Nestle Ice Cream Report Essay

Nestle Ice Cream Report Essay
Prepared for: John Callander Prepared by: Van Dung Tran (Yong)–7006411 Mix &
Opportunity analysis Nestle Peters Report CONTENTS 1. MARKET HISTORY &
CATEGORY DEFINITION 4 1.1 The category, product and brand 4 1.2 Market structure 4 1.2.1
The product and its source 4 1.2.2 Market definition 4 1.2.3 The history of ice cream, brand and
market since its beginnings in Australia 4 1.3 Market size 6 1.4 Market growth 7 1.5 Market
prediction or forecast 8 1.6 Market, segment & key brand shares 9 1.6.1 Segment share 9 1.6.2
Corporate shares 10 1.6.3 Brand shares 10 2. COMPETITOR ANALYSIS 10 2.1 Key competitor
brands 10 2.2 Key competitor product range 10 3. ... Show more content on Helpwriting.net ...
* In Western Australia, Nestlé Peters as it is now called did not change its name until 2009. It had
always remained simply, Peters Ice Cream and was owned by PB foods until they sold it in 2006 to
Fonterra. * In 2009 Fonterra sold it to Nestlé so they would own the whole company, all over
Australia. Peters in Western Australia used to export many ice creams overseas, mainly to Japan
where there it was called Lady Borden and in New Zealand it was called Tip Top Ice Cream. They
also used to serve it on many flights out of Perth. * From late 2009 – Nestlé exported their ice
creams to WA from Melbourne and the Balcatta factory in WA no longer produces Peters but still
produces Cadbury Ice Cream. * Prior to 2009 – Nestlé did sell ice cream in WA called Nestlé Ice
Cream until the merge. (Wikipedia 2010) 1.3 Market size Source: Euromonitor International Source:
Euromonitor International 1.4 Market growth Source: Euromonitor International Source:
Euromonitor International 1.5 Market prediction or forecast Source: Euromonitor International
Source: Euromonitor International Source: Euromonitor International Discussion Market size in
2009: AUD$ 627.2 million by value (Passport GMID 2010) Market growth by value: Based on the
'Worksheet for collecting data from Retail World', ice cream increases by 7% in current value to
reach A$2.5 billion in 2010 Market growth by volume: Tub Ice cream has
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Analysis Of Golden North Ice Cream
1.0 Introduction In 1923,Golden North ice cream was established in Laura,South Australia the
Company provide a high quality with nutrition to serve consumers with pure and quality ice cream
with a narrow range of product.The main target market of the company is household consumer.The
company provide a product with 100 percent palm oil free (Golden North,2017 ).As Golden north
would like to expand it market to international country so Thailand is one of the best choice to
expand it market.Because of Thailand have a low cost of production including labour cost material
cost and so on.Together with the tropical climate all year to impact the consumer to consume the
food or dessert that help them feel more fresh.Before reach to Thailand market their require for a
research and plan to support this proposal. 2.0ResearchMethodology My research methodology
requires gathering relevant information from specified data and collecting databases in order to
analyze the company's structure, market analysis, competitor analysis, etc.,I also using secondary
data and research , including articles, academic journals, information from reliable websites. My
research site is based on information that is used to support my international plan for Golden north
company. 3.0 Situation Analysis 3.1Company analysis Golden North ice cream is established in
1923, the company headquartered is located in Laura, South Australia , and the major industry of
golden north is related to food industry. Golden

Hungry For Some Ice Cream
Hungry for some ice cream? When many people think of ice cream the thought of warm summer
days, innocence, and even comfort come to mind. But in the viral video ad of Little Baby's Ice
Cream, "This is a Special Time" surely does not make one think of these things. This odd and
strange ice cream commercial caught my eye and many others, ranging from ice cream lovers of all
ages to Internet junkies leaving us with creepy feelings and nightmares. The reasoning behind the
eeriness and nightmares all come from the rhetorical appeal of pathos, which is a quality that evokes
emotions (Dictionary.com). When analyzing Little Baby's Ice Cream commercial, "This is a Special
Time," it shows the usage of pathos through the combination of the imagery, ... Show more content
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Due to the growing, piercing, round eyes, it gives off a sense of pure sensation as the man continues
to devour his "delicious" ice cream body self, but also gives a sinister look to the audience as well.
The look really makes the viewer truly feel uncomfortable, leaving the hairs at the back of their
necks stand. Thus, the actor is able to lure the audience in by just the look of his eyes. Next, the
actor was able to portray his acting well throughout the ad by giving viewers an emotion of disgust
but also the philosophy of the company itself. The humanoid ice cream man is able to provide a
backstory through his acting. He is able to portray this by showing the incredible sensation that
devouring his own ice cream body provides enjoyment and how his body is highly irresistible to not
consume. Although the humanoid ice cream figure is highly enjoying himself, the acting was able to
give off the emotion of disgust to viewers. The sensation of disgust is evident because the full
thought of devouring oneself and enjoying the process is a horrid vision. The ad was able to show a
sense of decrease in self and that the compulsiveness to consume the delicious ice cream body is
just too enticing. In fact, this symbolizes Little Baby's Ice Cream Company itself. The title and
acting in the video is how visitors and consumers should react to the shop. One's experience at the
homemade ice cream shop located in Philadelphia should always be "a special time." Due

Streets Ice Cream Marketing Plan
1.0 EXECUTIVE SUMMARY..............................................................................................5 2.0
INTRODUCTION........................................................................................................7 3.0
SITUATION ANALYSIS..............................................................................................8 3.1 Business
Environment (PEST).................................................................................8 3.1.1
Political......................................................................................................8 3.1.2
Economical.................................................................................................9 3.1.3
Social.......................................................................................................10 3.1.4
Technological.............................................................................................11 3.1.5
Legal........................................................................................................11 3.1.6
Environmental............................................................................................12 3.1.7
Infrastructure.............................................................................................12 3.2 Market Analysis
(Industry Analysis).........................................................................12 3.2.1 Definition of the ... Show
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Currently servicing Australian and New Zealand ice cream confectionary markets, it has identified
growth opportunities for the brand in the Japanese market. By focusing on key company
competencies and applying those to the Japanese market should yield profitable results. This
marketing plan lays the foundations on which to build a solid and successful entry and entail a
marketing campaign promoting core brand attributes and aligning them with our target market. To
keep the plan on track specific objectives have been created to guide all strategic decisions. The
objectives are divided into marketing and financial objectives Marketing Objectives 1. Increase
Streets market share from 0 – 15% in Japan in the first two years. 2. Increase Streets brand
awareness to 65% in Japan in the first 3 years 3. Develop a new market segment focusing on
specialty–flavoured ice cream and capture 20% market share after 2 years of introduction. Financial
Objectives 1. Increase sales to over 300,00 units by 2010 2. Achieve sales growth of 5% per annum
3. Decrease operating expenses by half through streamlining operations over the next 5 years. Due
to Unilever Australia's lack of resources in Japan and the bureaucratic nature of the process it is
recommended that entry be achieved

The Chattanooga Ice Cream Division
CASE 1: The Chattanooga Ice Cream Division 1. PROBLEM IDENTIFICATION The main
problem is, the Ice Cream Division sales were declining over the past four years. Sales revenue
presented more than 180millions of Dollars in 1991, but in 1995 presented only 150 millions of
Dollars. During this period, growth of consumption of ice cream had slowed and competition in
Chattanooga´s markets had increased substantially. Charles Moore try to find the best idea to solve a
problem with declining production. 2. PROBLEM ANALYSIS In 1995 for the first time in recent
memory of group, the division was unable to dividend cash up to its parent. Moves and the
departure of members of the top management group within five years had also destructive effect on
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Leadership is organizing a group of people to achieve a common goal. Somebody whom people
follow, or somebody who guides or directs others. There are many different leadership styles that
can be exhibited by leaders in business. In my opinion Charles Moore has to make a change in
division. Old system seems bad, if the production is going down. If I were Charles, I will agree with
Walkins. Product line is too short, so few products are distributing, that competitive is so high. They
have to compete with flavors, not only usual but some unusual and new flavors they have to arrange
to their product portfolio. The best sales line is vanilla flavor, so maybe mix–in with other flavor can
be good choice. It is a trend to live healthy. Healthy lifestyle is highlighted by more and more
people, it is not trend only between women but men are trying to find bio and eco products to live
healthy. Bio and eco product have a future. Probably frozen yogurt is favorite one between
nowadays people. It is healthy and tasty, plenty of vitamins. Modern people are searching for these
products. On the other hand, if we want to sell new product, we will make a promotion of this
product. So without spending some money to marketing it wouldn´t be working. As Barry Walkins
said "you have to spend money to make money", we don´t have to wait for money without any
action. Cutting costs is very difficult, if the division want to implement new products. It will spend
some money. If they

Creams and Custard Recipes
Crème Anglaise
Crème Anglaise is made of egg yolks, sugar and milk (or combination of milk and cream). It is
usually flavored with vanilla pod or natural vanilla extract, but it can be aromatized with chocolate,
liqueurs, nuts or spices.
Crème Anglaise
Yield: 350 g
Milk 250 g
Sugar 75 g
Egg yolks 80 g
Vanilla pod
Put milk, half of sugar and split vanilla pod in a saucepan and put on a stove.
Blanch egg yolks and rest of the sugar.
When milk and sugar is hot, around 80°C, pour some of the hot liquid over egg yolks and stir well.
This procedure is called tempering.
Pour the milk and yolk mixture to the pan and put it all back on stove. Cook stirring constantly until
cream reaches 84°C. You can use thermometer to determine the temperature or you can make a test
with a wooden spoon. When you coat the back of a spoon and go with your finger along. If the
cream doesn't run through the line, it has right consistency. It should be a little bit thicker than milk
and it shouldn't contain any visible specs.
Be careful not to overcook the cream because the yolks will curdle and you will not be able to fix
that.
When it is done, strain through a sieve and cool.
Crème Chantilly
Crème Chantilly is simply lightly whipped cream flavored with a little bit of sugar and vanilla.
Weather you are making it with a whisk or with a help of a mixer, cream and the bowl you are
making the cream should be well chilled. The fat content in cream is very important; cream should
contain

Essay On Ice Cream
MAIN CONTENT
CHEMICAL INGREDIENTS IN ICE CREAM
Ice cream usually contains about 30% of ice, 50% of air, 5% of fat and 15% of sugar solution.
SUGAR
Main Function
1. To make a suitable sweetness
If you taste ice cream at the room temperature, you may think that it is too sweet. As a lot sugar,
usually sucrose or glucose, is used by the ice cream makers to make an ice cream taste much more
delicious. However, we may not realize because our taste buds are less sensitive while we are
having cold food like ice cream. Therefore, more sugar is used in ice cream in order to produce the
sweet taste at low temperatures to ensure the sweet taste of ice cream.
2. Controlling ice crystals
Sugar increase viscosity of the ice cream base. High viscosity ... Show more content on
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Liquid nitrogen is nitrogen in liquid state at an extremely low temperature. It exists as liquid at the
temperature between 63K and 77.2K.
Why liquid nitrogen ice cream tastes smoother?
Ice cream have a cooling process before freezing to reduce time for the ice cream to freeze, to
prevent forming of large ice crystals. But in the liquid nitrogen ice cream, as its boiling point is very
low, ice cream base freeze instantly at the time you just add nitrogen, large crystals will not be
formed, giving the ice cream its creamy consistency.
However, it needs suitable control during the making process, as the over–freeze of the ice cream
base may result in the crunchy ice cream.
Safety Concern of using liquid nitrogen to make ice cream
Liquid nitrogen, which has a boiling point of –196°C, is used to make instantly freezing ice cream.
It is a good source to make a better ice cream, but we have to handle it with special care, as
liquefied gas is intensely cold, can cause frostbite or cryogenic burns. Therefore, the liquid nitrogen
ice cream makers have to ensure that the liquid nitrogen in ice cream is fully evaporated before
giving to customers to prevent them from accidentally ingest liquid nitrogen. As the result can be
horrendous if more than a "trivial" amount of liquid nitrogen is swallowed. If more than a few drops
of liquid nitrogen are drank, it would freeze and become solid and brittle like glass, that would
absolutely hurt the alimentary canal

Comparing Sheridan's Ice Cream
Many of us have days where our sweet tooth is outrageous, and nothing will satisfy our craving until
we sit down and have a big bowl of ice cream. Living right in the middle of Sheridan's and Dairy
Queen, two well known ice cream places, I found myself debating where I should go to get ice
cream all the time, but later found out that these two places are extremely different. Sheridan's has
better quality ingredients in their products, allows the buyer to get what they paid for, and has an
overall better menu than Dairy Queen. To start off, Sheridan's offers better quality ingredients.
Around the beginning of September, when autumn is right around the corner, both places start
serving the traditional pumpkin pie dessert. Working at Dairy ... Show more content on
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The products they put into everything that they make are a better quality. You actually can see all of
the ingredients and know where everything that you are eating is coming from. Sheridan's prices are
amazing for the quality and sizes of the treats they serve. Even though you are paying $5.00 for
something, they give you enough that you can easily share with another person, and if you did
decide to share it would only be $2.50 a person! On top of all this, Sheridan's menu is predictable,
yet unpredictable. They constantly are having new things added to the menu that you can try, but if
you know that you won't like something, they have the things you know you will like to fall back
on, making customers have more choices, and want to come back more because they won't get
bored of the same 10 choices. Overall, Sheridan's is the better ice cream place to

Augustus Jackson And Ice Cream
Augustus Jackson was born on April 16, 1808. He was a worker in the White House when he moved
from his hometown in Philadelphia. In the 1820's he was a teenager he became one of the top chefs.
Then he quit and moved back to Philadelphia and he opened his own shop as a caterer and a
confectioner. When working with ice cream he discovered that mixing rock salt and ice the salt will
act as a neutral object that controls and lowers the temperature of the ingredients he used for his ice
cream. When he made this discovery he started to sell it inin street vendors and in ice cream parlors.
He found this out in 1834. Soon after the invention he was named the 'the father of ice cream'.
Although he didn't actually invent it. Some historians say that

Essay On Smitten Ice Cream
"I doubt that you have taste buds." The rather offensive comment was what my friend heard from a
stranger who overheard our conversation at Patricia's Green in Hayes Valley. My friend just
admitted that he was not a huge fan of Smitten Ice Cream, a local nitrogen ice cream shop located in
San Francisco. It was almost unacceptable not to be in love with such rich and creamy thing –
nitrogen ice cream – often referred as 'revolution of ice cream' among San Franciscans. I loved
living in Hayes Valley because it had Smitten. On the weekends, I would go to the ice cream place
converted from an old shipping container. What was special about Smitten is that it has a viewing
area for customers to enjoy watching their orders being prepared with fog oozing out like in a
chemistry experiment. The secret of Smitten lies with that fog of liquid nitrogen. Smitten always
had four flavors: Classic Vanilla and TCHO chocolate were the fixed. The other two depended on
the ingredients they had that day. Besides 'Brown sugar with cinnamon shortcake', which ... Show
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Ice cream is rather a complex mixture of different particles interacting with each other to create
unique properties of the food. The first component ice crystals are formed when water in ice cream
base freezes. The key to make smooth ice cream is to prevent ice crystals to form in big size during
freezing. Rapid freezing and constant churning of base lead water contents to form many minute
sized crystals. The texture of ice cream with many smaller ice crystals is better than that with fewer
big crystals. Also, by reducing the amount of water in the base that will be formed into ice crystals
by increasing other ingredients such as milk–fat, sugar and other solids can be a way. However,
while normally water takes up 60% of ice cream base, more than 47% of the total solids will give
heavy and chewy

Essay on Mobile Ice Cream
Introduction Mobile I–cream sells home–made products from District 1 to District 3 in Ho Chi
Minh City. This close corporation opens in three shifts morning (8am – 12pm), afternoon (1pm – 5
pm), and evening (6pm – 10pm). As required by Ha – Mobile I–cream's owner, this business report
will analyze the general trends on sales during April and June. The findings will later be used to
offer a set of possible recommendations for expanding Mobile I–cream to other districts. Analysis In
terms of sales percentage every shift, afternoon mentioned by 39% of customers with evening shift
and morning shift were given by 34% and 29% (Figure 1). Due to hot weather in afternoon, people
prefer to eat ice cream to cool the inside heat down. An ... Show more content on Helpwriting.net ...
This zone is one of center districts in which has a plenty number of recreational activities, including
several well–known ice cream restaurants. As noted by Schonberg (2012), Fanny Ice Cream, which
opens four sites in this area, is widely chosen due to delicious flavors. Bach Dang Ice Cream,
moreover, is extremely popular with not only local people but also foreign tourists (Slurp 2005).
Although this restaurant do not have a variety of flavors, it is situated in an easily noticeable place
in the tourist trips. Bud's Ice Cream and Baskin Robbins are also enjoyed widespread popularity.
Euromonitor (cited in Masso Group 2013) states that the rise of personal income, the massive waves
of urbanization, and the expansion of middle class, are responsible for Vietnamese people willing to
spend more money on food and eating out. Although those restaurants might have a higher price
than Mobile I–cream, they usually attract a huge number clients. This can be explained that lifestyle
which being seen at the stores is as important as a wide variety of ice–cream flavor. Mobile I–
Cream, thus, faces strong competitions from other rivals Social network would be an effective
channel to interact with consumers. They might share their experiences and give suggestion to their
relatives after tasting. Advertising through social network,

Breyers Ice Cream Product Swot
There is nothing better than treating yourself to your favorite Breyers ice cream on a warm summer
day. Loosing yourself in the sweet creamy taste of real ice cream made with all natural ingredients.
Whether you are enjoying Breyers all natural vanilla ice cream with birthday cake, having your
favorite pie al a mode or just having your favorite flavor in a cup or cone it is undeniable that
nothing is better than indulging into a sweet craving with Breyers. Breyers has been creating smiles
and fulfilling family traditions for over 140 years. They continue to pride themselves on having a
traditional ice cream recipe made with quality all natural ingredients such as real milk, cream, sugar,
chocolate and fruit. Breyers is the oldest ice ... Show more content on Helpwriting.net ...
What differentiates Breyers from it's competition is it's "pledge of purity" or the guarantee that it's
product is made with the finest all natural ingredients available. Breyers ingredients are simple and
easy to read which is great for health conscious consumers who like read the labels. Weaknesses
Because Breyers is owned by Uniliver who also owns competing lines such as walls(blue ribbon),
starbucks and Ben and Jerry's, Breyers may never reach it's full product potential because what it
lacks uniliver offers in the competing lines. Breyers has a weakness in their packaging since it's
container size shrunk from a half gallon or 2quart size to only 1.5quarts and not all of their flavors
are offered in pint sized containers. A variety of Breyers pint sized containers are not available in
grocery stores due to the substantial amount of other ice creams that are offered in smaller
packaging such as Ben and jerry's. Breyers does not offer holiday flavors such as pumpkin pie, hot
chocolate or peppermint like it's competitor Edys, therefore taking away from their sails during the
holidays. Another weakness is that Breyers does not have a yogurt ice cream option. Many women
who are watching their weight are automatically drawn to the "yogurt" label because they are under
the impression that is is better and healthier for them .A weakness for Breyers Breyers

What Is The Origin Of Ice Cream Essay
Ice cream is said to have started in many time periods and places. However, the funny thing is due
to it starting in many places, it means that there is not just one creator of ice cream but many
reaching as far back as the second century B.C. Alexander the Great was said to have, at one point
in time, enjoyed snow and ice flavored with honey and nectar. There have also been some biblical
references which say that King Solomon was fond of ice drinks during harvest time. Later on,
during 54–68 A.D., it is said that during the Roman Empires time, Nero Claudius Caesar sent
runners or slaves to the top of the mountains to fetch snow which was then mixed with nectar, fruit
pulp, honey or wine. This was probably closer to the Italian ice we have today, rather than ice cream
as we know it. A few years later, sometime between 618 and 907 A.D., during ... Show more content
This was invented by the Italians and the English around the same time, so neither of the two can
make any strong claims as to who was first. During the 17th century, cream ice was gaining a lot of
popularity in England, as it appeared regularly at the table of King Charles the 1st. Soon, it started
showing up in France, along with other sweet frozen delights sometime in 1553 thanks to an Italian
named Catherine de Medici, who became the wife of Henry the 2nd of France. Around the year
1660, ice cream was finally made available to the general public and not just royalty; however, it
still wasn't available to the lower class and only to the elite. Eventually, a Sicilian named Francesco
Procopio dei Coltelli came up with a new recipe for cream ice which is now called ice cream,
included blending milk, cream, butter, and eggs together. This was first sold in a place called café
Procope, which was the first café in Paris. (International Dairy Food Association)

Rhubarb And Ice Creams: A Personal Narrative Essay
VANILLA RHUBARB HAND TARTS
MAKES 14 TARTS
I'VE NEVER BEEN ONE FOR FUSSY, incredibly refined desserts, always preferring a rustic hand
tart any day of the week. And rhubarb is one of my favorite ingredients to bake with, so these are
right up my alley. People often seem to feel the need to pair rhubarb with something else, as if you
need to swoop in and save it, but in reality the tart stalks need very little to accompany them.
This filling is a simple mixture of the vibrant rhubarb–which I par–roast to remove some of the
moisture–a little sugar, lemon juice, and lots of vanilla bean. The dough is very similar to a pie
dough except I use a good bit of vegan cream cheese to make it supereasy to handle and roll out.
Each tart will be a little ... Show more content on Helpwriting.net ...
Serve with coconut whipped cream, ice cream, or a good cup of coffee at the end of a meal. And I
have to admit that they make a pretty fine breakfast the next morning, too.
CRUST
6 tablespoons vegan butter, cut into chunks and chilled
1½ cups all–purpose flour, plus more for dusting
1 teaspoon salt
2 teaspoons sugar
¼ cup cold water
¼ cup vegan cream cheese, cut into chunks and chilled
FILLING
2 pounds rhubarb, sliced into ½–inch slices
1 cup sugar
4 vanilla beans, sliced down the middle and seeds scraped out for use
¼ cup freshly squeezed lemon juice
WASH
¼ cup unsweetened plain almond milk
1. Prepare the crust first: In a food processor, combine the butter, flour, salt, and sugar. Pulse until it
resembles coarse cornmeal. Add the cold water and cream cheese and pulse a few more times until
the ingredients have been combined; the mixture may still be a little loose. Transfer the mixture to a
floured board and mix once more with your hands. Wrap the dough in plastic wrap and chill for 1
hour.
2. Meanwhile, heat the oven to 425°F.
3. In a large mixing bowl, combine the rhubarb, sugar, vanilla seeds, and lemon juice, stirring well.
Transfer the mixture to a baking sheet and roast

The Ice Cream Parlour
My face begins to quiver as the parents continue to snap pictures. I am losing interest; however, the
smile remains genuine. Winning the Eastern Canadian Ringette Championships in Charlottetown,
Prince Edward Island is extraordinary. Consequently, it comes with responsibilities: pictures, phone
calls from back home and thanking sponsors. Tonight is the last night before we go back to Ontario
and we want to celebrate together, as a team.
"Can we be that cheesy team that gets celebratory ice cream," inquires Natalie, daughter of head
coach, Steve. ______"COWS!" exclaims my teammate Jessie. ... Show more content on
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A few of the girls say their money is in their rooms, but Josie would have none of it. She declares, "I
will pay. You girls deserve it. We have been training all year for this moment and if you girls desire
ice cream, then I will make sure you get it. It is my job as a coach to reward you for your victory."
______A parent begins to object, but Josie turns and says, "We all know they deserve it. After we
return, I can supervise the girls' card signing so that the parents can do what they want." ______This
is why Josie is my favourite coach, she understands us. I regain my eagerness for the ice cream and
commence dreaming of its taste.
The parents oblige. We quickly race off the dock as we cannot contain our excitement; like children
on Christmas morning as they dash towards their coveted presents under their festively decorated
Christmas tree. We continue our fast pace past the hotel, until realizing we left Josie behind. We
pause for her to catch up before striding at a steady pace. I embrace the moment with my
teammates. They have become my second family and together we can conquer anything. Suddenly,
a gust of wind whistles through the streets. It may not be the brightest idea to get ice cream in the
cold. The thought of

Effect Of Lactose On Ice Cream
What is the effect of varying amounts of lactose on the product in the chemical reaction to make ice
cream?
Purpose
To determine the effect of lactose amount has on ice cream consistency.
Background information
Lactose, also known as milk sugar, is a disaccharide found in the milk of most mammals. It consists
of the monosaccharides glucose and galactose. Lactose is the major carbohydrate in the milk of
most mammals (Milk Composition and Synthesis, 2009). Different types of milk, cream, and dairy
contain varying amounts of lactose. Half and Half cream contains about 1.2g of lactose per ounce,
whipping cream contains about .8g of lactose per ounce, and skim milk contains about 1.5g of
lactose per ounce (Ryan, 2004). Some types of milk contain ... Show more content on
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The hypothesis that if the amount of lactose was greater than the ice cream will be softer in
consistency was supported based on the data that was collected. On average and in two out of three
trials the data showed a decrease in height as the amount of lactose increased. This experiment
showed how changing the amount of reactants in a chemical reaction can have a direct effect on the
state of the product. Work Cited
Hurley, Walter L. "Milk Composition: Lactose." Milk Composition and Synthesis Resource
Library, University of Illinois, 2009,
ansci.illinois.edu/static/ansc438/Milkcompsynth/milkcomp_lactose.html. Accessed 3 Dec. 2017
"ICE CREAM." Dairy Processing Handbook, Tetra Pak, 7 Dec. 2015,
dairyprocessinghandbook.com/chapter/ice–cream. Accessed 10 Dec. 2017
Rohrig, Brian. "Ice, Cream... and Chemistry." American Chemical Society, Feb. 2014,
www.acs.org/content/acs/en/education/resources/highschool/chemmatters/past–issues/archive–
2013–2014/ice–cream–chemistry.html. Accessed 20

The Dairy Of Ice Cream
I scream, you scream, we all scream for ice cream. And who would not? Accounts of ice cream
lovers date all the way back to the second century BC. These include Marco Polo and Alexander the
Great. Unfortunately, the dairy treat did not seem to make it over to the United States until the mid–
eighteenth century, where it quickly became a favorite of both President George Washington and
President Thomas Jefferson. And even then, it was a dessert for the elite that was rather expensive.
About one hundred years later, ice cream officially made it into the kitchens of everyday civilians
(International Dairy foods association). Ice cream is a chilled combination of milk, cream, sugar,
and occasionally eggs. There are many different types, for example gelato, sorbet, and softserve. It
can be a good source of calcium and vitamin D and promotes bone health (Dairy Goodness
Canada). Jacob Fussell, a milk dealer from Baltimore, led the ice cream industry to a boom with the
help of insulated ice houses. By the nineteenth century, ice cream was widely available and "like
other American industries, ice cream production increased because of technological innovations,
including steam power, mechanical refrigeration, the homogenizer, electric power and motors,
packing machines, and new freezing processes and equipment" (International Dairy Foods
Association). Innovation took over, and a variety of new taste sensations were created. In Japan,
"Mochi Ice Cream" has combined sticky rice with

The Product Ben And Jerry's Ice Cream
High Level Summary The product Ben and Jerry's ice cream is available in grocery stores, scoop
shops and online companies ("Find Ben & Jerry's Ice Cream or Scoop Shop Near You").
Furthermore, there are only twenty–seven places in the world where Ben and Jerry scoop shops are
located and six online companies that sells their products ("Find Ben & Jerry's Ice Cream or Scoop
Shop Near You"). However, the customer can check if Ben and Jerry's ice cream is available at any
grocery near them, by typing their location in Ben and Jerry's home website, which will redirect the
customer to the closest location where this ice cream is sold ("Find Ben & Jerry's Ice Cream or
Scoop Shop Near You"). Ben and Jerry's sells ice cream in two types of stores, their scoop shops or
in grocery stores ("Find Ben & Jerry's Ice Cream or Scoop Shop Near You"). Moreover, from my
own experience I have noticed that grocery stores carry only certain flavors from this brand, and
some flavors are not available in Canada like no – dairy, cookie cores, and cores ("Our Flavors").
But the scoop shops "offer the most extensive selection of Ben and Jerry's ice cream" ("Change The
World, One Scoop At A Time"). These stores also offer a different selection of ice cream treats such
as sundaes, milkshakes, smoothies and ice cream cakes ("Change The World, One Scoop At A
Time"). Furthermore, the scoop shops come in three different sizes, which are "Full–Size Shop... In–
Line Scoop Shop... [and a] Kiosk" ("Change The World,

The History Of Ice Cream
Semira Nuru Ms. Nguyen English 1101 Research paper July 30, 2017 The history of ice cream Ice
cream is the most popular dessert in the world. People from different places have their own myths
about who invented the ice cream. It is hard to tell where or when exactly it was discovered because
there is not a lot of evidence. Some people say the ancient Romans invented ice cream, others says
that Marco Polo brought the discovery back to Italy from China. We most likely will never know
who first discovered ice–cream or where but it is obvious that it has had a major impact on
consumers worldwide. Our fascination with ice cream seems to just get stronger as technology
improves. It is a part of almost all cultures in some way, which is not ... Show more content on
Helpwriting.net ...
Even though they were made using different ingredients and methods, these are all seen as the first
step into modern day ice cream. This was only the start of ice cream being more common and
enjoyed by everyone. Until it came to the New World in the 1700s it was only made for leaders,
royals and other people with a high social status. "The first official account of ice cream in the New
World comes from a letter written in 1744 by a guest of Maryland Governor William Bladen."
(IDFA, 14–15). After this is when we start to see more advances with the evolution of ice cream.
This was only the start of ice–cream being more common and enjoyed by Around the Middle Ages
many European countries were already making desserts that were made from cream. But because
there weren't any freezers or refrigerators at the time, ice cream had to be served immediately or it
would melt. When the technology for refrigeration and freezing were not advanced yet, cooks would
be able to tell step by step how to make mixtures for cream but not how to keep them cold. So with
more understanding on the cooling process, they were able to make what they called "cream ice".
The Arabs were the first known people to know how to make ice. Italians and French learned of
their techniques and were fascinated by using both ice and salt to freeze mixtures and keep them
cold. Later on ice houses were being made as kind of their version of a refrigerator. This way people
were able to have ice year

Essay On Frenz Ice Cream
Frenz ice cream was set up in1948 by Lachman Das Chaturbuj java a London returned mining
graduate and some associated. The company started out in Bombay and holds the distinctions of
being the first to industrially manufacture and market ice cream in India. From its inception, Frenz
ensured that its products were affordable to people of all strata of society. Yet high quality was never
sacrificed either. An instance of this can be seen in the implementation of the 1946 heat treatment
Act of the U.K. in India in the 1960s which made it mandatory for all ice cream to be pasteurized
and heat treated. Frenz had the clear upper hand here, having already adopted this method from the
very beginning. Mr. Java has retired since, and passed his knowledge ... Show more content on
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The brand owner of the Frenz ice cream is the Frenz ice cream ltd; in Bombay and Bangalore.
IMPROVEMENT: Constantly improvising upon their products and techniques Frenz introduced
duets, balls and other verities to its Indian consumers. To make the international year of the child
(1979) Frenz launched the vitamin enriched J and U lolly. For cardiac patients and the health
conscious, the company develop the slimmer's milk treat in 1984, a substitute ice cream with a fat
content of less than 1.7% as compared to the 10.5% fat content of the normal ice cream. Besides the
development of new flavours, the R&D wings of the Frenz ice cream are now working on the range
of ice cream for diabetics. B.M.R DAIRY NEEDS, MYSORE COMPANY PROFILE Business type
: Manufacturing/supplier Established year : 1948 Product supplier : Ice cream, Vanilla, Cone top,
Home pack, creamy Sundae Company name : B.M.R Dairy needs, Mysore Address : NO. C–200,
HEBBAL INDUSTRIAL

History Of Ice Cream As Cream
History of Ice – Cream Ice–cream has a very long history about its origin and manufacturing in the
international market. Ice–cream, way back in 1670, a sicilian, named Francisco Procopius, opened a
cafe in Paris (France) and began to sell ice 's & squashes and this is how the life of ice cream began.
Than the innovative changes market was came to existence. They came directly with deep freezers.
In early times, the ice cream were practically frozen & drawn off into packages and frozen solid or
hardened. But after 1939, suit ice–cream was invented. It was served directly from the freezers
without being allowed to harden. In India, the ice–creams become popular and famous of the end of
18 '" century. Than the ice–cream was made at homes from pure cow/buffalo milk 's and ice–cream
machine had been developed for home use. It is comprised of a wooden bucket with a metal
(aluminum) jar and a chummier and handle. The ice–cream made at aroma. Though not so smooth
as what we have got today, but it was delicious and yummy. Today, the story is totally different. We
have large number of mega companies, manufacturing ice–creams in astonishing verities of flavors',
color & shapes, maintaining the quality. Today ice–cream industry holds an important segment of
industrial activity in food–based industry in the country. It provides nutritious treat to self & guest
as the best follower of cold drinks. Now–a–days most of the parties and functions are treated with
ice–creams. And in India its

Demographics Ice Cream Industry
Demographics of the Ice Cream Industry The Canadian demographic for ice cream has been a
constant presence of a sweet treat on a hot summer day. Thankfully, Canadians love ice cream, and
enjoy it all year around. But, just who is enjoying this delicious milky treat, and what opportunities
and threats does that leave the ice cream industry with? Opportunities Canadians have loved ice
cream for centuries, and it shows today as children as young as ages 2–12, and folks as mature as 75
and up love ice cream. (Canadians Crazy for Ice Cream, 2010, Para. 12). Parents have also been
giving their children exposure to ice cream at ages as little as one year in moderation. This
opportunity will allow ice cream to bring them childhood memories and ... Show more content on
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Yet, where there are micro environmental factors, there's also macro. Macro environmental factors
are affected by natural disasters such as the fire that caused $2million of damages at Chapman's
institution of Markdale (CTV Toronto, 2009, Para. 1& 16), which posed as a threat because the
result was loss of an entire product plant as well as product growth. Other macro environmental
factors also include the economy. If the economy goes down, the less people will spend money and
the more they'll cut out the little things, like ice cream. Other threats to obtaining the demographic
span can be as simple as people who are lactose intolerant. Being lactose intolerant is actually
having the high sugars in milk products not properly being broken down in the body. However, ice
cream provides these high sugars, making it difficult and uncomfortable for the body to digest.
(Canadian Digestive Health Foundation, 2013, para.1) While this seems like a mild threat, it holds
the value of over 7 million Canadians who suffer from lactose intolerance and are not able to enjoy
milk products, resulting in a large loss. (Canadian Digestive Health Foundation, 2013, Para 2)
Opportunity or Threat. DEMOGRAPHIC Ice cream is becoming exposed to children at young ages.
(Mamapedia, 2012, Para. 2) –This is an opportunity for the ice cream industry because as the ice
cream industry grows, people grow with it. The early exposure of ice cream to children can create
cravings,

Case Summary: Eminence Organics Mango Night Cream
Product Description
Eminence Organics Mango Night Cream comes in a conveniently sized two–ounce container. This
is a wonderfully rich, super–hydrating skin care product that will transform the texture and
appearance of your skin. It adds deep moisture to skin that is tired and thirsty, leaving it in better
condition than you may have experienced for many years. The natural ingredients repair your skin
without exposing it to harsh, synthetic chemicals that may not be good for your skin or body.
This intensely moisture–dense night cream is well–suited to skin that is aging, and it's also great for
normal to dry skin. Those with dull, tired skin will also benefit from using this cream. Your skin will
be refreshed and renewed when you apply

How Does Salt Affect The Height Of Ice Cream
Title: What is the effect of salt content on the height of ice cream?
Purpose
The purpose of the experiment was to see if more salt content resulted in higher ice cream
formations.
Background Information
To make ice cream you need milk, half and half, sugar and vanilla. All of these products make ice
cream, but they must be cooled down. That is where salt comes in. Just like when salt is spread on
roads in cold weather to prevent freezing roads, salt in ice cream allows the freezing point to
decrease. Since ice cream isn't just water, salt is needed to make the ice creams temperature below
32 degrees Fahrenheit. The salt makes the mixture of ice cream colder than with just ice. By mixing
the ice and salt, the freezing point gets lowered ... Show more content on Helpwriting.net ...
As the amount of salt (Tbsp.) increased, so did the height of Ice cream. When two Tbsp. of salt were
used, the data resulted in 4.8 cm, 3.1 cm, and 3.4 cm. When the control (6 Tbsp.) were used, the
height resulted in 7.5 cm, 8.4 cm, and 5.9 cm. Ten Tbsp. resulted in 5.2 cm, 11.4 cm, and 9.8 cm. As
one can see, increasing the amount of salt, showed an increase in the height of Ice cream.
Conclusion
The purpose of the experiment was to see if more salt content resulted in higher ice cream
formations. The question the lab asked was What variable needs to be changed to produce greater
ice cream height? The hypothesis was If the salt content increases, then the ice cream formation will
yield taller formations.
The hypothesis was supported. As the salt content went from 2 Tbsp., 6 Tbsp., and 10 Tbsp. The
average went up from 3.6 cm per 2 Tbsp. to 7.2 cm per 6 Tbsp. to 8.8 cm per 10 Tbsp. The principle
guiding the outcome, was the salt, lowering the freezing point.
Works Cited
Singularity. "The Science of Ice Cream." Physics Buzz. Physics Central, 24 June 2014. Web. 10

Pumpkin Spooky Ice Cream Break
Delicious Autumn/Fall ice Cream Flavors You Have to Try The end of summer doesn't always mean
the end for eating ice cream. When we say not the end, it means you can still enjoy your favorite ice
cream flavor even if it's cold weather. Try creating flavors that will match the fall season, like
nutmeg, apple pie and pumpkin. Overall, here are12 autumn–inspired flavors to end your summer
great! Nutmeg Nutmeg ice cream flavor is a good add–on to many fall treats, especially with
delicious pies. Pumpkin It's just inappropriate not to add pumpkin flavor into your fall must–have
treats. Not only it is delicious; it's a good choice for a spooky celebration. Bourbon Apple Pie Apple
pie a la mode is definitely a marvelous treat to have, but it would not be right ... Show more content
Pumpkin Coconut If you're up to something so unique and yummy, you have to try this pumpkin
coconut. It's crazily delicious. Caramel Apple Could an apple ice cream a day keeps the doctors
away? That's probably the weirdest thing you've ever heard, but if you're talking about apple flavor,
caramel apple is a good choice to have. Rum Raisin For those who are looking for some boozy
treats, rum raisin will offer you something incredible to enjoy this autumn or fall season. Honey For
sure, honey will often visit your fridge because tea becomes more likable this season. So why not
use this ingredient to your favorite ice cream flavor too? Fig Fall's most favorite fruit is nothing else
but fig. Swirl it around your favorite ice cream flavor together with some cream and sugar. Don't
miss this on your list! Gingersnap A sweet and sour combination treats to give you something you
will enjoy when this summer ends. So try all these choices for a wonderful summer end. Remember
that ice cream does not end when fall comes. You can still have all your favorites plus these added
fall–friendly treat

Marketing and Ice Cream
Q1. How structurally attractive is the Russian ice cream market? Discuss how its industry structure
can be made more attractive? (663 words)
The political and financial instability had greatly impacted Russian ice cream industry. The financial
crisis in 1998 and the devaluation of the ruble had greatly reduced Russian market's consumption
ability. It also increased the production cost of Russian ice cream producers who relied on external
market for raw materials. The shrinkage of frozen import market heavily impacted by the financial
crisis forced the wholesales entered the ice cream market, which intensified the competition in the
market. Russian government's value–added tax further decreased the profit of ice cream producers.
Beside ... Show more content on Helpwriting.net ...
They would further squeeze the profit margin of producers. Therefore a lower cost would guarantee
better profit margin. Since consumption in this segment had a strong seasonality, the ability to
recoup the cost of extra producing capacity would be necessary to reduce the cost.
Family consumption segment was relative small, but it was the most promising. Compared with
impulsive consumption segment, it had less seasonality since ice cream was eaten in the warm
houses in winter, which reduced the demand to producing capacity. Shelf space in the super market
was crucial to succeed in this segment. To get this valuable resource, two measures should be
adopted. Firstly, building a close relationship with supermarket was a necessity. This cooperation
would guarantee the shelf space. A strong brand with strong customer preference would pull the
demand and increase the bargaining power with supermarket. Secondly, a special package and
longer quality guarantee period was necessary as well. If the products could be kept long,
supermarket would have to discount the product as the deadline approaching.
Café and restaurant consumption segment was the most lucrative and most demanding segment.
Alignment between the products and lifestyle was the basis in this segment. A high quality product
without a prestige brand could not survive in this segment. Therefore heavy investment on adverting
and

Frozen Yogurt Vs Ice Cream
Bailey Naden Miss Royse English 4 7 April 2015 Frozen Yogurt versus Ice Cream Frozen yogurt's
popularity has skyrocketed over the years, making it very well known to the public, maybe even
more liked than another popular product. Ice cream isn't the same as frozen yogurt and it just doesn't
receive as much love. There are also many benefits to eating frozen yogurt. Plus it just tastes so rich
and creamy while ice cream is somewhat harder and not as good as frozen yogurt. More people are
eating the swirly goodness of frozen yogurt because of the better health benefits, lactose intolerance
benefits, and the fact that there are more fun frozen yogurt parlors to go to. First of all, there are
many health benefits that you can gain by eating frozen yogurt rather than ice cream. For one,
frozen yogurt is lower in fat and calories ("5"). When going on diets, frozen yogurt is the better
alternative than ice cream because of the fact that it is lower in fat and calories ("Nutrition"). It also
helps your bones and muscles because of the high calcium and protein content ("5"). You must
watch out for the sugary toppings that frozen yogurt shops try to lure you in with. Those toppings
may taste good, but the whole point of wanting to eat frozen yogurt is because it is healthier than ice
cream, so if you have the option between sugary toppings and healthy toppings you should choose
the healthy toppings. Another great reason we can enjoy frozen yogurt more than ice cream is
because people

The Product Ben And Jerry's Ice Cream
The product Ben and Jerry's ice cream is available in grocery stores, scoop shops and online
companies ("Find Ben & Jerry's Ice Cream or Scoop Shop Near You"). Furthermore, there only are
twenty–seven places in the world where Ben and Jerry scoop shops are and only six online
companies that sells their products ("Find Ben & Jerry's Ice Cream or Scoop Shop Near You").
However, the customer can check if Ben and Jerry's ice cream is available at any grocery near them,
by typing their location in Ben and Jerry's home website, which will redirect the customer to the
closest location where this ice cream is sold ("Find Ben & Jerry's Ice Cream or Scoop Shop Near
You"). Ben and Jerry's sells ice cream in two types of stores, their scoop shops or in grocery stores
("Find Ben & Jerry's Ice Cream or Scoop Shop Near You"). Moreover, from my own experience I
have noticed that grocery stores carry only certain flavors from this brand, and some flavors are not
available in Canada like non – dairy, cookie cores and cores ("Our Flavors"). But the scoop shops
"offer the most extensive selection of Ben and Jerry's ice cream" ("Change The World, One Scoop
At A Time"). These stores also offer a different selection of ice cream treats such as: sundaes, milk
shakes, smoothies and ice cream cakes ("Change The World, One Scoop At A Time"). Furthermore,
the scoop shops come in three different sizes, which are "Full–Size Shop... In–Line Scoop Shop...
[and a] Kiosk" ("Change The World, One Scoop At A

Cream Cheesecake Recipe
Garnish with the scallion then serve.
4. Lime Cheesecake
Ingredients
8 ounces of softened cream cheese
1 tablespoon of vanilla
½ cup of heavy whipping cream
6 packets of True Lime
3 whole eggs
Artificial sweetener that is equal to 12 teaspoons of sugar
Instructions
Beat the heavy cream and cream cheese using an electric mixer until it forms a smooth mixture. Add
the remaining ingredients and blend well.
Pour the batter into ramekin, lined and greased, and put on a cookie sheet. Insert a knife at the center
of the mixture then let it bake for 30 to 40 minutes at 350 de– grees F until the knife comes out
clean.
Place on a rack until it cools and then refrigerate.
You can serve once cooled.
5. Broccoli Cheese Soup
Ingredients ... Show more content on Helpwriting.net ...
Put all the cream cheese, ½ cup of the broc– coli, all the heavy cream and ½ cup of the water in a
blender. Mix until it forms a smooth mixture.
Pour this mixture into a large saucepan, and then add the rest of the broccoli, chicken broth, and
water. Mix until all the ingredients blend in together. Bring to a simmer over medium heat.
Add the Cheddar cheese when the saucepan has heated and then mix until it melts and consolidates
into the mixture. Add pepper to

Examples Of Substitute For Heavy Cream
Substitute for Heavy Cream
Heavy cream is a staple ingredient that many cooks and professional chefs use. However, it does
have a high fat content and some people would like to find out if there is any substitute for heavy
cream that is healthier but is just as good to the taste. Others also look for a heavy cream substitute
when they run out of their favorite ingredient.
Part 1: Universal Substitute for Heavy Cream
A universal heavy cream substitute is fat–free half–and–half, which is considerably healthier, since
it has fewer calories and less fat per cup. It also whips a fluffy topping, just like 1% milk, and is
good for thickening soups, pastas, and sauces, while giving food a creamy flavor.
To substitute for one cup of heavy cream in your recipe, use 1/6 cup butter and 7/8 ... Show more
content on Helpwriting.net ...
For a great heavy cream substitute, you can also whip some 1% milk, using a stick blender, a hand–
held electric beater, or a stand mixer. Some people use a milk frother, a special tool used in making
espresso to make whipping easier. However, your topping will be bubbly and not as thick as heavy
whipped cream. To make better froth, microwave the milk until it boils, then whip it again. Add
some stevia sweetener to mimic the flavor of dessert toppings, without increasing the calories.
Part 3: Cooking Substitute for Heavy Cream
Heavy cream is often used in pastas, soups, and sauces to create a thick consistency and a full–
bodied flavor, with all the fat and calories. To achieve a similar taste and consistency with fewer
calories, use low–fat cream cheese instead, using half the amount called for in the recipe. To reduce
the calories further, mix 1% milk with cornstarch (at a ratio of 1–cup to 1–tablespoon), and use as a
heavy cream substitute. Milk and cornstarch thicken food and works better in sweet dishes, unlike
cream cheese which may have a sour

Exploring Heavy Cream Affect The Mass Of The Butter Produced
Title
Does the method of shaking heavy cream affect the mass of the butter produced?
Purpose
The purpose of the experiment was to determine if shaking method affected the mass of the butter
produced.
Background Information
Heavy cream is what is known as an emulsion. An emulsion happens when small drops of one type
of liquid are floating around with another type of liquid that it does not mix with, such as oil and
water. Emulsion in heavy cream happens when "tiny globules of fat are suspended in mostly water"
("the chemistry of butter", 1). The globs of fat in heavy cream are surrounded by a layer of
phospholipids and proteins, which prevents them from mixing with the water into one homogeneous
mixture. Churning heavy cream causes the fat globs to hit each other, and if they do so with enough
force, they will start to stick together. As the churning goes on, the fat globs join to form solid
butter. The remaining liquid is then drained off to leave the butter for use. ... Show more content on
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The fat particles have hydrophobic tails that repel water and hydrophilic heads that can be around
water. The phospholipids form a small bubble with the hydrophobic tails in the center, away from
the part of the heavy cream containing water, and the hydrophilic heads are on the outside, with the
water in the heavy cream. This is what causes the butter particles to stay separate from the water
within heavy cream. Once the heavy cream is agitated by whisking, for example, the phospholipid
bubbles will break open and start to form solid masses of butter. At this point, the heavy cream
transitions from an oil–in–water emulsion to a water–in–oil emulsion. This means that the water
gets pushed out of the mixture when the solid butter forms its

We All Scream for Ice Cream
We All Scream For Ice Cream Who in their right mind could say no to the irresistible taste of ice
cream? Being one of my most favorite snacks, I will admit that a carton of ice cream never stays in
the fridge for more than a week. I can remember always having ice cream as a very special treat
when I was younger, mostly chocolate and vanilla. Nowadays there are so many flavors of ice
cream from simple chocolate to cola flavored. Ice cream may not be as popular as you think it is so
here are some fun facts the show just how much us American 's love this simple dessert. Currently,
ice cream is America 's second most favorite dessert according to a 1997 Nielsen survey. About 2.3
billion dollars of ice cream is sold in the America 's ... Show more content on Helpwriting.net ...
Commercial production finally began in North America in Baltimore, Maryland, 1851, by Jacob
Fussell, now known as the father of the American ice cream industry. In 1926 the first
commercially–successful continuous process freezer was perfected. This continuous freezer,
developed by Clarence Vogt, has allowed the ice cream industry to become a mass producer of its
product. As you can see in this shortened history of ice cream, many names have contributed to the
great success of this dessert. So many people have contributed to making ice cream the perfect
dessert. It seems as though every day there is a new version of ice cream hitting the markets so it is
no wonder that ice cream remains our second favorite dessert year after year. Works Cited
Funderberg, Anne Cooper. "Chocolate, Strawberry, and Vanilla: A History of American Ice Cream".
Popular Press: Wisconsin, 1996 International Association of Ice Cream Manufacturers. "The History
of Ice Cream". Washington DC, 1978. Liddell, Caroline and Robin Weir. "Ices: The Definitive
Guide". Hodder and Stougton: New York, 1993 http://www.zingersicecream.com/history.htm (No
author or date) http://www.sendicecream.com (No author or

Ice Cream Sundae
Introduction
ATTENTION–GETTER: Can you describe the perfect cure for a blazing hot summer day? Upon
hearing the phrase "so sinfully delicious," what sensations tend to stir within your body?
Throughout America, a common response typically emerges: "I scream, you scream, we all scream
for ice cream!"
Introduce Self: Hi, my name is Maria Papadopoulos, and with summer rapidly approaching, there
proves no greater treat than indulging in a home–made ice cream sundae.
THESIS: In fact, by following three simple steps, one can concoct the perfect ice cream sundae.
Main Point One: First of all, one must decide upon a base, a flavor that will accentuate the delightful
taste of this treat.
Main Point Two: Secondly, the smothering of a rich ... Show more content on Helpwriting.net ...
TRANSITION: Upon pouring a rich sauce over the ice cream base, one can then enjoy embellishing
the sundae at the very top.
III. As the finishing touches to the creation of an ice cream sundae, an individual must emphasize
the extravagance of such a dessert through the application of tasty toppings.
A. Part of the beauty of a sundae lies in the notion of its having no restraint, for embellishment
options remain practically endless.
1. With its soft, dreamy peaks, whipped cream provides one with a fluffy effect.
2. At the same time, other toppings such as crushed oreos, sprinkles, nuts, and bright red maraschino
cherries together complete the perfect ice cream sundae.
B. Although it seems as if an ice cream sundae emerges as rather costly with its various toppings
and other ingredients, a home–made sundae proves far less expensive than one from an actual ice
cream store.
1. I would like you to listen to this figure from a USA Today article in July of 2001. The price of
milk fat, which exists as the prime component of ice cream, has increased by nearly seventy
percent!
2. Surely, even we can relate to this huge price increase here in Champaign–Urbana, for a cup of
plain ice cream smaller than the size of my palm costs around two dollars at the Union.
3. For this very reason, it actually proves wise to create an ice cream sundae to one's own liking at

Microeconomics Ice Cream Analysis
ECO 201 : Microeconomics Research Paper The Unilever Group Ben and Jerry's Homemade Inc.
Ice Cream June 9, 2011 Deborah Minassian ECO 201 : Microeconomics Research Paper The
Unilever Group Ben and Jerry's Homemade Inc. Ice Cream June 9, 2011 Deborah Minassian
Abstract Ben & Jerry's Homemade, Inc. has been in business since 1978. Approximately 40% of the
world 's frozen dairy desserts, 5.6 billion liters per year, are manufactured at more than 450 U.S. ice
cream plants. This makes the United States the largest producer of ice cream and related products in
the world. With the world 's largest milk supply, an abundance of land, and investments in research
& development, U.S. frozen dairy dessert production has remained ... Show more content on
Helpwriting.net ...
If all exchange rates remained equal they would have reported a decline in profit of 1.0% which is a
result of the world economies. The Unilever Group's report on ice cream stated that they saw
volume growth and share gains in most markets. Specifically they saw a strong performance in
Western Europe, Mexico, Indonesia and Australia. Much of this growth was due to the Magnum
Gold acquisition and the marketing of this product in these markets. Product quality improvements
helped their Klondike line achieve strong results in the U.S.A. The Unilever Group maintained a
negative price growth in ice cream. The negative price growth reflected slightly lower gross
margins, at constant currency, with commodity costs higher. According to Market Line a leading
business information company, in 2007, the companies with the largest shares in the ice cream
business was Unilever, Nestle and General Mills. The breakdown is as follows: This chart
demonstrates the amount of market share Unilever had among its competitors during 2007.
Competitive Advantage Although Ben and Jerry's is owned by a large international corporation,
company 's mission statement continues to describe what Ben Cohen and Jerry Greenfield started in
an old gas station: A social mission to operate the company in such a way that a concern for the
global community is calculated in corporate

The Tang Dynasty Ice Cream
Ice cream is a delicious frozen treat that many people adore. Ice cream that was made in early times
was not like the ice cream we have today. It is said that ice cream was invented in China, and Marco
Polo, a famous explorer, took the idea from China and spread it to other places. In China, the
earliest trace of ice cream was found in the Tang Dynasty, which lasted from 618 to 907 AD. The
credit for the 'ices' that were made in that dynasty was given to Emperor Tang Taizong. The Tang
Dynasty's version of ice cream was made out of ice, koumiss (heated, fermented milk), flour, and
camphor. Buffalo, cows', and goats' milk was used to make koumiss. The flour was added to add
thickness, and the camphor was for flavor. Camphor comes from a tree,

The Legal Uk Requirement For Ice Cream
Introduction The legal UK requirement for ice cream is for it to contain at least 5% fat and 2.5%
milk protein according to the Food Labelling Regulation (1996). Ice cream is one of the most
popular snacks in the world. There are many different variations of this long loved snack, however
its origin is not very well documented. The consumption of ice cream has been dated as far back as
the Roman Empire, where it was said that the emperor Nero's (618–97AD) slaves collected snow
from the top of the mountain and he ate it with a variety of fruits. It has also been said that ice cream
was invented in China where Marco Polo, who eventually brought it back to Italy where it spread
across Europe. However these stories have no real evidence supporting them. Clarke (2012)
suggests that the invention of ice cream correlates with the invention of different refrigeration
techniques such as: Mixing snow or ice with food or drink to cool it down. Dissolving salt in water
to produce a cooling effect. Mixing salt with ice or snow to produce further cooling. The invention
of the first ice cream machine. The invention of the modern refrigerator. Eventually ice cream made
its way to the USA where it increased in popularity and it became commercially available. The US
is currently the largest consumer of ice cream per person, consuming 17 litres per person each year.
The UK's ice cream has increased by 19% in the last 5 years and it is now worth £1.1bn however the
volume of ice

The Blue Door Ice Cream Facility
The Purple Door Ice Cream facility is an artisan ice cream company located in historic Walker's
Point of Milwaukee. This small commercial and retail shop produces and supplies quality, hand
crafted ice cream to area grocery stores, restaurants, catering events, and to customers onsite. Purple
Door continues to receive notoriety in area news sources for their exceptional products. This past
October, they beat out Milwaukee's famous custard king, Kopps, for the "Best Dessert" title. Purple
Door Ice Cream is the lovechild of Lauren and Steve Schultz. The couple developed their ice cream
in their home kitchen for many years. In April of 2011 Lauren and Steve launched their company.
They began selling their ice cream whole sale to area grocery stores and restaurants. Later they
began catering events and eventually opened their ice cream factory and retail shop in Walker's
Point. At this location, customers can tour the facility, watch through the large front window how
the ice cream is made, and can purchase up to 20 different flavors of ice cream. Purple Door is also
committed to maintaining sustainability and social and environmental responsibility. Their company
uses compostable spoons and cups in their ice cream shop. They promote recycling and reuse of
contains. The flooring in their retail space is made from 72% recycled materials. For every pint of
ice cream that Purple Door sells, they donate ten cents to Milk for Milwaukee which provides fresh
milk to homeless

Comparing Ben And Jerry's Ice Cream
Ice cream is the ideal dessert in a hot summer day with the sun's heat beaming upon you. Since the
most popular ice cream flavor is vanilla, a taste test has been established for the perfect solution to
decide who prefers what brand and style of flavor that is favored the most. In this ice cream taste
testing, there are five cups for the ice cream taste testers to taste, which are Cup A, B, C, D, and E.
In each cup of ice cream, there are different styles of the ice cream, vanilla. Every tester tries one
cup of ice cream one at a time and writes down their own thoughts on their surveys which were
given. They do not know what kinds of ice cream that are being served to them.
On the survey, there are four columns and each of them are for the texture, sweetness, and overall
taste with the rating one through five. The last column is to jot down their overall thoughts, also
known as comments. ... Show more content on Helpwriting.net ...
One of the seven taste testers, Tammy Chung who is an eighth grader, rated the texture of the ice
cream a five, the sweetness a four, and overall taste a five. She thought it was "nice, smooth, and
full of sweetness." Many have eaten the ice creams with smiles on their faces and talking with each
other happily. Once they all have tasted the vegan ice cream also known as Ben & Jerry's, the next
scoop of ice cream was scooped. Cup B was served and they all jotted down their thoughts. Cup B
is the popular brand named Dreyer's. Many said Cup B was really sweet and hard, not as good as
Cup

Nestle Ice Cream Report Essay

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Nestle Ice Cream Report Essay