LAUSR

Ice cream has come a long way since the first snow cone was made. Innovations in a variety of areas over the past century have led to the development of highly sophisticated, automated manufacturing plants that churn out pint after pint of ice cream. Significant advances in fields such as mechanical refrigeration, chilling and freezing technologies, cleaning and sanitation, packaging, and ingredient functionality have shaped the industry. Advances in our understanding of the science of ice cream, particularly related to understanding the complex structures that need to be controlled to create a desirable product, have also enhanced product quality and shelf stability. Although significant advances have been made, there remain numerous opportunities for further advancement both scientifically and technologically.