Frozen Dessert Industry & Machine Articles — 3 phase
Spotlight: Mami's Foods
Posted by Priya Brantley on
Mami, Naomi Posner the owner of Mami’s foods, stopped eating dairy and noticed the the limited amount there was of non dairy products being featured in ice cream stores. She decided to make the change and pursue creating her own line of mixes that can be sold to ice cream stores to ensure the inclusion of non dairy consumers. Mami’s Foods produces non-dairy vegan ice cream mix that is made from a coconut based mix. Though featuring no dairy this mix certainly does not lack in flavor. The mix is called Froconut and it is best paired with fruity flavors,...
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How To Make Ice Cream A Healthy Alternative Snack
Posted by Priya Brantley on
“Americans’ growing awareness of sugar content is clearly playing out in their selection of many products, ice cream included. Innovative food manufacturers are capitalizing on those consumer desires by creating reduced-sugar frozen treats that still deliver a rich, decadent experience.” (cargill.com) Ice cream is seen to many Americans as a snack that both is delectable, but coming with a hefty amount of calories and unwanted sugar. Fortunately the frozen dessert industry realized that in order to keep sales static, they needed to find alternatives. Frozen yogurt shops are undoubtedly just as, if not more popular as ice cream shops. From...
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How Many Frozen Yogurt Machines Should You Buy To Equip Your Store For Success?
Posted by Slices Concession on
How many machines you decide to install is an important decision. More machines does not equal more profit. At Slices Concession, we recommend starting with 3 to 6 machines if you are starting out. You should consider these factors: 1. Size of your location It is important to consider that each machine usually requires 5-8 inches between each other. That being said, the length depends on machine specification. Feel free to contact us for exact specifications. You should also keep in mind that you need space for countertops, sinks, air conditioning, and seating. 2. Cost Many people get too...
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