J. Peter Clark

A number of interesting developments are occurring in the area of freezing research and applications.

• Ice Cream Processing and Formulation. One of the more interesting papers I was actually able to hear at the recent IFT Annual Meeting concerned a new process for ice cream. The developer is E.J. Windhab of the Institute of Food Science, Swiss Federal Institute of Technology, Zurich.

His ultra-low-temperature ice cream concept began with the observation that in conventional ice cream, about 40% o…

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