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Frozen cream—coming of age and future
Author(s) -
RAMUZ F.J.
Publication year - 1979
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1979.tb01442.x
Subject(s) - business , presentation (obstetrics) , ice cream , consumer demand , distribution (mathematics) , marketing , food science , economics , mathematics , chemistry , medicine , surgery , mathematical analysis , market economy
Shortly after the ending of post‐war controls, clotted cream was first successfully frozen in Devon. Continuous development provided frozen whipping and single cream which met growing acceptance particularly by the catering trade. When fresh cream production was extremely limited and its distribution restricted, the frozen food industry took the opportunity to apply its skills to provide a continuous supply of cream. Britain's growing freezer ownership will assure storage capacity, whilst technical developments in the freezing and presentation of cream will provide growth within a static market. Cream as an added‐value ingredient in other frozen products will be even more significent to the consumer in the 1980s.