in which Bruce has been involved:
July 17, 2010, again served as the Expert Judge for the "Special Judges" ice
cream product competition at the New Jersey State Ice Cream Festival,
in Toms River, NJ. Included on the panel of judges was Molly Boyle,
New Jersey State Dairy Princess, shown with Bruce in the photo above.
Steven Young, developed the first completely sugar-free
frozen dessert. At the IDFA Ice Cream Technical Conference
in 2010 introduced the concept of "hybrid" frozen desserts – a
low fat ice cream using sour cream as the sole fat source and a sherbet
made with cultured buttermilk as the source of milk solids not fat.
Also made a presentation on the technical elements of formulating non-standardized
in the media: Baskin-Robbins recently announced that they
are discontinuing five ice cream flavors. It's the first time
the company has ever retired five flavors at once. Most controversial
has been the dropping of traditional favorite French
Vanilla, a move that has the Facebook world buzzing. One page
called "Save Baskin-Robbins' French Vanilla From the Deep Freeze" has
more than 1,000 supporters. Bruce was contacted by national
media for expert comment.
ABC News July 19, 2010 coverage
can be seen here:
All Things Considered (ATC) July 22, 2010
program on National Public Radio - listen to Bruce's interview here:
Cream Man - Villanova’s Bruce W. Tharp savors his
role as a leading expert on the chilly, sweet stuff - a profile
of Bruce published by Mainline Today.
on ice cream technology for sales and technical personnel at a major
supplier of flavorings to the ice cream industry.
guidance to the development of novel methods for freezing ice cream
and the application of novel ingredients in the innovative
control of ice cream's infrastructure.
Bruce is a
co-principal presenter at the "Tharp & Young On Ice Cream" ice
cream short course and clinics presented annually in Las Vegas, NV.
The course covers all key technical elements of ice cream and other
desserts and includes a product clinic. In 2008 the course expanded
its scope with a presentation in Mexico City. Later, in April 2009
was presented at the National University of Singapore. It will be
repeated in Singapore in June of 2011. For more information about
the course and
2010/2011 schedules visit www.onicecream.com.
participation as Chief Ice Cream Judge for the Collegiate Dairy Products
Evaluation Contest in 2005 marked the 30th anniversary of his
activities as a product judge at that event, an accomplishment that
by the presentation of a Special Recognition Award (picture
of plaque at right). He began his contest involvement as a coach
of the Ohio State Dairy Products judging team in 1961, then continued
it when he began service as a milk judge, in 1976. Five years later,
he became an ice cream judge, and has been the Lead Ice Cream Judge
for 18 years. The photo shows Bruce (on the right) and three
colleagues making evaluations at the 2004 event. Bruce has continued
his ice cream
judging involvement in that event through the 2008 Contest.
a review of innovative developments in ice cream science and technology
for a major USA ice cream manufacturer.
was the inaugural recipient of the International Ice Cream Association
Lifetime Achievement Award presented by the IDFA at a
dinner held on March 1, 2006. See Achievements.
The presentation dinner was part of the annual IICA Ice Cream
Technical Conference, at which he presented a paper titled "Modernizing
the Ice Cream Standard of Identity: Impact on Formulation."
for the 35th consecutive year as a major lecturer at the Penn State
Ice Cream Short Course, January 2010. That participation
included lecturing on Sensory Evaluation of Ice Cream and Stabilizer
and Emulsifier Functionality, as well as conducting six
commercial ice cream product clinics.
consultation services to Savona S. A. de C.V., in
El Salvador relevant to their La Neveria ice cream. These included
for improvements in plant practices, product composition and quality
assurance practices, as well as guidance for the development of a
line of no-sugar-added ice creams.
On two subsequent
occasions, Bruce returned to San Salvador to present a two-day ice
cream technology short course to Savona employees.
Max Catani, Savona General Manager, who had attended Tharp & Young
On Ice Cream Short Course and Clinics, provided translation services
for the courses.
Mr. Catani was very pleased with the courses, reporting that they
contributed significantly to the job effectiveness of the employees
article on the joys of ice cream sensory evaluation, "How
to be a Knowledgeable and Discriminating Ice Cream Gourmet",
based on a presentation at the Smithsonian Institution, contributed
by Bruce to iFlavors online magazine, and now archived here.
the cause of persistent consumer complaints and recommended corrective
changes for a leading ice cream manufacturer.
an ice cream industry supplier regarding pilot plant activity aimed
hard performance data illustrating the functionality of their products
as input into a technical marketing program.
(with Ronald C. Deis and Charles E. Kuenzle) of U. S. Patent
CREAM AND ICE CREAM FORMULATIONS CONTAINING MALTITOL",
granted August 26, 2008.
on-site courses in ice cream technology for a major multi-plant
ice cream company.
The courses have attended by about 200 individuals
representing 8 different locations with responsibilities that included
general management, technical, production, marketing and human
resources. Comments about the value of the program were very positive
Provided prototype compositional recommendations for a line of functional
Provided technical consultation to several companies relevant to ultra-low
temperature freezing and ice structuring protein technology.
Advised an international ingredients supplier re technical marketing
elements of the ice cream industry.
Conducted a three-day plant audit and presented a two-day ice cream
course for a major regional ice cream manufacturer.
and production guidelines to a start-up company producing super-premium
ice cream featuring exotic flavors. Client comment - 'You
did miraculous things with our recipe!'
Served as technical
advisor to the product improvement programs at several major ice cream
Recognition Award from the Collegiate Dairy Products Evaluation
Contest - 30 years of service.