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Frozen Dessert Manufacturing. ... The ice cream and frozen dessert manufacturing
has traditionally been a highly regionalized industry. ...
... The company’s manufacturing facilities include a bakery plant, dairy plant ... Company
also introduced a low-carbohydrate, low-sugar frozen dessert called LeCarb ...
... General Foods Corporation was successfully manufacturing and marketing ... The products
of the frozen food industry ... products consist of dessert, specialty dishes ...
... OF BUSINESS CARRIED MTR is into manufacturing, marketing and ... rice, ready-to-cook
gravies, frozen foods, ice cream, instant snack and dessert mixes, spices ...
... and preserves but also makes dessert toppings, juices ... to acquire the Barrio Fiesta
Manufacturing Corporation located ... juices, snack items and frozen items among ...
Submitted by antarshriw on March 16, 2008
Category: Miscellaneous
Words: 3655 | Pages: 15
Views: 146
Popularity Rank: 71,350
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Frozen Dessert Manufacturing
Description:
The research paper comprises of an analysis of “Ice Cream and Frozen Dessert Manufacturing”. The NAICS and SIC code for this industry are NAICS code 311520, SIC code 2024. This industry comprises of establishments primarily engaged in manufacturing ice cream, frozen yogurts, frozen ices, sherbets, frozen tofu, and other frozen desserts (except bakery products). According to the NAICS description, 2002, the ‘Ice cream and frozen dessert manufacturing’ includes custard, frozen, manufacturing; desserts frozen (except bakery), manufacturing; frozen custard manufacturing; fruit pops, frozen, manufacturing; ice cream manufacturing; ice cream specialties manufacturing; ice milk manufacturing; ice milk specialties manufacturing; ices, flavored sherbets, manufacturing; juice pops, frozen, manufacturing; pudding pops, frozen, manufacturing; sherbets manufacturing; tofu frozen desserts manufacturing; and yogurt, frozen, manufacturing.
The production of ice cream begins with the milk produced by America's dairy farmers, for the manufacture of ice cream and other dairy products. Ice cream is a frozen, pasteurized mixture of milk, cream, nonfat milk solids, sugars, and stabilizers. Its contents and manufacture are regulated by the government and must meet Standards of Identity (Gale Encyclopedia of American Industries, 2005). An Ice cream must contain a minimum of 10 percent butterfat, which is dispersed throughout the mix to impart smooth texture. French ice cream, also known as frozen custard, also contains more than 1.4 percent of egg yolk solid. Recently, consumer concerns about the negative health effects of fat in the diet, however has led to a decline in this product. Such change in the preferences of the consumers led to the popularity of lower-fat products such as ice milk, which contained between 2 percent and 7 percent butterfat. Ice milk, as a product name, however, was extinct with...
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