Sent to us by ilo Ice Cream, one of our customers in Israel, watch the kids of the kindergarten in the kibbutz dance to the techno trance beat of DJ ROKK!
Tag: award winning ice cream machines
Supplying dairy machinery worldwide to over 80 countries
As one of the world’s leading suppliers of new and used dairy machinery, Machinery World buy and sell plant and machinery worldwide to an ever increasing number of countries and continents.
From Iceland to New Zealand and every continent in between, the list of worldwide clients now numbers around 80 buying Filling machines, Packing machinery, Complete Plants, Evaporators & Spray Driers, Used Homogenisers, Ageing Vats, Batch Freezers, Batch Pasteurisers, Continuous Freezers, Fruit Feeders, Separators as well as Wrappers & Shrink Tunnels.
Our recently sold page shows some of the global locations our machinery has been delivered to.and our interactive map shows the spread of worldwide locations
As agents for new machinery from leading manufacturers, we also welcome part exchange, whether you require a single machine or an entire plant. Additionally, we are always interested in purchasing equipment ranging from complete manufacturing plants to individual machines and equipment.
When we buy machinery, we make prompt inspections, firm offers, and prompt payment, with global export facilities and skilled employees to perform removal and transport of machinery worldwide.
Get in touch today by email, telephone of Live Chat if you’re looking to buy or sell quality dairy processing machinery.
Multiple wins at the Ice Cream Awards 2017
Organised by the Ice Cream Alliance, the National Ice Cream Awards 2017 held at the Yorkshire Event Centre in February have yielded some great wins for Machinery World and ROKK customers.
Notably, Equi’s Ice Cream won the Silver Challenge Cup in the Dairy Ice Cream Artisan, Open, Blueberry, Rum and Raisin, Raspberry and Continuous classes along wit a number of Diplomas, while James Rizza & Sons Ltd gained a Diploma of Merit in both the Artisan and the Dairy Ice Cream Continuous Classes along with a number of flavour Diplomas.
Franks Ice Cream Ltd gained a Special Diploma of Merit in the Dairy Ice Cream Continuous Class and the The Silver Challenge Cup in the Ice Cream Open Class along with two other Diplomas in the flavour classes.
A Bronze Medal for the Continuous Class along with The Silver Challenge Cup in the 1st Sorbet Class – Mango was awarded to G Porrelli & Co Ltd
A Silver Medal in the Continuous Class plus a Special Diploma of Merit were awarded to Morelli’s Ices for the Open, Continuous, Chocolate and Frozen Yoghurt classes as well as further Diplomas being awarded in the flavour categories.
A silver medal, bronze medal and numerous diplomas were awarded to Ryeburn of Helmsley for Dairy Ice Cream Artisan, Continuous, Chocolate, Blueberry, Rum and Raisin, Mango, Raspberry and Open classes.
A Bronze Medal for the Open Flavour Class along with a Special Diploma of Merit was awarded to Mauds Ice Creams for the Sorbet Raspberry Class along with numerous other flavour awards.
The Silver Challenge Cup was also awarded to Suncream Dairies Ltd in the Mini and Large Artistic Classes
Ciccarelli Artisan Gelato picked up the Silver Medal for their Tiramisu flavour, Silver Challenge Cup in the Rum and Raisin Flavour Class with multiple Special Diplomas of Merit, Diplomas of Merit and Diplomas also awarded for their Open, Mango Sorbet, Raspberry, Chocolate, Blueberry, Passion Fruit and Rum and Raisin flavours.
Looking to the future for flavours in dairy
Feel the flavour
Flavours of the future won’t just be tasted but will be felt. The food market is really pushing the boundaries with development of new flavours and their delivery for example, Prosecco crisps with a prosecco flavour but also a fizzing in mouth experience.
But also expect to see more flavours that give kokumi, or ‘mouthfullness’.
‘Umami’ and mouthfeel or fullness has become a lot understood over recent years, as a result we are seeing more seaweed being used. However, it also delivers rich salty notes and is a healthy ingredient. Kokumi is only just starting to be understood and we will see more of this in the future.
Far-flung and exotic flavours
Opportunities to travel to increasingly far-flung and exotic destinations is still fuelling consumer desire to try new and unusual tastes.
There are lots of exciting trends inspired by tastes from all over the world and finding their way into restaurants and the wider food industry in Europe.
Food trend inspiration will continue to be found in South America thanks to this summer’s Olympic Games.
But we also have our eyes on Middle Eastern and African cuisines. Their popularity is being driven particularly by celebrity chefs (on the television and in the press) and growing numbers of restaurants specialising in flavours from these regions. Moroccan and Persian-inspired cuisines are also receiving a lot of attention, with a particular focus on Lebanese and Turkish flavours.
Adventurous Millennials
Young Millennials continue to be the key consumer group to target for testing out new flavours and are a highly attractive target group for many food and beverage manufacturers as they are open to try new flavours, be it for curiosity or for positioning themselves ‘in the know’ of new trends.
Products that work well in this group will allow for flavour experimentation and ‘excitement in the mouth,’ such as flavours that change during chewing or when combined with each other, she added.
Adult-only flavours will emerge
Dairy is now opening its options more to being infused with alcohol, addressing the consumers need for more indulgent, premium offerings especially in yoghurts, cream sauces and ice cream.
We can expect to see a lot of ‘adult only’ flavours – less sweet and with alcohol – being launched, but there is no one category which is used to specifically test out new flavour innovations. One flavour can act very differently in different ‘end uses’. For instance you can’t necessarily use the same vanilla in an indulgent ice cream and in a vodka and expect them to taste the same. So producers are actively developing solutions to meet needs across various consumer desires, such as health, indulgence, energy or purity, across many different product forms.
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