A Better Milkshake
(Continued from Page A 29)
search completed for the project,
the two were natural partners.
The combination of grains,
vegetables, and dairy in a natu
rally fat-free product, gives a
“completely different nutritional
profile than traditional milk
shakes,” she said.
“The business started because
of my personal passion for chil
dren’s nutrition,” said Devine.
“I wanted to create products
to address the nutritional needs
of children by creating a good
tasting, convenient product mar
keted with pizazz.
“One of my missions was to
create a product to let people fol
low the guidelines of the USDA
food pyramid more easily.”
As Natural As Possible
A challenge, said Konstance, is
making the product tempting to
students accustomed to heavily
sweetened drinks. At a career
day hosted by the ARS one year
ago, 500-600 students, ages 9-17,
taste-tested the product.
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Richard Konstance and Denise Devine, the negative
in this picture supplied by the Agriculture perception of
Research Service, are working together additives,” he
to produce the milkshake and soft serve
ice cream.
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“Generally
speaking, they
neither liked nor
disliked the prod
uct,” he said.
“Some of them
said they didn’t
think it was sweet
enough.”
Seniors at an
assisted living
center, on the
other hand, have
given the product
high marks.
“Great texture
and great flavor
were basically the
comments we
got,” he said.
Konstance is
looking at adding
a low level of
sweetener.
“We want to
keep the product
as natural as pos
sible because of
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The product checks in at six
percent added sugar. In contrast
most milkshakes, according to
Konstance, contain 12-15 percent
sugar.
“In my opinion, it is as good as
any soft-serve out there. It be
haves the same. The melt tests
are as good or better as other
soft-serve products,” he said.
“The grain-replacing technolo
gy offers us the texture we’re
looking for,” said Konstance. “It
has absolutely magnificent tex
ture. It feels just like a soft
serve.”
The ice cream was tested by
placing a scoop on a plate with
concentric circles and observing
the flow of the melting ice cream.
“A lot of tests were run on he
product to measure the quality,”
he said.
Production
The universal pilot plant pas
teurizes and homogenizes the
milk. The milkshake mixture can
be prepared and heated in one
tank before it is processed and
then collected and chilled in the
other.
Lactose-intolerance is an issue
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Lancaster Farming, Saturday, June 2,2001-A3l
with milk products, so the lactase
enzyme, which reduces the
amount of lactose in the product,
is added to reduce or eliminate
the problem and make the prod
uct a little sweeter.
The additional sweetness is a
must-have element to “sell”
schoolchildren on the product.
The product also contains inu
lin, a natural product derived
from a chicory root. Addition of
inulin contributes to the fiber
content of approximately 2'A
grams per serving. The good
fiber content may provide a mar
ket for senior citizens, said Kons
tance.
The ARS’ job, he explained, is
to develop the process and proto
type product, then hand it over
for industry for final product de
velopment.
Additionally flavoring compa
nies will need to lend their exper
tise to the product, said Kons
tance.
The next step in getting the
product into the schools and
(Turn to Page A 32)
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