PRODUCT ROUNDUP
Cream
of the
Crop
PHOTOS: MARK FERRI; FOOD STYLING: ROSCOE BETSILL; PROPS STYLING: FRAN MATALON-DEGNI
BY DINA CHENEY
H
ere's the scoop: Innovations abound in frozen
yogurt, ice cream, gelato and sorbet products.
New varieties are packed with ingredients that give
these trendy treats a healthful bent—like protein,
probiotics and vitamins—or boast traits like organic,
local, fair trade and gluten-free. Along with classics,
many brands come in of-the-moment flavors (blood
orange, salted caramel, superfruits, chai) and with
innovative mix-ins (chocolate stout cake, ginger
lemon cookies). In more formats than ever before,
including frozen Greek yogurt and kefir, these items
will freshen up your freezer case.
MAY/JUNE 2013
67