2.5-gallon tubs, Desserts that Matter manufactures three lines of frozen treats — ice cream, sorbet and gelato. Each one features classic flavors such as Pure Vanilla, Deep Chocolate, Strawberries & Cream, and Pistachio — and for the more adventurous restaurateur, there are signature flavor innovations like Mexican Chocolate con Leche, Ricotta Fig, Chocolate Zinfandel, Tequila Sunrise, Pineapple Cilantro, and more. “We’ve developed both basic and exotic flavors to appeal to restaurant, hotel and foodservice chefs who want premium ice cream options that are creative and reflect current food trends and tastes,” states Stogo. “With a product as good as ours, restaurants no longer need to commit the time nor money to make it in-house when we can do it for them at a better cost.” The company also offers a unique boutique premium co-packing service that is available to any small- to medium- sized ice cream manufacturer or restaurant that wants a premium pint, quart or tub package in small-batch quantities, a service that is hard to find in New York City. It is a full service solution—from custom product creation to production and packaging. “Our small-scale operation allows us to partner with independent restaurant chains or other foodservice outfits to develop ice cream flavors exclusively for their use,” states Stogo. “As such the options are endless. If somebody wants Cronut-flavored ice cream, we’ll do it. The sky is the limit.” For more information about Desserts that Matter, including a full list of ice cream, sorbet and gelato flavors, visit www.dessertsthatmatter.com.

Lavazza Drip

Gabriele Corcos and Debi MazarLavazza Line

Lavazza has launched it’s first line of specialty coffees for use in drip machines. Gabriele Corcos and Debi Mazar, hosts of the show Extra Virgin on the Cooking Channel, will serve as brand ambassadors for the new line. For food service inquiries visit www.lavazza.com.

BRAZEN IS HOT

Behmor's Brazen

Customers love hot coffee. But many small machines do not heat water to sufficient temperature. The new Brazen by Behmor does. The machine also features a stainless steel water reservoir, an insulated stainless steel carafe, and a full saturation water dispersion spray head. For additional specs visit www.behmor.com.

Design With A Twist

Gelato Fiasco

Gelato Fiasco, the Maine-based specialty creator of artisanal gelato and sorbetto, has redesigned its pint package. The package was designed by New York-based studio Louise Fili Ltd. The clear container resembles a garden canning jar and features a metal twist-top lid, monogrammed base, and die-cut top band. Label colors reflect or complement the contained flavor. “We sought to create a package that wholly reflects the quality of the dessert inside it,” according to co-founder Joshua Davis. The company also announced that they are now sourcing ingredients from Maine’s Own Organic Milk, a cooperative of Maine family farms. For wholesale information visit www.gelatofiasco.com.

 
 
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