NEW 2025 2nd Edition! Tharp & Young On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology NOW
AVAILABLE!
A comprehensive practical reference to ice cream and other dairy and non-dairy desserts
Covers every stage from mix ingredients to processing, packaging, marketing, regulations and more
Provides calculations, formulas, troubleshooting tips, freezing data points and costs.
Essential techniques for quality control and ideas for new products and market opportunities.
New to the 2nd Edition:
• Fully updated and expanded
• New coverage on low fat/low calorie frozen dessert manufacturing to maintain creamy smooth texture
• New dedicated section on troubleshooting
• More essays from manufacturers
• More formulation guidance
“ Dairy Foods is honored to be allowed to share what we have known for years, that these guys are good at what they do!
” …
Kathie Canning Editor-in-Chief, Dairy Foods magazine*
Troy, MI
"This
book is so much more than the title would suggest." Book
Review (.pdf), reproduced with permission of Food
New Zealand, journal of the NZ Institute of Food
Science & Technology (NZIFST)
A
Presentation of
Steven Young Worldwide &
Wm Sipple Global Services
THARP & YOUNG "On
Ice Cream" is a series of technical short courses, product clinics,
and formulation and case study workshops that focus on current and emerging ice
cream and related frozen dessert technologies. Practical aspects of formulation
and manufacturing are stressed. Over 75 years of combined experience are leveraged.
The North American course is conveniently scheduled across three days in November
or December each year.
Our Faculty Members
Presented
by Dr.
Steven Young (right), Steven Young Worldwide,
Houston, TX,
and Mr Bill Sipple, Wm Sipple Global Technical
Services,
Stilwell, KS, "On Ice Cream" covers all aspects of ice cream technology from ingredient
selection and functionality to production, flavoring, quality assurance, and
safety management. Both technical and non-technical aspects are covered.
In Memorium: Bruce Tharp (1929-2019) good quote from Bruce...
For the most part, people in the ice cream business are incredibly nice; if you're a grouch, you need to be working in a cough syrup factory.
Formulating in ever-changing, challenging regulatory
environment.
Market Updates/Insights Ingredient Function/Selection Elements of Structure/Properties Mix Processing/Freezing/Hardening Attributes/Defects Flavors, Colors, Inclusions Economics: Managing/Avoiding/Reducing Costs Sensory Evaluation Techniques Quality Assurance/Food Safety Commercial Product Clinic New Ingredients, Processes, Products
Expanded Emphasis:
Challenges of a Changing Regulatory Environment Novel Cost Saving Approaches Fewer Mixes: More Products, Yield Improvements Water Ices: More Ice; Less Icy Frozen Yogurts & Greek-Style Yogurts, Gelato Formulating No Sugars Added and true Sugar-Free Products Hybrid, Plant-based and other Non-Standard Products Novel Formulations; Novelties Troubleshooting: Where to start? What to do?
Independent
and non-commercial
The
course is designed for those technical (product development,
quality assurance, production) and non-technical (marketing,
sales, finance, general management) professionals both new to
the business and with multiple years experience. This includes
suppliers, manufacturers and retailers.
Over
500 companies from more than 60 countries have selected Tharp & Young
On Ice Cream for their ice cream training needs. Click to
go to a list of previous attendees