Evaporators

The evaporator is one of the main components of a refrigeration system, in which refrigerant evaporates for the purpose of extracting heat from the surrounding air, chilled water, or other substances.

In an air cooler, the refrigerant flows inside the metal tubes or finned tubes while air flows over them.An air cooler is an evaporator that cools the air directly in a refrigerated space or piece of equipment (such as a packaged unit). Conditioned air is then distributed through air distribution systems.A liquid cooler is different from a chiller. A liquid cooler is an evaporator, a component of a refrigeration system, whereas a chiller is a refrigeration package to produce chilled water.In liquid overfeed evaporators, liquid refrigerant is fed by a mechanical or gas pump and is then overfed to each evaporator. The inner surface in an overfeed evaporator is also wetted by liquid refrigerant.Evaporators can be classified into three categories, depending on the medium or substance to be cooled:For more information visit us at: http://hvac-world.blogspot.com/1-Dry-expansion or direct-expansion (DX):An evaporator can be used to produce ice directly, such as an ice maker in an ice harvester of an ice storage system.3-Liquid overfeed:In vapor compression refrigeration systems, the evaporator is also an indirect-contact heat exchanger.In evaporators with dry- or direct-expansion refrigerant feed, liquid refrigerant is fed through an expansion valve and a distributer, flows inside the tubes in a finned coil, the evaporator, and is completely vaporized and superheated to a certain degree before reaching the exit of the evaporator.2-Flooded refrigerant feed:In a liquid cooler, chilled water is cooled to a lower temperature and is pumped to remote air handling units, fan coils, or other terminals for air conditioning or other applications.In evaporators with flooded refrigerant feeds, liquid refrigerant is fed through a throttling device and vaporizes outside the tubes within a shell. The refrigerant-side surface area is always wetted by the liquid refrigerant, which results in a higher surface heat-transfer coefficient.

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Gov 2.0 topic for policy makers, technology users this week in OKC

Call it citizen journalism meets social good.

Or self-described technology geeks just wanting to help others."The common thread is that we all have an interest in Oklahoma, and we're all a bit geeky. We've adapted to social media well," Butler said. "It won't be the exclusive spot for people to go, but we want to provide something that is helpful for the public. There is so much information in a crisis, and so many disparate strands that come in, and we want to provide as much as possible for the public to utilize.""Because we're a loose network of interested people right now, it's hard to plug into a command and control structure for emergency management," he said. "If we had a more formal organization, they would feel better about that."A loosely formed and continually evolving group, the Oklahoma Crisis Mappers, is finding new ways to keep their fellow Oklahomans better informed during the state's sundry crises: blizzards, ice storms, wildfires and even the occasional earthquake. Their work got under way during the 2009 Christmas Eve blizzard, when technology and a Google map allowed stranded drivers to make their way to food and warm beds. Since then, the concept and collaboration has grown."There were no rules and no parameters - it quickly became an ad hoc way for people to communicate, and the map acted as a static collection point," Burgess said."We are end-users of data from the government," said John Butler, a Lawton pastor and college instructor who helped start Oklahoma Crisis Mappers. "What people in the movement have been pushing for is to have more data available to the public. Oklahoma is a lot farther down the road in that regard than many places across the country, and we're grateful for that.Since then, Butler has created several other maps to have at the ready - an Oklahoma Ice Map (which has seen good use the last two winters), an Oklahoma Fire Map, an Oklahoma Tornado Map and an Oklahoma Quake Map, should a major earthquake ever occur. His goal is to have an extensive foundation in place for each map so that volunteers can respond to the specific crisis when it occurs. About a dozen people across the state gather information; many have never met face to face, Butler said.Butler and local Gov 2.0 advocate Sid Burgess have collected more volunteers to operate Oklahoma Crisis Mappers since its launch. The concept began with a Google map that could be edited by anyone. During the holiday snowstorm, people stranded on the roads would access the site from their smartphones and post their location and needs. Before long, someone else would reply with an offer of a place to stay or advice about roads to avoid. Burgess and Butler fleshed out the map with weather information from emergency management officials, Twitter posts about shelters, media reports and more.But information first has to be accessible for the group to do its work, Butler said. Gathering some of the information has been easy; in other cases, they've been stymied by officials who balk at giving out information the group believes should be available, he said."But it's also important to overcome the mentality of, 'We're the government; we're the ones in charge of data and we will parcel things out to you,' as opposed to a more participatory type of government," he said.The idea behind Oklahoma Crisis Mapping will be a top topic at the Gov 2.0a conference Friday and Saturday at the Skirvin Hilton Hotel in Oklahoma City. Open data, crowd sourcing and citizen participation are overarching themes. Burgess, an organizer of the conference, said Oklahoma has already taken big steps in those areas, such as the state's data.ok.gov website and Oklahoma City's pilot use of SeeClickFix, which allows people to snap a photo of a problem they encounter, such as potholes or graffiti, and send it directly to the city's action center.For information about the conference, visit gov20a.com.Their efforts are part of the larger Gov 2.0 conversation taking place in Oklahoma City this week, when technology users and policymakers come together to talk about making government and information more transparent, participatory and collaborative.Butler said he'd eventually like for Oklahoma Crisis Mappers to incorporate as a 501c3 nonprofit organization. That would allow the group to apply for funding to pay for training in graphic information system platforms, he said, and perhaps make the group more accepted in the eyes of emergency management officials.

For information about the conference, visit gov20a.com.

Sweets & Tweets! Ben & Jerry’s Utilizes Unused Twitter Characters to Carry Fair Trade Message

FairTweets.com Social Media Campaign Communicates Fair Trade Value to the Masses

So make every Tweet count – just like Fair Trade products purchases - by sharing this message with your Twitter followers. Through the effort, Ben & Jerry’s will increase consumer understanding of the value of their own purchase decisions and help farmers across the globe lick some of their daily struggles.On May 3rd, Ben & Jerry's launched a "Fair Tweets" campaign to rally awareness of Fair Trade. Simply by logging on to Fair Tweets (fairtweets.com), Twitter users have been able to plug in automatic messages about Fair Trade to the tweets they're already sending. These added messages promote the upcoming World Fair Trade Day (May 14) and Fair Trade issues in general.BURLINGTON, Vt. -- How can an ice cream maker use social media to help provide farmers a fair income across the globe? Ben & Jerry’s, the first ice cream company to use Fair Trade certified ingredients, is taking on the challenge in an innovative manner. The Fair Tweets program is a simple and easy interface for Twitter followers to donate their unused social media space to support Fair Trade messaging.It’s no surprise as Ben & Jerry’s was the first composite, major consumer goods product to commit to going through every single item in their ingredient deck to change all they could to Fair Trade. So the natural next step was how to share the values of Fair Trade with a larger audience. The progressive ice cream company has created a program that allows any user of Twitter to easily plug into. Unused characters in each Tweet are utilized to share a message about how Fair Trade benefits farmers across the globe. Cofounder Jerry Greenfield has posed: “Who wants to make a profit by exploiting somebody else?” It is in that spirit that the company is acting to lead the way in showing how the purchase of Fair Trade certified goods makes a difference. The model sets a fair wage for farmers, supports farms with access to credit, encourages community development, and promotes a holistic way of farming for farm laborers, the environment and the land necessary to their trade.“Just like putting together good combinations for our flavors, our goal was to combine a popular social media tool with our effort to educate about Fair Trade,” said Senior Global Marketing Manager, Noelle Pirnie. “We’ve heard how easy it has been for our fans to participate and that they better understand how their purchases help make it possible to support these farmers throughout the world,” Pirnie added.To participate in Fair Tweets, log on to FairTweets.com. To learn more about Ben & Jerry’s support of Fair Trade, go to www.benjerry.com.Even though Tweets can be up to 140 characters long, most tweets are actually much shorter, using only 40 characters on average. Fair Tweets recycles the "unused" characters in those tweets, and puts them to good use, committing them to Fair Trade awareness.About Ben & Jerry’sHOW IT WORKS* The FDA has said no significant difference has been shown and no test can now distinguish between milk from rBGH treated cows and untreated cows. Not all the suppliers of our other ingredients can promise that the milk they use comes from untreated cows.

* The FDA has said no significant difference has been shown and no test can now distinguish between milk from rBGH treated cows and untreated cows. Not all the suppliers of our other ingredients can promise that the milk they use comes from untreated cows.

3 new spots for a cool-off

SAN FRANCISCO

Skylite Snowballs It was a blistering day when Katie Baum had a fierce craving for a snowball, the sno-cone-meets-shave-ice of her native Baltimore. So she bought a '75 ice cream truck, had it rebuilt, and hired a Chez Panisse pastry chef. Track her down on Piedmont Avenue, near the Clare-mont Hotel, or at Oakland's First Fridays to try one doused with strawberry or Meyer lemon-ginger syrup. To go totally Baltimore, top your snowball with Katie's homemade marshmallow cream, skylitesnowballs.comEAST BAYSANTA CRUZSmitten Ice cream freaks have been following Robyn Goldman and her Radio Flyer wagon around the city since she first wheeled it out nearly two years ago. It toted her hand-welded invention, Kelvin--a liquid nitrogen-powered ice cream maker that whirs and pours fog like something out of Willy Wonka's inventing room, super-freezing five or so ingredients into a single scoop of absurdly dense and creamy salted caramel or blueberry candied coconut ice cream. Now, Smitten has opened up a real shop--well, sort of. It's in a converted shipping container in Hayes Valley at Octavia and Linden Streets. smittenicecream.com

The Penny Ice Creamery Santa Cruz has never suffered a lack of icecream. But what it hasn't had, until now, is a place that makes its own on-site. No secret ingredients here; you can watch them mix up the small organic batches. Pull up a stool in the vintage-chic parlor to dig into a scoop of strawberry pink peppercorn, or cherry balsamic. Nice day? Grab a Penny Pop, dipped in dark chocolate, and take it for a ramble around downtown. 913 Cedar St.; 831/204-2523.

Unilever North America

The adult frozen novelty line--Magnum--is making its way to the U.S. marketplace after celebrating success elsewhere in the world for the past 20-plus years. Magnum was one of the first handheld ice creams targeted as a premium adult offering and today is one of the world's leading ice cream brands, selling one billion units annually worldwide.

The bars come in six varieties, all of which include a thick coating of Belgian chocolate. The bars are wrapped in the brand's signature golden foil packaging, and retail in 3-count multipacks with a suggested retail price of $3.99 or individually for a suggested retail price of $2.59.

The bars come in six varieties, all of which include a thick coating of Belgian chocolate. The bars are wrapped in the brand's signature golden foil packaging, and retail in 3-count multipacks with a suggested retail price of $3.99 or individually for a suggested retail price of $2.59.

Show and sell: packaging protects the product, but it is also a billboard of sorts where processors make claims about a food's nutrition, value and ingredients

Dairy processors expect an awful lot from the packaging surrounding the foods they manufacture. Primary packaging must protect the product; show product benefits, ingredient statements and nutritional information; fit on retailers' shelves and inside consumers' refrigerators; be attractive and eye-catching; and be recyclable. That's a tall order, but one that processors do not shy away from. They can't, actually.

Anthony Caliendo is trying to build a consumer brand of cheese, and he's counting on the packaging to help."If you are not innovating in packaging you aren't in the game," he says.Health campaigns, such as the 2010 Dietary Guidelines for Americans, have cheesemakers making claims about reduced sodium levels on the package. Consumers' interest in what's in the foods they eat has ice cream makers touting their clean labels. Brand competition has dairy processors updating their packages to stand out in the dairy case. Sustainability initiatives have all food manufacturers looking for recyclable package materials."We wanted to stand out," says Brandie Genibrel, sales and marketing director.Rather than storing individual packages of string cheese in a refrigerator's cheese drawer, the box makes the cheese more visible as family members look for snacks, Price says. She adds that retailers are sellin more SKUs because of the package. A regional roll-out began in the fourth quarter of 2010 in the Southeast and moved to the Northeast and Midwest in January."The containers are made from impact-resistant polypropylene," says Mike Corrigan, who works for the packaging supplier based in Omaha, Neb. "The container and lid are in-mold labeled. Also noteworthy is the built-in tamper-deterring feature," he says.The old packaging was very brown and plain and looked like everyone else's, she says. The dairy processor has been making gelato since 1976. It makes six flavors of gelato and three flavors of sorbets. It is also a co-packer of ice cream for another brand.Gelato Classico changed to a cube-shaped pint package (actual dimensions 3 1/2 inches tall by 3% inches wide and 3% deep). The processor needed to buy a new filler for the shape.Philadelphia has as many as 50 SKUs. The redesigned package helps consumers find the product easily on a retailer's shelf and in their own refrigerators. A strawberry image, for example, is a visual identifier of the flavor. Inevitably, the fronts of packages are rotated away once the product is on a retailer's shelf. By printing a strawberry image on both sides of the package, Kraft helps a shopper find the flavor he/she wants. (See photos on page 40.)On the retail shelf, the containers stack three high. The cube shape fills the space and fits better, Genibrel says. A lip on the lid allows for better stacking.Caliendo is the vice president of sales for JVM Sales, Linden, N.J., which is developing Milano into a consumer brand. JVM has been making cheese for private-label customers and for institutional customers. The company developed a 1-pound bag of Parmesan to respond to consumers seeking value. The pillow-type packaging offers more cheese for the money, he says. The company's next step is to roll out a recloseable package with a zipper seal. That product will retail at a higher price point. JVM bought high-speed fillers for its bags and cups.In response to comments from customers, the cheesemaker recently developed a stand-up box for its four flavors of string cheeses. The 18-count box contains and organizes the individual servings inside a consumer's refrigerator. The box stands upright and is an alternative to 12-count flexible film pouches.The decision to redesign can be triggered by competitive activity, brand performance, internal goals and consumer behaviors, says Len Martinez, director of design and innovation for the cheese division at Kraft Foods, Northfield, Ill. Business was fine with the Philadelphia brand, but Kraft redesigned the package in part to address how the container was functioning on the shelf, Martinez says. Consumers were having trouble finding the flavors they wanted, he says, and Kraft wanted to increase the shelf impact.In the high-end ice cream category, two processors recently updated their packages for slightly different reasons. Santa Barbara, Calif.-based McConnell's expanded beyond its home base to Southern California and needed a package design that quickly communicated its benefits. Gelato Classico, Concord, Calif., changed the color and shape of its gelato pints to stand out on grocers' shelves.After the new packages were printed, Burns thought of what he'd do differently. After a shopper told him she couldn't see the names of the flavors when the product is on a high shelf, he realized he should have printed the flavor names on the banding around the lids. The company makes 37 flavors of 17% butterfat ice cream.As silver is a signature color for the Philadelphia brand, burgundy is the signature of Sargento, Plymouth, Wis. The color conveys quality, a premium feel and other "positive emotions," says Erin Price, director of marketing.After designing and printing the new packages, McConnell's received kosher certification. That logo will be added later. The package includes the Real California seal from the California Milk Marketing Board, South San Francisco, Calif, and that has paid dividends, Burns says. The seal shows that McConnell's is a local company, Burns says. Santa Barbara accounts for 33% of sales and Southern California for 60%. (The remainder is mostly in Northern California and Arizona.) The CMMB funnels leads to McConnell's. "If a retailer says 'We want a California ice cream company,' they refer them to us," Burns says. "I wasn't expecting that."By working with its vendors, WhiteWave says its research and development team developed a more "earth-friendly packaging solution" without affecting the product's shelf-life. (Read more about the company's sustainability efforts in this month's "Inside Perspective" on page 86.)WhiteWave Foods, Broomfield, Colo., removed polyvinylidene chloride, or PVdC, from the packaging for its single-portion creamer products found in restaurants and grocery stores.Processors of fluid milk and cultured products also are turning to sustainable materials for their packaging.Kraft changed its printing method from dry offset printing to the more expensive in-mold labeling printing process. The new process yields better rendition of photos and colors and allows for softer vignettes, more subtleties in the graphics and a more refined silver color (Philadelphia's signature). With the in-mold labeling process, a label is applied to the cup and becomes embedded into the plastic, Martinez says.McConnell's general manager Scott Burns says a marketing study revealed that its customers did not know that the company does not use additives in the ice cream, only pure ingredients. A redesign of the graphics removed the image of the Mission Santa Barbara and replaced it with one of ice cream on a spoon. The imagery is intended to entice customers to pick up a pint, Burns said. Some local Santa Barbarans missed the picture of the mission, which had been on the packaging for 40 years. But that was the only negative feedback, Burns says.Sargento is also using packaging to support the launch of its Blends product that combines two natural cheeses. On-pack words and graphics convey the idea, and a package window shows the cheese (sold in slices and snacks) and the blend of colors. Sargento reduced sodium levels by 25%, a benefit displayed prominently on the package.The processor also redesigned because it wanted a recyclable package, something the previous version was not.

By working with its vendors, WhiteWave says its research and development team developed a more "earth-friendly packaging solution" without affecting the product's shelf-life. (Read more about the company's sustainability efforts in this month's "Inside Perspective" on page 86.)

A Guide To Refrigeration Equipment

No restaurant today can get away without purchasing or leasing some sort of refrigeration equipment. But what kinds of refrigeration do you really need?

*Freezers have approximately the same considerations as refrigerators, but ease of access is generally not quite as important. With freezers, it's even more important than with refrigerators that you are certain you want a walk-in before you get one; there are few standalone walk-ins on the market.* Refrigerators are the first and simplest. While stainless steel is the standard for an ordinary reach-in refrigerator, you can get away with anything that can be kept clean over the course of a normal business day. Be aware of what you need to store, and purchase a refrigerator with shelves that are strong enough to hold the weight of your products and that are easy to get to. Storing items in the door is a bad idea, as this part of the fridge stays warmer than the rest in a frequently-opened appliance, so don't count on that for a lot of your storage.* If you go for a walk-in, consider whether this will be a permanent install or something you can take with you if you have to change locations. If you have a lease you may not be keeping long on your current space, it might be better to just be tough and purchase multiple movable refrigerators rather than go for a permanent install. Also, make sure your walk-in has an easy means for opening it from inside. This is generally only an issue with older units.* In the simplest small restaurant setup, like snack stands, a standard home kitchen refrigerator dedicated to restaurant business is adequate providing you use thermometers to measure temperatures instead of counting on the equipment to work properly. All others need something a little more complex.Also, if you use an icemaker to fill ice dispensers or transport ice in buckets to other locations, you have to be very aware that it must be kept sterile. Food poisoning is often caused by unsanitary ice bin conditions when employees assume that the cold will kill any bacteria.Before purchasing any refrigeration equipment, know your restaurant, your needs, your space, and your customers. Making the right choices will save you more money in the long run.* A different type of refrigerated unit is an icemaker. This is totally different; before purchasing one, you should be clear about whether you want cube, nugget, or flaked ice for your business. You should also be aware of the space needed; an air-cooled icemaker requires a lot of space to function efficiently, while a water-cooled icemaker needs much less space, but also wastes a lot of water.* If you have a medium to large restaurant, you'll probably have to consider a walk-in refrigerator. These are all industrial, so you won't have to worry so much about temperature control. Pay close attention when the salesperson tells you how much storage space you need; even though you may think you can get away with less, you're better off counting on needing more than you expect. This also allows for expansion if you branch into other things, like catering.

Before purchasing any refrigeration equipment, know your restaurant, your needs, your space, and your customers. Making the right choices will save you more money in the long run.

Cool cars and even cooler ice creams

Byline: HENRYK ZIENTEK

AN ice cream maker has been living life in the fast lane."As a company that's all about Yorkshire, we were delighted to be supporting this event and championing produce from our region."Louise Holmes, co-founder of Yummy Yorkshire, said: "As a Yorkshireman, James Martin is known for being passionate about his roots and local produce.Visitors to the event saw some of the UK's most exclusive Ferraris, including James Martin's personal Ferrari Collection.The event was supported by deliciouslyorkshire, the campaigning brand for the Regional Food Group for the Yorkshire and Humber region.* FERRARIS: James Martin Yummy Yorkshire joined a select group of local food and drinks suppliers while The Leeds Kitchen hosted a hog roast outside the restaurant.The event yesterday took place at the restaurant located at Alea Casino at Clarence Dock in Leeds.Denby Dale-based Yummy Yorkshire took part in a Ferrari Owners Club event hosted by celebrity chef James Martin at his new restaurant, The Leeds Kitchen.Yummy Yorkshire was launched in April and has created more than 60 recipes of ice cream using locally sourced ingredients and milk and cream from the farm's own herd of Holstein cows.* FERRARIS: Chef James MartinCAPTION(S):

* FERRARIS: Chef James Martin

Celebrating 125 Years of the Statue of Liberty, One Scoop at a Time

Turkey Hill Dairy hosts essay contest, donation program and creates new Lady Liberty Mint Ice Cream flavor to honor American icon

Free samples of the Lady Liberty sweet treat will be provided at Turkey Hill Dairy events across the country this summer.Turkey Hill Dairy will also introduce Lady Liberty Mint Premium Ice Cream in stores across the country. Donations from sales will go to support the new Peopling of America Center at Ellis Island. The flavor features a combination of mint premium ice cream with chocolate cake crunchies and a crunchy chocolate cookie swirl.Located in the rich farming country of Lancaster County, Pa., Turkey Hill Dairy produces the fourth largest-selling premium ice cream brand and the top-selling refrigerated iced tea brand in the nation. The third-generation, family-run dairy sells its products in a market that extends along the East Coast from Maine to Florida - and as far west as Oregon, Washington and Alaska. For more information about Turkey Hill, visit turkeyhill.com."The Statue of Liberty is a true American icon that will be forever a part of our national landscape," said Quintin Frey, President of Turkey Hill Dairy. "It is with great pride that we are able to participate in this commemorative celebration of Lady Liberty and all she means to this Nation of Immigrants."The celebratory campaign and ice cream come from Lancaster County, Pa.-based Turkey Hill Dairy, maker of the nation's fourth best-selling premium ice cream brand. The campaign will include an essay contest that asks middle and high school students to answer the question, "What does liberty mean to me?" Two winners will be selected by The Statue of Liberty-Ellis Island Foundation and Turkey Hill Dairy. Each will win a $5,000 scholarship prize.SOURCE Turkey Hill DairyLANCASTER COUNTY, Pa., June 22, 2011 /PRNewswire/ -- Immigrants passing through Ellis Island in the 1920s were served ice cream as part of their introduction to American culture, so it's only fitting that the Statue of Liberty should celebrate her 125th birthday in October with her very own ice cream flavor and a 125-day campaign to celebrate her ongoing role as the most powerful symbol of freedom, hope and opportunity around the world.Turkey Hill will also promote Lady Liberty's birthday through an online trivia contest and a bracket tournament to name the best immigrant movie in history. For more information about the campaign and the essay contest, visit www.turkeyhill.com/ladylibertymint. Lady Liberty Mint Premium Ice Cream is available in stores where Turkey Hill Dairy Ice Cream is sold.

SOURCE Turkey Hill Dairy

Refrigerator Guide

I recently did all this research right before we purchased our new refrigerator. Since the refrigerator is one of the larger appliance purchases for your kitchen and will probably last you 10-15 years you need to choose wisely. I was surprised to find that there is such a variety in refrigerators these days. There are many styles and sizes, different colors and finishes and many features to choose from. Then of course you must check out if it is Energy Star qualified. Here is a summary of what I found out. Hope it helps you out!

When shopping be sure to look for the ENERGY STAR yellow label which is required to be on display. This label provides an estimate of how much energy the appliance uses, compares energy use of similar products, and lists approximate annual operating costs. Manufacturers have to meet strict energy efficiency guidelines set by the EPA and US Department of Energy so this a good representation of efficiency. Although you may notice that higher efficiency costs more, remember you will save a significant amount on utility bills every month and help the planet.Energy efficiency is very important but so is getting all the features you really want for the long run. So choose wisely! Good Luck!!* Cooling Zone - Cold air from the freezer section is diverted to the refrigerator door helping milk and juice, usually stored here, to remain fresher longer.* Rollers - You can lock and unlock wheels as needed making it a lot easier to move the refrigerator. I find this great for cleaning.* Express Chill and Express Freeze Settings - This is great for when you just can not wait.5. French Door Refrigerator - This is a mix between bottom-freezer and side-by-side refrigerators. The top refrigerator portion has two French doors but the inside shelves are the full width. The freezer is a pull-out drawer. Again you have the benefit of not having to bend down to reach your everyday items.Styles* Automatic defrosting - Most new refrigerators have this as a standard feature and I think it is a must. Gone are the days of having to unplug and defrost yourself.Energy Efficiency* Electronic Temperature Controls - This ensures precise temperature control in the refrigerator and freezer sections.* Power Failure Warning System - This alerts you if there was a power outage while you were not around. It usually also displays the highest temperature reached so you can make a decision on discarding spoiled food.Most refrigerators come in various color choices along with your basic white and black. Stainless steel finish is very popular these days and will cost you approximately $250-$300 more. Some manufacturers are now offering fingerprint-resistant stainless steel. This is just a clear acrylic coat on the finish that resists marks. You can also opt for faux stainless that also resists finger prints.1. Small Basic Refrigerator - These are best for smaller families, apartments or small kitchens. Generally it is about three to six inches narrower than your regular size refrigerators.* Water Filter Indicator - This will notify you when it is time to change the water filter.6. Built-in Refrigerator - This is the custom refrigerator that lies flush with your kitchen cabinets and can be made to look just like them. These of course are expensive. These days you can also find refrigerators made the depth of standard cabinets so it looks like a built in. This route is significantly cheaper than custom built-ins.4. Side-by-side Refrigerator - This has two separate areas for the refrigerator and freezer side by side. The freezer side a little smaller. This style will be good for smaller kitchens where a wide door clearance is a problem. Most of these come standard with an in-the-door ice and water dispensers. You do lose some space on the refrigerator side as a result of this configuration and you will not be able to fit things like wide platters, cakes boxes and pizza boxes.3. Bottom-freezer Refrigerator - These are very similar to the top-freezer version except the refrigerator is on top and the freezer is usually a pull out drawer on the bottom. It is more convenient as most of your daily use items are at eye level. The bottom freezer though can be awkward as there are no shelves and making it difficult to find specific things.Features* Filtered Water - Whether you have an in-door or in-refrigerator water dispenser or just an ice maker, having your water filtered is a good idea.Colors and Finishes* In-Door Water and Ice Dispenser - This is usually standard on the side-by-side refrigerators but is harder to get on the others. Recently the French Door models are starting to give this option. This is a great feature to have specially if you have children. Less wasted energy by fewer occasions to open the refrigerator.* Ice Maker - These are pretty standard these days* These days some refrigerators even come with things like a television, radio, or DVD player built into a door.2. Top-freezer Refrigerator - These are still the most popular refrigerators around and are less expensive than some of the other styles below. They are generally spacious and very good for everyday use.* Adjustable shelves and trays - This is something that to me is essential. Almost makes you refrigerator custom for you. I tend to readjust shelves fairly often so to me ones that are easier do do will be important.

Energy efficiency is very important but so is getting all the features you really want for the long run. So choose wisely! Good Luck!!

Easy ice cream desserts for summer

Making homemade ice cream for friends and family is a sweet way to celebrate summer - and it's easier than you might think.

The following recipes are all dairy.1 cup heavy creamPineapple and Chipotle Ice Pops* Freshen easy homemade ice cream with new flavor combinations using berries, lemon, fresh mint, espresso, honey, fresh herbs or spices. Try the recipe for Fresh Fruit Ice Cream or Pineapple and Chipotle Ice Pops for a cool summer treat.Place pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.Add milk, cream and coffee crystals slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.1 tablespoon fresh lemon juiceFood coloring1 (14-ounce) can sweetened condensed milkCombine orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.Spoon into 8 (4-ounce) plastic ice pop molds or 10 (3-ounce) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.1 cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberriesFresh Fruit Ice Cream3/4 cup pineapple juice1 (20-ou nee) can crushed pineapple in pineapple juice, undrainedIngrid Hoffmann, host of the Cooking Channel's Simply Delicioso, uses sweetened condensed milk as a fool-proof base for her easy-tomake, tropically-inspired frozen treats. You don't even need an ice cream maker - your freezer does the work.Orange Cream Granita2 cups heavy cream1 tablespoon grated orange peelBring sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.2 teaspoons vanilla extract3 cups orange juiceCombine sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use nondairy whipped topping). Pour into 9-by-5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.3/4 teaspoon rose water (optional)1 tablespoon vanilla extract1/4 teaspoon chipotle chile powder* Instead of serving in a traditional bowl, make a bowl out of your favorite summer fruit. Take half of a small cantaloupe, mini watermelon or pineapple, and scoop out the flesh. Then cut a flat edge off the bottom of the skin to make it stable. Fill it with your ice cream and drizzle with chocolate sauce and add other fun toppings.Pour 1/3 cup cooled mixture into each of 12 (3-ounce) disposable plastic cups or 12 (3-ounce) ice pop molds. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight.To release from ice pop molds, dip quickly into warm water.1 tablespoon plus 1 teaspoon instant coffee crystals2 cups milkYield: about 1 1/2 quarts. - Family FeaturesYields 8 to 10 servings.Pour into 9-inch square baking pan. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.To help you make your summer entertaining even more delightful, Ingrid has some helpful tips:1 tablespoon fresh lime juiceYields 4 cups.* For beautiful desserts with little prep work, try layering ice cream between prepared short bread cookies for a gourmet inspired ice cream sandwich or cake. For a real crowd pleaser, create a topping bar where guests can select the ice cream toppings of their choice. You could also serve the ice cream as ice pops by freezing the mixture in molds and inserting wooden craft sticks in the center.Yields 12 pops.

Yield: about 1 1/2 quarts. - Family Features

Melville's strawberry & raspberry fruit beers

It seems every cider maker in Britain is jumping on the berry bandwagon at the moment. But berry beer served over ice? Innovative brewer Innis & Gunn is taking things to another level with its 4.1% abv strawberry and raspberry beers that also tap into the over-ice trend. Cold-pressed Scottish raspberries and strawberries are mixed with lager to create what the brewer is billing as a cool, refreshing summer drink without the bitter or sour flavours often associated with Belgian fruit beer. Melville's ([pounds sterling]1.59 for 275ml) first hit Tesco's shelves on 1 June during the multiple's three-week long beer festival. The beer is named after Melville Street in Edinburgh, which is where Innis & Gunn managing director Dougal Sharp was walking when he dreamed up the idea.

QUEEN MARY2 FAILS FILTH TEST

LUXURY cruise ship the Queen Mary 2 has failed a hygiene inspection after cockroaches and flies were found near one of its restaurants.

Shocked inspectors also discovered filthy pool tiles, dirty ice machines, "heavily soiled" draught beer lines and human hair in an ice-maker on Cunard's flagship liner.Cunard say some staff have been disciplined and retrained as a result.

Cunard say some staff have been disciplined and retrained as a result.

I scream, you scream, we all scream ... for you know what!

Since the days of the Founding Fathers, Americans have loved their ice cream. On the Fourth of July weekend, drop by small towns and neighborhoods, and you're apt to find an oldfashioned ice cream social in full swing.

Note: If you don't have an ice cream maker, pour the mixture into a shallow dish. Cover with plastic wrap. Place in freezer 2-3 hours or until mixture is frozen at edges. Remove and whip. Return to freezer until completely frozen.This is fun for kids. You'll need a empty 1 -pound coffee1 can and an empty 3pound coffee can with lids - and duct tape.3 cups pureed watermelon, chilledTo keep ice creams cold, set containers in a tub filled with ice, and place on a table in the shade - but don't bring out until the first guests arrive.1 scoop chocolate ice cream3 tablespoons frozen lemonade concentrate, thawedNote: For chocolate ice cream, instead of vanilla, stir in 1/3 cup chocolate syrup or 3 tablespoons cocoa powder to cooled custard base.Mix all the ingrethents in the empty 1 -pound coffee can. Seal lid well with duct tape. Place inside the 3-pound coffee can. Make a mixture of 2-3 cups ice with 11/4 cups salt. Pack around the small can. Place lid on can and seal with duct tape. Place a kitchen towel on a flat surface at easy level for kids. Take turns rolling can back and forth for 15 minutes.3 tablespoons unsweetened cocoa powdercrushed iceIn a bowl, beat the egg yolks and sugar until blended. Gradually add the hot half-and-half, stirring constantly. Pour into the top of a double boiler and stir constantly over simmering water, until mixture is thick enough to coat the back of a spoon. Do not boil. Remove from heat and pour into a bowl. Cover and refrigerate until chilled, 4-6 hours.1/2 teaspoon vanilla extractkosher saltOpen the large can and dump out ice mixture. Wipe small can dry, open and stir mixture, scraping down the sides of the can. Reseal and repeat with ice and salt. Roll 10 minutes longer. Open, wipe down small can and spoon into small cups. Makes about 3 cups.pinch salt2/3 cup sugar1 1/2 cup half-and-halfStir in the chilled watermelon puree, ginger and lemonade. Pour into ice cream maker and follow manufacturer's directions. Makes about 1 quart.1 scoop vanilla ice cream1 bananaCombine the sugar, water and corn syrup or honey in a saucepan. Stir to dissolve sugar and bring to a boil over medium high heat. Simmer 3-4 minutes. Cool and refrigerate.Before ready to churn, stir in the vanilla and whipping cream. Mix well. Pour into an ice cream maker and follow the manufacturer's directions. Makes 1 quart.(pareve)For sorbets, you can include diced fruits, nuts, shaved chocolate or any other ingrethents you fancy, stirring into the mixture before churning.(dairy)2 teaspoons vanilla extract2 ounces (2 tablespoons) chocolate syrup2 ounces (2 tablespoons) strawberry syrupStaffai Washington Jewish Week does not test recipes and therefore may not be able to answer readers' questions.Besides ice cream au naturel, you'll need sparkling water for floats, milk for shakes, bowls of whipped cream and an exciting assortment of toppings and sauces for sundaes. Heap bowls high with chopped or flaked nuts, chopped or dried fruits such as banana and pineapple, fresh fruits like sliced strawberries and blueberries, diced fudge, shredded coconut, mini marshmallows, multicolored sprinkles - even toasted brown bread crumbs and marmalade. Take advantage of terrific sauces, from the supermarket or gourmet store: Chocolate syrup heads the list for ice cream addicts, but other favorites are maple syrup, hot fudge, butterscotch and toffee.1 1/2 cups whipping cream1/3 cup honey or light corn syrupThis holiday weekend, beat the heat by creating an old-fashioned ice cream social. For a crowd, expand your repertoire by including some good quality store-bought varieties. The top flavors for Americans are vanilla and chocolate, with vanilla way ahead in popularity. Fold in your own favorite flavors and textures to the softened mixture and refreeze. Use your ice cream maker to whip up really rich vanilla ice cream. Make ahead and store in the freezer, but be sure to have plenty ingrethents on hand for guests to create their own. You can bet that everyone will want to watch the ice cream maker in action. While the creamy mixtures are churning, give the kids the makings for Ice Cream in a Can, a recipe that has been around since my boys were in kindergarten.Pour the chocolate syrup into a tulip shaped sundae glass. Add 1 scoop vanilla ice cream. Split 1 banana lengthwise, then cut the split halves again width wide. Place banana quarters, cut side out into the glass. Top with the chocolate ice cream to hold in place. Pour the strawberry syrup over. Garnish with whipped cream and top with a cherry. Makes 1.4 egg yolks1/3 cup water1 cup whipping cream1 cup light creamWatermelon SorbetFrom The Banana Split Book by Michael Turback (Camino Books)maraschino cherrywhipped creamSkyscraper Banana SplitChocolate Ice Cream in a Can1 tablespoon grated ginger rootEthel G. Hofman is a cookbook author and a past president of the International Association of Culinary Professionals. Her website is www.kosherfoodconsultants.com.1/2 cup sugarRich Vanilla Ice Cream

Staffai Washington Jewish Week does not test recipes and therefore may not be able to answer readers' questions.

Sweet Summer Delights From The J. M. Smucker Company

(Family Features) Making homemade ice cream for friends and family is a sweet way to celebrate summer -- and it's easier than you might think.

Ingrid Hoffmann, host of the Cooking Channel's "Simply Delicioso" and "Delicioso" on Telefutura/Univision, uses Eagle Brand® Sweetened Condensed Milk as a fool-proof base for these easy-to-make, tropically-inspired frozen treats. You don't even need an ice cream maker -- your freezer does the work.Instructions 1. COMBINE orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.

2. POUR into 9-inch square baking pan. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.Add to Digg Bookmark with del.icio.us Add to Newsvine3. POUR 1/3 cup cooled mixture into each of 12 (3 oz.) disposable plastic cups or 12 (3 oz.) ice pop molds. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight. TIP: To release from ice pop molds, dip quickly into warm water.Instructions 1. COMBINE sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.

Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=1661067Visit www.eaglebrand.com (and in Spanish at www.marcaeagle.com ) for more dessert recipes, as well as helpful baking and entertaining tips.To help you make your summer entertaining even more delightful, Ingrid has some helpful tips:Instructions 1. PLACE pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.

2. SPOON into 8 (4 oz.) plastic ice pop molds or 10 (3 oz.) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.Instructions 1. BRING sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.

2. ADD milk, cream and coffee crystals slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.com

Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.com

Slot Jackpots Are Heating Up at Red Hawk Casino

The slot jackpots at Red Hawk Casino are heating up this summer with a jackpot payout of $67,373 to Adam B., a local Placerville Rewards Club member.

Adam came to Red Hawk Casino Saturday, July 23 to register for the weekend giveaway, an ice cream maker. He plays at Red Hawk often and had been playing at some of his favorite machines. He decided to try his luck on the Quick Hit Platinum™ two cent slot and had only been playing for a short time when the jackpot hit. Adam was ecstatic to see he won the top jackpot of $67,373. Adam attributes his luck to his favorite drink, the Mai Tai, which he was drinking at the time. When asked what he planned to do with his winnings, Adam replied, "Pay off bills and take a vacation!"For more information on Red Hawk Casino, please call 1-888-5REDHWK (888-573-3495) or visit www.redhawkcasino.com .Red Hawk Rewards Club To start winning great prizes and exclusive members-only offers, sign up at the Red Hawk Rewards Club in the casino. Members can start earning points by simply inserting their Red Hawk Rewards card into any slot machine, waiting for the display to greet them by name and watching as points accumulate! Points can be redeemed for free play, food or merchandise at Traders gift shop.

Media Contacts Emily Cady Publicist Office: (530) 672-5078 Mobile: (530) 417-0872 Email: ecady@redhawkcasino.com Kim Stoll Dir. of Advertising & Publicity Office: (530) 672-4179 Mobile: (775) 232-4976 Email: kstoll@redhawkcasino.com

Frozen assets

Indulge your next craving for something creamy with one of these probiotic-packed treats.

From the makers of Skinny Cow comes a frozen yogurt-and-cookie combo with less than half the fat of a regular ice cream sandwich.TCBY SUPER FRO-YOJALA FROZEN YOGURT SANDWICHESKefir is a tangy drink made from fermented milk; this 99-percent-lactose-free iced version is a good bet for those who typically dodge dairy.Each of the 14 flavors in this new line, including cake batter and coffee, fulfills 20 percent of your daily vitamin D needs--more than 25 times what most soft-serve delivers.(80-120 CALORIES, 0-2G FAT PER 1/2 CUP)(140 CALORIES, 2.5G FAT EACH)LIFEWAY FROZEN KEFIR

Kefir is a tangy drink made from fermented milk; this 99-percent-lactose-free iced version is a good bet for those who typically dodge dairy.

Policy Makers Advised to Cultivate Startups in their own Backyard According to Stanford Graduate School of Business Scholar

STANFORD, Calif. -- For just one example of entrepreneurship around the world, take a look at Argentina-based MercadoLibre Inc. It's a top Latin American e-commerce technology company and provides online systems to consumers and merchants doing business over the internet. Its CEO is Marcos Galperin, MBA'99. Operating in 12 Latin American countries plus Portugal, MercadoLibre went public in 2007, listing on the NASDAQ. The icing on the cake: getting on the Credit Suisse Research Institute's list of 27 "Great Brands of Tomorrow."

Policy makers need to understand how early-stage companies work, what makes them successful, and what kind of local environment — political, regulatory, or otherwise — allows the small companies in their own backyards to thrive. Learning more about entrepreneurship, policy makers can act accordingly to create an entrepreneur friendly setting, or a "hot spot," in their home territory.Early-stage companies drive economic growth effectively and efficiently, the report says. Researchers found that the top 1% of 380,000 companies studied in 10 countries contribute 44% of total revenue and 40% of total jobs created by early-stage companies in those countries. At the same time, 5% of those companies contribute 72% of total revenue and 67% of total jobs.The report aims to aid government policy makers by detailing and illustrating how entrepreneurs around the world think and tackle difficult business problems. It lays out some main paths entrepreneurs tend to pursue. Some, for instance, try to create an entirely new consumer trend or invent a new product. Or, an entrepreneur might form a company to commercialize a basic scientific discovery or to adapt a business idea that's already thriving in another country. The study details some of the many issues that can throw even the savviest entrepreneur for a loop, such as measuring market size, seeking funding, hiring managers, and understanding government regulations and taxation policies.Governments worldwide should encourage more entrepreneurial ventures, such as MercadoLibre, as they build foundations for economic growth, says a report released by the World Economic Forum in collaboration with the Stanford Graduate School of Business and Endeavor Global, a New York not-for-profit that supports entrepreneurs. Against the backdrop of ongoing turmoil in global finance, successful early-stage companies are forming around the globe and creating jobs and wealth.(This story reports on research at the Stanford Graduate School of Business and appears in the latest Stanford Knowledgebase, the free monthly information source of thoughts, ideas and research at the Stanford Graduate School of Business. To dig deeper, visit: http://www.gsb.stanford.edu/news/research/foster_young_cos_2011.html)Subsequent to release of the Report at the 2011 meeting in Davos, Foster was appointed chair of the Global Agenda Council of the World Economic Forum on Promoting Entrepreneurship.As a highlight, the World Economic Forum study includes lengthy excerpts from interviews with many startup founders and executives, giving readers valuable insight into the challenges of entrepreneurship.By analyzing information provided by the CEOs and the CFOs of 110 companies from 17 different countries, the report found that firms with higher growth in headcount and revenues were those that were the earliest to adopt management systems. This finding supported prior research Davila, Foster, and Jia had reported in their study of 78 California early-stage companies. That paper, "Building Sustainable High-Growth Startup Companies: Management Systems as an Accelerator," was published in the California Management Review, Spring 2010, issue. In May, it was named as co-winner of the 2011 Accenture Award as a paper that made an important contribution to the practice of management.The 380-page report had its foundations in research started at Stanford in the early 2000s by Davila and Foster, who works with both the school's Center for Entrepreneurial Studies and the Center for Global Business and the Economy. Foster also is affiliated with two other Stanford campus initiatives on entrepreneurship: the Stanford Technology Ventures Program and the Stanford Program on Regions of Innovation and Entrepreneurship."Understanding the elite few in their own ecosystem may prove a far more effective strategy than trying to replicate the success factors of other entrepreneurial hubs such as Silicon Valley," said George Foster, the report's lead academic researcher and the Konosuke Matsushita Professor of Management at the Stanford Graduate School of Business. Antonio Davila, a former GSB professor currently at IESE in Barcelona, also was part of the academic research team for the report, "Global Entrepreneurship and Successful Growth Strategies of Early-Stage Companies." The other researchers include Martin Haemmig, a professor at the Center for Technology and Innovation Management in Germany; Xiaobin He, PhD '10, assistant professor at Huazhong University of Science and Technology, Wuhan, China; and Ning Jia, PhD '07, associate professor at Tsinghua University, Beijing.A major new finding in the report was the extensive amount of revenue and job destruction that some early high-growth companies experience. The report shows, for instance, the typical annual revenue trends of young companies and finds that "down" years are to be expected. Indeed, 42% of companies between 2 and 5 years old experience 2 "up" years and 1 "down" year, while 31% have 3 "up" years. Analyzing lists of high-growth companies published in 13 different countries, the report found that 75% of the fledgling firms appeared on the list once. A major reason for the company not continuing to appear on such lists is a sizable slowing of their growth rates. Subsequent research is needed to examine whether these setbacks are due to larger established companies entering the new space, other startups capturing the revenues and jobs, or the new product area becoming less important. Interviews with some entrepreneurs stressed the role that self-inflicted wounds, such as very lax recruitment policies, play in the setback situations.

(This story reports on research at the Stanford Graduate School of Business and appears in the latest Stanford Knowledgebase, the free monthly information source of thoughts, ideas and research at the Stanford Graduate School of Business. To dig deeper, visit: http://www.gsb.stanford.edu/news/research/foster_young_cos_2011.html)

Ice Makers and Ice Machines - Top Tips for Selecting The Best One for your Business

For anyone who is providing drinks in the catering business, an ice maker can be an indispensable piece of equipment. It takes away the need for staff collecting bags of ice from the freezer or the cellar - essentially an ice maker increases the efficiency of your employees. These days ice makers come in a assortment of different sizes from the big stand alone units that produce masses of ice for large commercial ventures to the more modest table top designs which can be perfect for cafes, small pubs and bars. It is important that you calculate how much space you have to allocate for an ice machine - even larger locations may find that it is preferable to have a number of more compact machines than one big standalone unit that is tucked away from your main serving areas.

�Round ice - this is a popular choice with the more 'trendy' bars�What design to decide on - if your ice machine will be visible, you will be looking for something to to match with the other fixturesLast of all, deciding on the type of ice best suited for your business! Here are some of the choices available:�Is there a source of cold water and drainage?When you have decided that your business requires an ice machine. The first thing to consider will be space:And above all:�Nugget ice - you tend to find this type in places serving mainly soft and fizzy drinks�Half cube - preferred by pubs and bars because they are suitable for any sized glass�Do you have sufficient space in the service area - should it be table top or under counter�Plumbing of the machine should be carried out by a qualified professionalThis is essential, otherwise the machine will be unable to perform properly-and won't be of any benefit to you. So that you can reduce any backflow of water, make sure there is a space of roughly an inch between the drain line and the drain within the floor.If you can satisfy these needs then an ice maker could be very good for your organization or business. It makes perfect business sense - more effective staff and happy customers.�Crushed ice - this is mainly used by venues that focus on cocktailsA number of other things to take into account:Today's ice makers are very sophisticated - once the water is pumped into the machine it is frozen and then formed into the shape, or crushed. Once this process is finished the ice goes into the main storage unit where both you and your staff should be able to access the ice. You won't ever need to bother about not having enough ice again due to the fact that most machines now have a sensor built in that will not allow the ice to drop below a particular level - ensuring you have a continuous flow of ice for your customers on those hot summer days.

If you can satisfy these needs then an ice maker could be very good for your organization or business. It makes perfect business sense - more effective staff and happy customers.

Sweet serendipity; taco-shaped ice cream cones and dinosaur cookies serve surreal images to the dieter's dream

Sweet serendipity

The firm doesn't disclose the details of its proprietary formula, which it hopes to be patented. But the company does explain that naturally sweet potato starch (in the form of potato flakes) takes the place of sugar and partially replaces butterfat, so the ice cream contains just 90 calories per 4-ounce serving. The potato flakes also help provide the creamy texture and mouthfeel of regular ice cream.The upsurge in dessert offerings demonstrates more than the effect of a strong countertrend, however. Many observers believe consumers alternate between conscious self-indulgence and self-control.Reeds Dairy, Idaho Falls, Idaho, is expanding distribution of Al & Reeds All Natural Ice Cream, a reduced-calorie product that substitutes potato starch for sugar.But the company isn't taking novelty sales for granted, either. Dan O Strong, regional sales manager, counts some 125 companies now making novelties. "Every year some come in and some go out. But from Memorial Day to Labor Day, it's a constant battle for space."Perhaps the ultimate convenience dessert released last year was Mousse Eclat from Gourmet International Foods (Chicago). Available in low-cal and regular, dark and white, the chocolate mousse is traditional in every aspect except its packaging--an 8-oz. aerosol can.Baking mixes have shown steady market growth since 1986, having grown from $1.29 billion to $1.35 billion. Frozen bakery food sales rose from $1.1 billion to $1.26 billion. Both sub-categories would include non-dessert items, frozen bread doughs and mixes, for example, but other tracking numbers hint desserts are responsible for much of the growth. They also show the rising popularity of quick-fix splurge items.According to Nielsen Marketing Research, retail novelty sales reached $1.14 billion in 1988, down 2.6 percent from the previous year. That's compared with increases of 7 percent in 1987, 12.6 percent in 1986 and 14 percent in 1985.And Eskimo Pie Corp., Richmond, Va., which introduced the first sugar-free chocolate-covered ice cream bar last year, is hoping to attract a new breed of health-conscious consumer with its Light Eskimo Pie bar, which has no tropical oils.Others, such as Dove International, Burr Ridge, Ill., are cutting fat to reduce calories. Its new Dove Light bar, introduced in March, has one-third less calories than its regular bar but is still an upscale product with a price tag of $2.99 for a box of three.Klondike, which has reaffirmed its long-term commitment to the category by spending $5.8 million to expand its Clearwater plant and dedicated $2.8 million to a cold storage facility in Pennsylvania, is banking on the growth of the light segment with its new aspartame-sweetened Klondike Lite bar.Reed started with a bag of potato flakes and tried dozens of formulas before coming up with anything that even resembled ice cream. Then he continued experimenting for just the right consistency. Eight months later, after numerous attempts at just getting the mix to run through the equipment, Reed found a formula that worked. By accident that formula included half the refined sugar usually required, but the potato flakes had converted into a natural fructose sweetener. And that gave Reed the idea to make the product without refined sugar.With expanded distribution and the opening of additional dipping stores, Reed sees sales doubling by summer.Overall, new product offerings increased only 3.7% in 1988, compared to a 26% rise measured between 1986 and 1987. Desserts, however, was one of several active sub-categories during an otherwise subdued new product development year. Food manufacturers responded with more elaborate offerings for the bakery rack and freezer case and with more convenience for the "do-it-yourselfer."Ice cream made from potatoes was just the beginning. The company soon expanded into soft-serve and hard-pack yogurt, soft-serve ice cream and fruit sorbet under the Al & Reeds label. None contain refined sugar, artificial sweeteners or preservatives. Reeds Dairy also produces a 16 percent butterfat/40 percent overrun ice cream under the Reeds Prestigious brand name.Others agree that the category remains strong. The sales volume of the category shows consumers are still hungry for novelties, Braff says. "After the shakeout, what's going to be left is a half-dozen strong companies with a $2 billion franchise," he says. For consumers, that could mean fewer products to choose from.Haagen-Dazs Snack Bars, which contain 2.9 fluid ounces compared with 3.7 ounces for regular Haagen-Dazs bars, are aimed at the growing number of on-the-go eaters. "The appeal is convenience, portability and fun," Bailey says.Sweetie Bear Bakery in Blue Island, Ill., offered Little Sweeties butter vanilla bears in collectible tins, and Maurice Lenell Cookies (Chicago, Ill.) packed its Strawberries 'N Cream Cookies in a 12-oz. box resembling a fresh strawberry shipping tray. Jack & Jill Ice Cream (Philadelphia) released Heath Choco Taco, a candy bar-flavored ice cream in taco-shaped sugar cones.* By this decade's end, perhaps only the consumer's urge to splurge will have had a more telling impact on the grocer's shelf than food companies' urge to merge.The Fudge-tastic sundaes, which are General Foods' first ice cream novelty, take advantage of a new technology that keeps the fudge center of the bar liquid and keeps the ice cream portion of the product stable at 0 degrees F instead of the usual minus 20 degrees F. It took the company about two years to come up with the special formula.During that time, the frozen novelty category lost much of the glamour appeal that had drawn in dozens of new players, notes consultant David Braff of Braff & Co., New York. As competition intensified, retailers took advantage of the situation and raised their slotting allowances. "General Foods strengthened its commitment to novelties, but other companies got burned and go out," Braff says.Cookies as a sub-category accounted for the largest portion of new dessert offerings, with 307 releases in 1988. During 1988, according to Gorman's New Product News, U.S. food companies released 135 new cakes and 212 new baking ingredient items.Microwave dessert baking mixes, for example, posted 133.6% growth during the 52 weeks ended 12/30/88, and microwave frosting mixes gained 20.6% over the same period. Microwave frozen sweet goods gained 62%, and microwave frozen pastries doubled market share. Microwave frozen pies lost 26.5%, and dessert and ice cream toppings finished 1988, having surrendered 56.1% of market recorded one year earlier. Nevertheless, that narrowly defined dessert category did contribute a smattering of new items.The company introduced 4-ounce Peace Pops, chocolate-coated ice cream bars in four Ben & Jerry's flavors, last summer and a chocolate-flavored line extension of its Brownie Bar this spring. Both novelties are made with the company's superpremium ice cream, and that makes them distinct from other novelties, Greenfield says. "Traditional ice cream pops are not as exciting as our flavors," he adds.

PAUL BUSH, Senior Editor/Automation and Operations Analyst

Author: Paul Bush