Blog: Vinegar and celery ice cream

Catherine Sleep | 17 August 2005

Demand for more “natural” flavours of ice cream has sparked the development of some unusual varieties in Italy. According to the Guardian, balsamic vinegar, celery and tomato ice cream are some of the new flavours being tried out, as the popularity of ice cream made with artificial flavours and colours declines.

And it’s not just the artisan ice cream makers at coastal resorts where the new flavours are being developed – restaurant chefs are also getting in on the act, with new dishes including gorgonzola ice cream with prune sauce, and summer risotto with parmesan ice cream and saffron jelly.

However, it seems that for all the innovation and experimentation, chocolate ice cream remains the firm favourite among Italians.

Ice cream revolution


BLOG

Barilla puts sustainability centre stage

Barilla's 2016 results statement, published last week, makes interesting reading, not because of the Italian food group's commercial performance, but for the emphasis placed on sustainability achievem...

BLOG

UK M&A deal volumes slide in early months of 2017

Fresh data from Grant Thornton indicates the number of mergers and acquisitions in the UK food and drink sector fell to the lowest level for over two years in the first quarter of in 2017 - but the ac...

BLOG

Food policy returns to focus in Westminster

Amid the political turmoil in the UK caused by the EU Referendum, the resignation of a Prime Minister, subsequent burning debates over the Brexit “divorce” settlement and now by the surprise announcem...

BLOG

Danone closes WhiteWave, who will acquire Stonyfield?

Danone completed its US$12.5bn acquisition of WhiteWave Foods this week. The move will roughly double Danone's presence in North America, where WhiteWave is a top four dairy player. ...

just-food homepage



Forgot your password?