Get The Scoop On Ice Cream
Business With Penn State Short Course
UNIVERSITY PARK (Centre
Co.) What are the hot trends in
cold treats? High-concept flavor
ing and low fat, according to the
director of the nation’s premier
program on ice cream making and
sales.
Penn State’s Ice Cream Short
Course enters its 107th year as the
nation’s oldest, best-known and
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Call Your Nearest Sire Power Representative Today:
PENNSYLVANIA North Central PA
Central PA Rod Prutsman
J. Hershey Myer Phone- 607-525-6274
Phone: 717-837-5219
Direct Herd Rep.
Earl Kepner
Phone- 717-935-2485
Northeastern PA
Don Hibbard
Phone; 717-836-3168
largest educational program in the
science and technology of ice
cream under the direction of Rob
ert F. Roberts, associate professor
of food science in Penn State's
College of Agricultural Sciences.
Running Jan. 4-14 at the Nit
tany Lion Inn on Penn State's Uni
versity Park campus, the program
instructs professionals in all
Western PA
Russ Jacques
Phone 814-425-2562
aspects of commercial ice cream
manufacture, including ingredi
ents and flavors, freezing/harden
ing, and storage/distribution.
Roberts says the current indus
try trend is toward “highly fla
vored concoctions. “Vanilla is still
the primary flavor that people
want,” he said. “But you see more
and mote fancifully flavored prod-
Southeastern PA & NJ
Eldon Ford
Phone- 717-933-5961
Direct Herd Rep.
Nelson James
Phone: 610-562-7117
WEST VIRGINIA
& Southcentral PA
Steve Cronin
Phone: 304-884-8172
Lancaster Farming, Saturday, January 2, 1999-05
ucts, such as Tin Roof Sundae' or
‘Cookies and Cream’, with very
high levels of background flavors
and identifiable pieces. You may
find specialty products with gum
mi bears or caramel critters stirred
in, for instance.”
At the other end of the spectrum
is the glowing popularity of low
fat frozen desserts, Roberts said.
MARYLAND/WV
Sales & Service Director
Kirk Sattazahn
Phone- 717-337-376 5
MD Toll Free
Technician Service
1-800-227-6417
MD Direct Herd Reps:
Franklin & York Counties, PA
Peter Bohacek
Phone. 301-371-6834
Dave Elston
as technological advances allow
producers to create low-fat (and
no-fat) ice creams and frozen
yogurts witih more of the rich
taste and creamy consistency con
sumers crave.
“We’ve improved our com
mand of flavor systems and our
ability to emulsify and whip no-fat
products to make a dessert that is
acceptable,” Roberts said. “You
may remember what a no-fat
vanilla ice cream tasted like about
10 years ago. Now you can buy
products that are quite
good.”
Roberts said he is ex
cited about heading up a
program that draws an
international audience.
Registrants this year
will represent at least 26
states and nine coun
tries. He says the course
offers something for
everyone interested in
the “magic” of ice
cream, “from cow to
cone.”
“What a student takes
away from the course
depends on what they
start with,” he says.
“The ‘mom-and-pop’
operator who wants to
open a shop will learn a
lot about the industrial
aspect how products
are put together and
their functional proper
ties. People in produc
tion may come away
witih a greater under
standing of why their
efforts result in a good
or poor finished prod
uct People in research
and development will
come away with new
ideas on how ingredi
ents interact with each
other to form the prod
uct.”
As an alternative to
the more intensive and
highly technical short
course, Penn State of
fers the seminar, “Suc
cessful Ice Cream Re
tailing,” Jan. 15-18 at
the Nittany Lion Inn.
Conducted by Ed
Marks, a consultant
with more than 50 years
of experience in the ice
cream industry, the
seminar is intended for
those who want to own
an ice cream parlor, ra
ther than in ice cream
factory.
“This seminar was
started to meet the
needs of the ‘mom-and
pop’ store owners, ra
ther than the food sci
entists,” Marks said.
“The short course is
technology-heavy,
slanted toward research
and development and
quality assurance.
The seminar will ad
dress such concerns as
employee training,
menu creation, price
setting, and promotions.
Presenters will include
Dick Warren, owner
operator of Four Seas
Ice Cream in Cape Cod,
Mass.; Diane and Steve
Lueders, a husband
and-wife team with
more than 20 years of
experience in specialty
ice cream desserts; and
Andy Crivaro, soft
serve consultant and co
owner of Sentry Equip
ment