Story URL: http://news.medill.northwestern.edu/chicago/news.aspx?id=216114
Story Retrieval Date: 12/7/2013 7:05:30 PM CST
U.S. Department of Agriculture:
- Ice cream in the U.S. by definition must contain at least 10 percent milk-fat
Researcher Maya Warren unravels the meaning of icy desserts:
- Ice creams in the U.S. generally range from 10 percent to 16 percent milk-fat.
- “Overrun” is how much air ice cream manufacturers pump into their product.
- The legal limit for overrun in the U.S. is 100 percent
- Custard by legal definition in the U.S. must contain 1.4 percent or more egg yolk
- Sherbert is a combination of ice cream and sorbet. It contains 3 to 4 percent milkfat
-Gelato has less air than ice cream, creating a stiffer product
- Sorbet does not contain any dairy ingredients; it consists of sugar, water, flavor or fruit
International Dairy Foods Association:
- Vanilla is America’s favorite flavor of ice cream
- America’s top five flavors of ice cream are: Vanilla, Chocolate, Cookie ‘n Cream, Strawberry, and Chocolate Chip Mint
- The U.S. dairy industry produced approximately 20 quarts per capita in 2010. That’s 20 x 314 million people in the U.S. = 6.3 billion quarts.
- The central region of the U.S. led production of ice cream and related frozen products in 2011 (Source: USDA, National Agriculture Statistics Service)
- In 2011, the central region of the U.S. produced 726 million gallons of ice cream
- The U.S. ice cream industry generated total revenues of $10 billion in 2010 (Source: MarketLine)