A longtime dessert favorite, ice cream continues to gain popularity among U.S. consumers, pushing frozen treat restaurant operators to think outside the box with more innovative and unusual flavors. In the year ending April 2012, nearly two billion servings of ice cream were ordered at U.S. foodservice outlets, a figure that was up 2 percent from the same period the year prior, according to The NPD Group’s CREST research. And while an International Dairy Foods Association survey ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?