Food Scientist for Hire

The Secret Ingredient to Sweet Success


When things are hotting up, whether you want to indulge in a spoonful of sorbet or take a bite of Black Forest gateau, your favorite frozen and chilled desserts will cool you down. It’s rumored that you’ll even find a Frosty Boy soft-serve machine at McMurdo Station in Antarctica!

Due to their ingredients, desserts typically have a limited shelf life. However, freezing preserves their freshness until they are thawed, making them a practical choice for caterers to serve to customers or to enjoy in the home.

This practicality has made Unilever so successful. The impressive British multinational brand sells ice cream in 60+ countries, commanding 20 percent of global ice cream sales.

Traditional desserts are often rich, full-fat, indulgent, and reserved for special occasions. Meanwhile, chilled desserts, such as mousse, tiramisu, and crème brulee, are extremely popular worldwide as a weekday treat.

Maybe you have a cool idea for a frozen or chilled dessert. But before your product hits the freezer or chiller cabinet, there’s lots of ground to cover. You will need to source ingredients, check out processing equipment, understand labeling requirements and shelf-life stability, and jump through a host of other hoops.

There’s no need to break out in a cold sweat, though. At Food Scientist for Hire, we’re a team on a mission. We’ll help you cut through the red tape to create the best product to meet the needs of your target market.


Apart from a delicious flavor and enticing packaging, a dessert’s texture is what keeps consumers coming back for more. Creating the perfect texture requires expert knowledge. Take ice cream, for example. For this universally loved sweet treat, storage is just as important as the recipe when crafting a quality frozen dessert.

The International Dairy Foods Association says that the optimum temperature for preserving frozen desserts is 0°F or (-18°C). What’s more, the supermarket freezer cabinet where the dessert is stored should never exceed 10°F or (-12°C). What happens if temperatures aren’t kept consistent? The ice cream will begin to thaw. This allows the cream, water, and air to separate and form ice crystals as it cools again. Over time, this impacts the texture, and the ice cream will be less creamy, smooth, and flavorful.

Correct storage isn’t only important for frozen dessert products. Delicious dairy desserts like cream pies, cheesecakes, and treats with whipped toppings must be refrigerated. Chilling dairy desserts at 40°F (4.5°C) or cooler is essential to prevent bacteria growth and spoilage. Luckily, the team at Food Scientist for Hire has the inside knowledge and expertise to help you maximize your sweet offering’s shelf life!


Consumers will always have a sweet tooth. From eco-friendly packaging to clean labeling and plant-based options, whatever ideas you’re bursting to share, there is room in this evolving marketplace to grow a new business or expand an existing one.

But before you grab a spoon and dive into the world of frozen and chilled desserts, contact Food Scientist for Hire for your initial free phone consultation. We are your secret ingredient to sweet success!