milkshake

Items Tagged with 'milkshake'

ARTICLES

Latest in Flavor Trends: McCormick Flavor Forecast

End-of-summer exploration focuses on ways to "Refresh. Replenish. Rehydrate.”

August 1, 2019

Classic summertime coolers like lemonade and snow cones, it’s time to try a grapefruit basil shaved ice mocktail, blackberry sweet potato ice pop, buttermilk masala chaas drink and frozen kaffir lime pie.

Creamery Shakes from Sonic

SONIC® Drive-In invites guests to indulge in the rich flavors and smooth textures of the new line of Creamery Shakes

April 21, 2016

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The hand-crafted Shakes are served in six decadent flavors.

Farmhouse Blend f'real Milkshake

Cumberland Farms milkshakes contain no artificial flavors or preservatives

May 13, 2015

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Cumberland Farms announced that it's celebrating spring by introducing the new Farmhouse Blend f'real Milkshake.

Milkshake Mixes

Brad Barry Company used the 2014 Fancy Food Show in San Francisco to debut a Caffe D’Vita Milkshake line that combines quick convenience with new, on-trend flavors.

February 17, 2014

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Brad Barry Company, Chino, Calif., used the 2014 Fancy Food Show in San Francisco to debut a Caffe D’Vita Milkshake line.

New Product Trends

Hitting the Shelves: Shake it Up

The iconic Hershey brand graces a range of ready-to-drink milkshakes, and a new extension takes the like into dark territories.

William A. Roberts, Jr.

May 15, 2013

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Like the Stonyfield line of yogurt smoothies, Hershey’s Milk & Milkshakes likewise promise no high-fructose corn syrup in a variety of flavors.

Hershey Shakes Dark

February 8, 2013

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Hershey's Milk & Milkshakes, a line of single-serve milk and milkshakes, announces the introduction of Hershey's Special Dark Milkshake.

This webinar will focus on a series of ingredients that can be used – today – in functional beverages that deliver hot benefits like cognitive support, joint health, muscle gain, recovery, weight loss and more.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.