Extreme Milkshakes for Dietary Restrictions

 

In a culture where diners are seeking extremes, foodservice operations are serving more extravagant dishes and desserts that beg diners to share photos before digging in. In 2016, there’s no dessert more tempting than the extravagant milkshake.

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Extreme milkshakes first gained popularity in Australia last summer, but by way of social media, the trend soon exploded around the world. Sugar lovers across the globe are going crazy about milkshakes that include enough mix-ins and toppings to crush your recommended sugar intake for a week.

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Concoctions like the Brooklyn Blackout and the Churro Shake (pictured above) are drawing a crowd to Black Tap Craft Burgers and Beer and go for $15 a pop. And they look amazing…but what if allergies or lifestyle choices don’t allow for such indulgence? Now you can bring the milkshake magic to your operation, even for those living with dietary restrictions.

Start with Frostline® Vanilla Shake Mix, or even Frostline Vanilla or Chocolate Soft Serve Mix as a base. All of our products are lactose-free and gluten-free, which automatically gives you an edge because you can serve more customers. Then, start piling on the toppings to create your leaning tower of sweets. Include classic favorites that are also lactose and gluten-free like fruit, nuts, marshmallows, gummy worms, coconut and more. You can even make or purchase sauces, like salted caramel or fresh strawberry, that serve the needs of even the most dessert-deprived.

Make sure your creations are not only palate-pleasing, but gorgeous as well. The more extreme the presentation, the more likely your customers are to share photos and brag about their experience.

Are you getting in on 2016’s coolest dessert trend? Share your best creations below.

 

How To Embrace The Extreme Dining Trend

If you own or operate a restaurant, you may have noticed that your customers’ orders seem erratic. It may seem like diners are undecided or confused about what they want to eat or drink.

But according to Mintel’s 2016 Foodservice Trends report, that’s not the case. In a world full of never-ending choices, consumers are balancing their diets (and lives) by ordering extremes. To keep up, today’s food and beverage outlets have to cater to both ends of the dining spectrum – and Frostline can help.

Splurge and Steal
Most customers are finding reasons to dine across the entire price continuum. Busy professionals might grab fast food for lunch on a busy day, only to meet friends at a premium dining hot spot for an indulgent (and expensive) dinner.

To balance the higher-priced items on your menu, consider offering an incredibly low-cost dessert. Frostline Soft Serve Mix is so affordable that you can even offer it as a complimentary treat to customers.

Perfectly Prepared and DIY
The level of choice customers want to make changes daily…even hourly. Overwhelmed by the options for customization, a customer may order a signature menu item exactly how you recommend it. They trust your chef to provide a delicious and well-balanced dish.

But if you make it easy, the same customer will be delighted by the opportunity to DIY their dessert. With a soft serve machine and Frostline Soft Serve mix, you can offer endless customizable frozen treats – from a sundae bar with delicious toppings to a build-your-own milkshake station.

Health and Indulgence
While Millennials continue to clamor for healthier foods, they are most likely to choose foods based on their mood. If they feel like eating something indulgent, they’re going to go for it, even if they make healthy choices most of the time.

Luckily for Millennials and all the others they influence, Frostline offers the best of both worlds. Both vanilla and chocolate flavors are lactose-free, gluten-free and low-fat, but they taste so rich and indulgent that customers can’t get enough.

In 2016, foodservice is all about helping customers make easy choices to find balance. To do so, operators must embrace the “and” – even when it seems incongruous. With the help of Frostline® Soft Serve, you can make this extreme dining trend work for you.

The Scoop on Frozen Treats

The world of frozen treats can be a daunting place. With so many options, you could get a brain freeze trying to make sense of it all. Ice cream, gelato, custard, sherbet, sorbet, frozen yogurt, soft serve, the list goes on. So what’s the best option for your customers? And what are the differences anyway?

If you’re looking to open an ice cream or frozen yogurt shop, or want to add frozen treats to your restaurant, amusement park or convenience store, this quick reference guide is the key to your frozen treat education.

Ice Cream:
Like the name suggests, ice cream is a frozen product made from cream. Milk is often added to the mixture, as well as other flavorings and sweeteners. Ice cream contains at least 10 percent milk fat[1].

Gelato:
While gelato and ice cream generally contain the same ingredients, authentic gelato uses more milk and less cream than ice cream, reducing its milk fat content. Gelato is also churned very slowly, making it much denser than regular ice cream. Another factor that makes it taste creamier is the fact that it is served at warmer temperatures[2].

Custard:
The key ingredient to this delicious dish is egg yolk. All other ingredients are the same as regular ice cream, but the yolk creates a thicker product. It also contains a minimum of 10% milk fat, as well as at least 1.4% egg yolk solids[3].

Sherbet:
Unlike ice cream, which is based on cream, sherbet is based on fruit puree. It contains a maximum of 2% milk fat[4].

Sorbet:
This frozen dessert is also made from fruit purée, but it contains no dairy ingredients[5].

Frozen Yogurt:
In contrast to ice cream, frozen yogurt is made with cultured milk (yogurt) instead of cream. The freezing process does not kill any significant amount of the yogurt’s cultures. When frozen, the cultures go into a dormant state, but when returned to a warm temperature within the body, they become active again. There are three types of yogurt: regular, lowfat and nonfat. Regular yogurt is made from whole milk and contains at least 3.25% milk fat. Lowfat yogurt is made from lowfat milk or part skim milk and has between 2 and 0.5% milk fat. Nonfat yogurt is made from skim milk and contains less than 0.5% milk fat[6].

Soft Serve:
This sounds super obvious, but only because it is. Soft serve is a frozen treat that’s…well, soft. It can contain the same ingredients as any of the treats listed above, but comes from a machine that results in a smoother texture. The machine incorporates more air and doesn’t allow the mixture to harden as much[7].

There are pros and cons to each of these frozen treats. For example, while ice cream may be the most well-known frozen treat in the U.S., its often ruled out by health-conscious customers due to its fat content. And while gelato and custard are known for their richness and density, they’re off limits to customers who are vegan or lactose-intolerant. From among the many options, you have to decide which frozen treat is best for your operation.

If profitability, waste reduction and lower labor costs are important to you, consider Frostline® Soft Serve. Although low in fat, Frostline Soft Serve provides the same creamy texture and delicious taste as traditional dairy soft serve.

Because it’s shelf-stable, Frostline Soft Serve doesn’t tie up valuable space in the cooler or freezer. Compared to made-from-scratch and liquid soft serve, it also costs less to buy, ship and serve—helping you make more money.

Speaking of popular with patrons, customers will be happy to know that Frostline Soft Serve is Kosher and free of gluten, lactose, cholesterol, and trans fat. There’s something for everyone with this delicious treat, even the most dessert deprived.

 

[1] http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110

[2] http://culinaryarts.about.com/od/glossary/g/Gelato.htm

[3] http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110

[4] http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.140

[5] http://culinaryarts.about.com/od/glossary/g/Sorbet.htm

[6] http://aboutyogurt.com/index.asp?bid=27

[7] http://www.thefreedictionary.com/soft+serve

 

One Stop Fits All! Offering Lactose Free and Gluten Free Gives Peace of Mind!

The market for lactose free and gluten-free foods and beverages is hot! With estimates that 70 –75% of the world’s population may be lactose intolerant¹ and 1 in 133 people in the U.S. are affected by Celiac Disease², operators are paying attention! Foodservice directors are adding lactose and gluten free (GF) products to their menus daily. In fact, with the rise in these two gastrointestinal conditions, all aspects of foodservice (healthcare, hotels/casinos, C&U, K-12 cafeterias, and restaurants) should take it very seriously.

Colleges & Universities (C&U) are responding to the trend. For example, Oregon State University has a gluten-free webpage that directs students to food stations that offer GF menu items including frozen yogurt and smoothies. Looking to the near future, University of Nevada – Reno is adding a vegan/gluten free eatery and a self-serve frozen yogurt station to their food court this fall.

Frostline is Gluten Free

Lactose and Gluten Free Soft Serve

Why the connection between lactose free and gluten-free? The physical symptoms someone experiences who is sensitive to either two are very similar: abdominal pain, excessive gas, cramping, bloating and nausea. A large portion of people who avoid gluten or lactose, do so primarily because of symptoms and not because of diagnosis. All they know is cause and effect; if they eat it, they suffer. For people with Celiac or gluten-sensitivity, an elimination diet is the only treatment². For lactose, there are medications that can help prevent symptoms¹.

So what can you do as an operator to make the most of this rising health concern? Offer gluten free and lactose free options! In 2011, U.S. and Europe hit a combined $900 million in retail sales for lactose free products³. Gluten free was listed #2 in Time magazine’s Top 10 Food Trends of 2012. The gluten free category is expected to become worth $6.6 billion by 2017 according to Packaged Facts.

Frostline® Frozen Treats can help you in the dessert portion of your gluten free or lactose free menu. Offering soft serve that is free from these two gastrointestinal targets will not only give you peace of mind but it will enhance your menu’s image. It’s hard to find a person that doesn’t like ice cream, but some people have given it up because of their special dietary concerns. In healthcare, a bowl of soft serve is a welcome treat for patients who crave something cold and sweet but have dietary restrictions that limit their selections. C&U students have meal plans to use and self-service soft serve is a nice draw. Lastly, soft serve is a family favorite at restaurants! Restaurants can entice larger groups and families to dine-in just by offering complimentary soft serve.

If you are interested in talking to someone about offering a GF or lactose free dessert, let us know! Frostline® offers soft serve mixes, frozen yogurt mixes, frozen beverage mixes (including smoothie base mix) and flavor packets. We are here to help!

Resources

¹ Cleveland Clinic http://my.clevelandclinic.org/disorders/lactose_intolerence/hic_lactose_intolerance.aspx

² National Foundation of Celiac Awareness http://www.celiaccentral.org/celiac-disease/facts-and-figures/

³ FoodBev.com http://www.foodbev.com/news/lactose-free-dairy-market-is-booming-say#.U0buv8JOWM8