Ice creams and frozen yogurts vary widely in key nutrients
AuthorsChristine M. Bruhn
John C. Bruhn
Authors AffiliationsC.M. Bruhn is Consumer Food Marketing Specialist and Director, Center for Consumer Research, UC Davis; J.C. Bruhn is Dairy Food Processing Specialist, Dairy Research and Information Center, Department of Food Science and Technology, UC Davis.
Hilgardia 51(2):36-40. DOI:10.3733/ca.v051n02p36. March 1997.
The combined forces of consumer demand, nutritional labeling requirements and product innovation have led to a range of frozen dairy desserts that vary significantly in several nutrients highlighted on the nutritional label. Ice creams and yogurts available in California were surveyed in 1995 for nutrient content. Ice creams varied from 70 to 270 calories and from 0 to 18 grams of fat per half-cup serving. Two ice cream products met the Food and Drug Administration's definition for a “good source” of vitamin A, providing 10% or more of the Recommended Daily Value of the nutrient, and 21 were “good sources” of calcium. While no frozen yogurts met the requirement for a good source of vitamin A, 10 were good sources of calcium.
Also in this issue:Coriander feathery red-vein virus, a propagative plant rhabdovirus, and its transmission by the aphid Hyadaphis foeniculi Passerini
Scientists work with industry to safeguard food and water
Ranchers manage land to enhance watershed
UC scientists seek to ensure safe meat
San Francisco water district targets cattle
Research and reason can minimize foodborne and waterborne illnesses
Sidebar: Giardia also threatens drinking water supplies
Four weed management systems compared: Mulch plus herbicides effectively control vineyard weeds
Sheep grazing effectively controls weeds in seedling alfalfa
New whitefly-transmitted closterovirus identified in tomatoes
Intensive land preparation emits respirable dust
Packing-line modifications reduce pitting and bruising of sweet cherries