7. Glossary

formulation

Although the process originated in the chemical industry, the food and beverage industries are also involved in formulation, particularly the frozen desserts sector, which is by its very nature a mixing industry. It consists in creating a multi-phase mixture of ingredients, including basic raw materials to which are added all sorts of adjuvants such as texturizers, emulsifiers, colorants, flavors, preservatives, enzymes, microorganisms, etc. The main objective is to develop food products based on functional specifications, in order to meet consumer expectations and regulations, as well as a wide range of product ranges and prices.

X-ray tomography

Non-destructive imaging technique invented in 1972 by Godfrey N. Hounsfield. The principle involves multidirectional analysis of the interaction between matter...

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Bibliography

(1) - Anonyme, contribution de la société Palsgaard ( - 2018).
(2) - GUO (E.), ZENG (G.), KAZANTSEV (D.), ROCKETT (P.), BENT (J.), KIRKLAND (M.), VAN DALEN (G.), EASTWOOD (D.-S.), ST JOHN (D.), LEE (P.-D.) - Synchrotron X-ray tomographic...

Professional organizations

Euroglaces (European Ice Cream Association), Brussels http://www.euroglaces.eu-

Association des entreprises des glaces (manufacturers from SMEs to multinationals), Paris http://www.les-glaces.com

CNGF, Confédération nationale...

Key players in the ice cream sector

Unilever: Dutch-British group, with brands Magnum, Carte d'Or, Cornetto, Solero, Viennetta, Calippo, Ben & Jerry's, Kinder Ice Cream Stick, Kinder Ice Cream Sandwich and Bueno (in collaboration with Ferrero), Mini Calippo lemon and orange, Haribo Push-up, Rocket, and X-Pop... a manufacturing site in France at Saint-Dizier (Haute-Marne).

Froneri: joint venture created in...