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Ice Cream and Frozen Desserts

Department of Food Science, University of Illinois, Urbana 61801

G. A. Muck

Dean Foods Co., Rockford IL 61101

ABSTRACT

Introduction

Many developments in the ice cream industry find their parallel in other industries. It was inevitable that computer and automation should have an impact; that economies of continuous processing be exploited; that output per plant should increase, demanding a corresponding increase in size and capacity of processing equipment; and that government regulations should stiffen in an atmosphere of consumer advocacy. Ice cream is inherently an energy intensive product and expensive energy could change the industry markedly. Energy consumption has been reduced in many plants, but developing long range strategies to continue to reduce consumption must remain a top priority. Costs of all sorts have increased and so has the price of ice cream. It is fortunate that new ingredients and improved efficiencies in production and distribution served to moderate price increases.

Discussion

Federal Standards of Identity

After hearings and consultations, beginning in 1942, federal standards for frozen desserts were instituted in 1960 (1).