Great-tasting sherbet is more difficult to manufacture than you might think. The combination of dairy, protein and fat that gives sherbet its interesting texture can mask some of the flavors used in its production.
It takes the proper balance of sweetness and acidity to make sherbet taste good. The goal is sweet and sour flavors that play off each other. The texture must be creamy but not icy.
In addition, a prescribed balance of ingredients, including fruit or fruit juice, must also be met for sherbet to be considered sherbet, not sorbet or gelato under FDA guidelines. Those guidelines go even further, with different minimum fruit levels for sherbets with citrus flavors than berry sherbets.
Whether the end product is low-sugar, all natural or organic, we can support the needs of manufacturers of sherbet and other frozen dairy desserts.
We can source and use natural and “label friendly” ingredients that help manufacturers achieve cleaner labels.