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.
First, let’s define “perfect”. adj. *1) having all the required or desirable elements, qualities, or characteristics; as good as it is possible to be *Source – Google dictionary Second, let’s translate that into real-world application. The “perfect” taste, texture and feel (a.k.a. creamy and yummy) are the goals at Frostline®.Quality ingredients are the key toContinue reading “The Perfect Frozen Treat™”