Unilever's new innovation is driving the category with a range of products that target different eating occasions and consumers: With a host of exciting new additions to both the In Home and invigorating the freezer cabinet

Out Of Home portfolios, Unilever is adding incremental value to the category while exciting and invigorating the freezer cabinet.

Cornetto is the UK's No.1 Filled Cone - growing 7% and now worth [pounds sterling] 37m. Building on the success of last year's launch of the Enigma range, the introduction of Cornetto Enigma Chocolate & Caramel is expected to add value by bringing new and lapsed consumers into the category. The range is the first in the market to offer a core of rich sauce and tasty inclusions from the top to bottom of the cone. Cornetto Enigma Chocolate & Caramel aims to build on the huge success of the Cornetto Enigma platform launched in 2010, already worth over [pounds sterling] 8.6m with one of the highest repeat rates out of the ice cream NPD for 2010.Magnum Ghana variant - available in a 3 per-pack multi pack format-boasts thick milk chocolate (36% cocoa solids) made with cocoa from Ghana, covering a delicious hazelnut ice cream with a swirl of delicate milk chocolate sauce.Fairtrade products are expected to strengthen the core range, add value to the category and leave an even sweeter taste in the mouths of consumers and retailers. It is expected that Coconutterly Fair will follow the popularity of the two bestsellers, Chocolate Fudge Brownie and Phish Food. In addition, Ben & Jerry's has reintroduced 'Wich (also Fairtrade certified), supported by significant marketing investment, including a TV ad.SOLERONew product Coconutterly Fair has benefitted from an exciting [pounds sterling] 3m 'comoo-nication' support package, including a cinema and TV ad, championing Fairtrade. Social responsibility is important to increasing numbers of consumers and there's a demand for brands to actively demonstrate how they're putting plans into action.Carte D'Or, the No. 1 premium dessert ice cream brand, has built on its history of successful innovations with the launch of two delicious new flavours for 2011. Carte D'Or Macadamia Nights and Carte D'Or Cherry Blossom capitalise on the growing popularity of products that contain cherry and macadamia, sales of which have been in growth over the past three years. Carte D'Or Macadamia Nights boasts smooth vanilla and macadamia flavour ice cream enriched with macadamia pieces, swirled with chocolate sauce and covered by a dark and white chocolate stars. Carte D'Or Cherry Blossom will feature smooth vanilla and cherry ice cream, swirled with delicious cherry sauce and topped with delicate chocolate flowers.BEN & JERRY'SBen & Jerry's is the country's most popular luxury brand with 49% share of the subsector by value and 4% growth year on year. Ben & Jerry's has performed very strongly for a number of years thanks to its unique positioning as a fun and wacky brand combined with strong ethics. Ben & Jerry's Fairtrade commitment pledges that all ingredients that can be Fairtrade certified, will be by the end of 2011 in the EU, across a staggering 59 flavours and 121 different chunks and swirls.This year, Unilever introduced two new flavours, Fruit Ice Orange and Fruit Ice Pineapple, both of which are available in a three item multi-pack format. Solero Fruit Ice Pineapple has only 55 calories, while Solero Fruit Ice Orange has just 65 calories. Made with juicy real fruit pieces, the new variants offer a real point of difference to other products on the market.CARTE D'ORCORNETTO ENIGMAViennetta, the no.1 family meal time dessert ice cream is building on the success of its premium range with a new variant - Viennetta Selections Red Berries. The fruity addition to the Viennetta brand, currently worth [pounds sterling] 14.4m, aims to reinforce its strong position in the category.MAGNUMThe launch of Magnum Cocoa, a new range made with Rainforest Alliance certified cocoa from Ecuador and Ghana enhances the chocolate credentials of the ice cream category by introducing unique chocolate products supported by a [pounds sterling] 3.5m gross value marketing campaign.Research shows that consumers are increasingly interested in the origins of cocoa and this innovation is driving loyalty in the Magnum core range as well as providing people with a new and exciting offering.VIENNETTAX-POP AND FUNNY FINGERThe Magnum brand has been a pioneer in the growth of this category with creative new product development and is in its eighth year of consecutive growth.Magnum Ecuador Cocoa variant is available in a 3 per-pack multi pack and single format. The product features thick dark chocolate (62% cocoa solids) made with Ecuadorian cocoa, smooth vanilla icecream and a swirl of intense dark chocolate sauce.It is the No1 ice cream brand in the UK and is now worth over [pounds sterling] 106m with 12.9% share of the total ice cream category and the highest penetration of any chocolate snack and of any branded ice cream available.The Solero brand is currently worth over [pounds sterling] 14m with a 40% share of Adult Refreshment MPs segment and a 69.7% of Adult Refreshment Singles segment, making it the number one adult refreshment brand in the UK. Research shows that consumers - particularly women - are looking for an alternative to ice cream that is lighter and contains fewer calories but which still delivers on taste and enjoyment.

This year, Unilever introduced two new flavours, Fruit Ice Orange and Fruit Ice Pineapple, both of which are available in a three item multi-pack format. Solero Fruit Ice Pineapple has only 55 calories, while Solero Fruit Ice Orange has just 65 calories. Made with juicy real fruit pieces, the new variants offer a real point of difference to other products on the market.

Gram Equipment

Gram Equipment develops and manufactures full range of ice cream machinery. The product range includes continuous ice cream freezers, ingredient feeders, filling machines, ice cream novelty equipment, wrapping machines and automated packaging equipment. Make sure to come by our booth and see our new hopper-less Bottom Up Filler for molded novelties. Learn how to improve existing stick bar quality and design new stick bars with one filler. You will also be able to inspect our Model GIF2000 automatic ice cream freezer, see it's small foot-print and learn about all the features like the variable dasher speed and more.

Gram Equipment of America800-853-0470sales@gram-equipment.comwww.gram-equipment.com

Booth: 1113

Play it coo1

Nothing says summer like power outages. Here's how to keep your groceries fresh longer--and how to know when to toss them.

3 WHEN IN DOUET, THROW IT OUTOnce the power is restored, check your fridge's thermometer, suggests Nolan. If it's at 50 degrees or higher; toss a(l food except fresh produce, bread, peanut butter, salad dressing, and non-egg-based condiments.1 WATCH THE CLOCK when the lights go out, check the time. "Most refrigerated items will last up to six hours after the power dies," says Marjorie Nolan, R.D., a spokeswoman for the American Dietetic Association.

3 WHEN IN DOUET, THROW IT OUTOnce the power is restored, check your fridge's thermometer, suggests Nolan. If it's at 50 degrees or higher; toss a(l food except fresh produce, bread, peanut butter, salad dressing, and non-egg-based condiments.

Wild Blueberries

(Family Features) One of the best ways to get more of nature's healthiest superfoods into your daily diet is to "think frozen." Frozen fruits and vegetables retain their nutritional value just as well as fresh. And when it comes to taste, one superfood is a freezer superstar: Wild Blueberries.

Sweet Wild Blueberry Omelet Rolls Serves 4Wild Blueberry Coconut Smoothie Serves 4Place a 12-inch frying pan over medium heat and melt 1 tablespoon butter. Add half of the egg mixture and turn down heat in order to slowly cook eggs. Flip over the omelet. Place omelet on a plate, scatter half the Wild Blueberries on it and roll it up.Add to Digg Bookmark with del.icio.us Add to NewsvineSauce: Stir together Wild Blueberries and jam in a small saucepan. Rinse and chop figs. Add figs and orange zest. Cook sauce stirring until it just comes to a simmer. Remove from heat, cool slightly. Add lentils and season with salt, pepper and coriander.Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.comWild Blueberries pack a bigger antioxidant punch than their larger, cultivated cousins. And because they're smaller, they also freeze perfectly, maintaining superior color, texture and sweet and tangy flavor.Roast 8 to 10 minutes until done. Place chicken on skewers. Serve with the Wild Blueberry dipping sauce. Traditionally accompanied by rice as an entrée.Nutritional Information per Serving: 123 calories, 1g fat, 130mg sodium, 14g carbohydrates, 1g fiber, 14g protein, 30mg cholesterolWild Blueberries grow naturally in the fields and barrens of Maine and Canada, and are fresh frozen at the peak of their antioxidant power. You'll find them in your grocer's frozen food section -- they're easy and affordable all year-round.Veggie Sticks with Ricotta Wild Blueberry Dip Serves 1Blend Wild Blueberries, brown sugar, ginger and 6 ounces coconut milk in blender until frothy. Pour remaining coconut milk into four glasses and slowly add Wild Blueberry mixture to each. Stir gently with a spoon to get a marbled white and blue look. Garnish with toasted coconut.

Nutritional Information per Serving: 280 calories, 20g fat, 15mg sodium, 29g carbohydrates, 5g fiber, 2g proteinIn small bowl, mix Wild Blueberries with Wild Blueberry jam to bind.

In a second bowl, beat eggs with cream, sugar and flour.Wash celery and carrots and cut into sticks. Mix ricotta and Gorgonzola with Wild Blueberry juice. Season with grated orange peel and pepper. Gently stir in Wild Blueberries and place in bowl for dipping.

Nutritional Information per Serving: 351 calories, 17g protein, 14g fat, 43g carbohydrates, 737mg sodium, 44mg cholesterolAbout Family Features Editorial Syndicate This and other food and lifestyle content can be found at www.editors.familyfeatures.com . Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.Nutritional Information per Serving: 410 calories, 18g fat, 170mg sodium, 53g carbohydrates, 1g fiber, 13g proteinChop chicken into bite-sized chunks.

Stir together Tandoori Tikka and yogurt in medium bowl and add chicken. Cover and let marinate for at least 1 hour.Prepare a second omelet from remaining butter, egg cream and Wild Blueberries. Cut omelets into pieces and sprinkle with pistachio and powdered sugar. Garnish with mint leaves as desired.These delicious little blue powerhouses have superior antioxidant capacity compared with other fruits and veggies -- and they're available year-round in your grocer's freezer. Stock up and turn your own freezer into a daily source of health-promoting superfood. Studies show that Wild Blueberries may help combat cancer, heart disease and the effects of aging. Brain benefits include: --Improving motor skills --Reversing short-term memory lossThere's no real secret to eating healthy. Just have a ready supply of Wild Blueberries in your freezer so you can enjoy these delicious recipes any time, in any season. Get more wildly healthy recipes at www.wildblueberries.com .Tandoori Chicken Sticks with Wild Blueberry Fig Sauce Serves 4 as entrée or 12 as an appetizerPre-heat oven to 425°F. Remove chicken from marinade and drain in a colander. Place chicken pieces in an oiled 11 x 13-inch glass baking dish, without allowing them to touch.

Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.com

blazebusters, The

Tips on surviving the season of our swelter

Michael Iseberg of Potomac (not pictured) does not think the heat is cool. He even contemplated whether to go to shut because of the scorching temperatures. Even though he thinks it is unbearable here, "this temperature is frigid compared to summers in Vacaville, California, where I have lived in the past," he said.The icewoman cometh, and most of us would gladly followeth in her frosty footsteps. Her name is Yanoi Carramza, and she works at Max's Kosher Cafe and Marketplace in Silver Spring, where she is seen emerging from a walk-in freezer to an ice-fog accompaniment.Camper Siaj Singh prefers to stay inside to avoid the heat altogether.by Allison StrickmanCamper Emma Peters enjoys being outside even though the heat is insufferable to many. "I like going outside because I like to go to the pool and go horseback riding." Camper Jory Schofer is another member of the asbestos corps, a diehard heat lover.WJW InternThe heat is on, and everyone's trying to beat it. Here are some suggestions from locals randomly selected at the JCC in Rockville (and elsewhere) on how to embrace your inner inferno and weather the weather without getting too hot under the collar.

WJW Intern

Reader Voices: Serving, cooking shows love

This time, it started when my husband pulled sausage patties out of the freezer. OK. Fry up a little sausage, scramble some eggs. That's not too bad. Twelve minutes, right? I went to read the Sunday paper, then took a shower.

Janean Justham is a mother of seven living in Salt Lake City.I was also poking fun at my own cooking, which never seemed necessary until I found out why he turned up his nose at my white- rice-and-meat-sauce-made-with-canned-soup dinners.Paul knows every herb and all their family members. He tosses cinnamon into Mexican food and adorns perfectly good casseroles with things with shells and legs. And all one-hundred-percent correctly. When Paul says, "Dinner's ready -- I just have to do vegetables," it does NOT mean we will be eating in five minutes. Paul cooks vegetables I never realized weren't weeds. There has to be at least one cruciferous and one deeply-colored at every meal. If we're eating frozen peas or beans, you can be sure they were just an afterthought, added because it seemed something green was still needed.I can tell that the food he cooks tastes better than most food. He can chop spinach so small we don't recognize it in the creamy bacon-flavored dish he serves. Frankly, though, I don't fret when the butter didn't brown exactly right. Paul's taste buds, I believe, have their own little taste buds.So I made my little, rather clever comment, and he turned to me. His half-smile meant I wasn't exactly right, and he actually had been aware of my presence in the house the whole time. Then I got it. What he had carried out -- and always extends as far as he can - - his cooking -- is his supreme act of love.And no vegetable comes without a sauce, complement, seasoning or twist. Or combination of the above. No meat is ever just browned with salt and pepper. No pan is left behind. Every meal has several dishes. Every dish has several ingredients. Every ingredient has been through several processes. Kits, cats, sacks, and wives -- how long until we eat?Many meals are served after the children are weeping or sleeping. When one of my birthday dinners was ready, Paul had to come into the bedroom and wake me up for it. He seldom repeats a meal unless I specifically mention I like it. The man hungers for variety. If he cooked chicken using seven steps and ten ingredients, he will be sure to use eight different steps and 12 new ingredients next time. Frequently, I beg him: let's do something simple. He nods, then proceeds with pumpkin soup with chilled, marinated, seasoned pears, anyway. And that's just the appetizer.Nevertheless, it is sick and wrong to be mad at a husband for cooking too much. I know that. I haven't checked with Miss Manners, but it is probably also rude. So, I tried a light touch. "You just want to make sure we have one good meal this week, right?" I asked. I could say this because he was catching a plane for a week-long business trip.An hour later, the remains of two dozen oranges were in the sink. Juice glasses had been located from some archived cupboard, rinsed and set on the table. Peppers, ham and onions had been diced and sauteed and were awaiting their next assignment. The sausage patties were keeping up their tans in the oven. No egg had yet been cracked. My husband was busy -- focused. He's a great cook, but sometimes I want him for something else.

Janean Justham is a mother of seven living in Salt Lake City.

Salt & Straw Ice Cream Takes the Chill off the Holiday Season with Hot New Flavors

Two new artisanal ice cream gift packs for Thanksgiving and the Holiday season launch at the Portland, Ore. scoop shop and are available for nationwide shipping

PORTLAND, Ore., Aug. 4, 2011 /PRNewswire/ -- Salt & Straw Ice Cream is out to prove that ice cream isn't just for summertime anymore. With ten new holiday flavors that make up two unique gift packs available for shipping nationwide, ice cream makes the perfect gift, unique family treat or stocking stuffer (just remember the stocking is in the freezer!). The Thanksgiving and Holiday Gift Packs each contain five new flavors that are new takes on classic holiday flavors, featuring local ingredients and celebrating the best products Oregon has to offer.For a limited time, each flavor will be available in the Portland scoop shop and the gift packs will be available for direct to consumer shipping through Salt & Straw's website http://www.saltandstraw.com beginning in October. Each pack is $65, and contains five hand packed pints of all-natural, unique flavors.About Salt & Straw Ice CreamHoliday (Available online and in store from Nov. 25 to Jan. 1) Peppermint Cocoa: made with Oregon mint, Portland's Holy KaKow Chocolate and freshly crushed peppermint candies Gingerbread with Hard Sauce: made with our Grandma Malek's gingerbread recipe and double fold vanilla hard sauce frosting Eggnog with Butter Rum Caramel: made with our hand burned caramel sauce and Portland's Deco Rum Sweet Potato Marshmallow: made with brown sugar caramelized sweet potatoes and gooey toasted hand-made marshmallows Bourbon Pecan Pie: made with fresh pecans, molasses, brown sugar and "Oregon Whiskey" from Stone Barn Distillery on Portland's Distillery RowHOLIDAY GIFT PACKS Thanksgiving (Available online and in store from Oct. 13 to Nov. 24) Bourbon Pecan Pie: made with fresh pecans, molasses, brown sugar and "Oregon Whiskey" from Stone Barn on Portland's Distillery Row Brown-Bread Stuffing: made with sweet brown bread, savory local herbs, fresh roasted Oregon chestnuts and tart apricots Mince Meat: made with cinnamon clove ice cream and swirled with currants, ginger-candied oranges and shortbread cookies Blood Orange Cranberry: made with Oregon cranberries and ribbons of blood orange marmalade Pumpkin Cheese Cake: made with Oregon pumpkins, a blend of sweet brown sugar and spices and creamy chunks of locally made cheese cakeSalt & Straw's farm-to-cone ice cream is made by hand in small-batches using local, seasonal and sustainable ingredients from some of Oregon's best farmers, producers and restaurateurs as well as a few imported flavors from small, known farms around the world. Serious Eats said the flavors are "a good mix of both approachable and challenging flavors, all worth trying," while The Wall Street Journal said, "These scoops are so blissful." Salt & Straw Ice Cream was also featured in the Associated Press article, "Ice cream scene heats up with hot new flavors." The Salt & Straw Ice Cream cart is located between 17th and 18th St. on NE Alberta St., Portland. Later this summer Salt & Straw will open a scoop shop at 2035 NE Alberta St., which will feature ice cream made on the spot and will offer a wider array of flavors for customers to enjoy. Seasonal variety packs are available for online purchase and can be shipped anywhere in the United States. Find more information at www.saltandstraw.com, Facebook at Salt and Straw Ice Cream or Twitter @SaltandStraw."Ice cream is such a great way to celebrate and bring people together," says Salt & Straw owner and culinary director, Kim Malek. "You can't help but smile when you're reminded of your childhood days of simple pleasures like licking an ice cream cone. Those simple pleasures are what we think the holidays are all about and hope folks will make Salt & Straw a new tradition this year."

SOURCE Salt & Straw Ice Cream