sector profile ice cream 1 description is made by freezing a mixture of pasteurized milk sugar and water it can be flavoured with fruit juice or an extract chocolate vanilla etc comprised average 50 air 27 to 32 minimum contents for fat solids are defined in the canadian food drugs act hard soft creams have same composition fact that has been hardened also sets standards sherbets which characterized inter alia lower content than mix contain most basic ingredients required manufacturing but they no not frozen novelties increasingly popular typically single serve impulse novelty purchases immediate consumption manufactured variety shapes sizes colours flavours order maintain consumer product interest processors regularly develop new items compete market share 2 production
