DSFT now provides a range of consultancy services (pro bono) to ice cream, gelato, sherbet and sorbet manufacturers. These range from help in formulating recipes, reducing costs by replacing expensive imported additives, problem solving, courses in advanced product manufacture, advice on all aspects of HACCP including process validation, providing assistance in discussions with regulatory authorities to independent audits of plant, process and external advice received. Independent nutritional advice on the manufacture and safety of low or sugar-free gelato and ice cream products is also provided.
There are better options than sorbitol and fructose. Science based advice on describing products intended for consumers with health issues can also be provided.
Despite work undertaken over 20-years ago by researchers in Canada many large scale ice cream producers have limited knowledge of the minimum holding time of ice cream mix processed using HTST or HHST heat-processes. Furthermore many lack the evidence that they meet regulatory requirements for holding time. DFST can help you to use your plant data to calculate average holding time, flow type, minimum residence or holding time, the log reductions of major pathogens and advise on any remedial action required.