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With estimates that 70 –75% of the world’s population may be lactose intolerant¹ and 1 in 133 people in the U.S. are affected by Celiac Disease², operators are paying attention! Foodservice directors are adding lactose and gluten free (GF) products to their menus daily. In fact, with the rise in these two gastrointestinal conditions, all aspects of foodservice (healthcare, hotels/casinos, C&U, K-12 cafeterias, and restaurants) should take it very seriously.

First, let’s define “perfect”. adj. *1) having all the required or desirable elements, qualities, or characteristics; as good as it is possible to be *Source – Google dictionary Second, let’s translate that into real-world application.  The “perfect” taste, texture and feel (a.k.a. creamy and yummy) are the goals at Frostline®.Quality ingredients are the key to the “Essential 3” mentioned above. Our product line offers soft serve mixes, frozen yogurt mixes, frozen beverages… Read More

Kent Precision Foods Group Offers Foodservice Soft Serve Solutions for Every Business Model Choose which scenario best describes your situation: a. A cafeteria of hungry college students waiting in line for a frozen treat b. A kid-friendly restaurant using complementary soft serve as a perk for dining in c. A froyo franchise with several hoppers waiting to dispense the next imaginative flavor d. A small frozen beverage store wanting to serve soft… Read More