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Article: Formulating Ethnic Ice Cream: With Asian, Italian and Mexican food almost as common as hot dogs and apple pie, ethnic ice cream is gaining popularity across America. (Ingredient Technology).(Brief Article)
- Article from:
- Dairy Foods
- Article date:
- December 1, 2001
- Author:
CopyrightCOPYRIGHT 2001 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The U.S. market for ethnic foods is becoming increasingly mainstream. The dairy industry, with its many facets around the world, is no exception. Consumers today are well acquainted with European cheeses such as Brie, Parmesan, ricotta and Roquefort, and in recent years have expanded their horizons to include feta, quark, queso blanco and kasseri. Yogurt and drinkable yogurt have paved the way for kefir and probiotic dairy beverages. Now it is time for ice cream marketers to benefit from Americans' curious palate.
For many years, consumers' impression of Italian ice cream was limited to the corner beef stand's scooped Italian lemonade ice or the grocer's packed ...