The maker of Blue Bunny ice cream has hired a graduate of a University of Nebraska-Lincoln culinology program, a discipline that combines culinary arts and food science. The graduate, John Kennedy II, said he will work in the firm's research and development department to "create signature, consumer-focused, indulgent dairy desserts." Wells' Dairy Inc. is said to be the first U.S. company with its own on-staff full-time culinologist.
Taste buds on the tongue seem to detect dietary fat in addition to sweet, sour, salty, and bitter tastes, according to new research published this week. The findings could help explain why individual humans, whose sensitivity to tastes varies widely from person to person, perceive fat in foods differently.
Hannaford Bros. Co. said its conservation initiative has cut energy bills while also helping to preserve the environment. The chain uses new lighting technology and more efficient refrigerators and HVAC systems in remodeling and new store construction.
Spotted Dog Creamery's 150 unique flavor combinations of its all-natural superpremium ice creams and sorbets are already creating quite a following. The Utah-based company says it makes its 4-gallon batches with the highest-quality ingredients and takes the "chef approach" to making whatever ice cream flavor a store visitor might be in the mood for.