JAM BUSINESS

A jam business makes different flavors of jams and jellies, which are
packaged into jars for distribution. Businesses may sell their jams to
customers directly, or they might sell to retailers. These spreads are put
on toast, used in cookies and cakes, and incorporated into many other
foods.
Jam businesses make different flavors of jams and jellies, which are sold
to customers either directly or through retailers. Anyone who likes
canning and jarring may enjoy running a jam business. Jams and jellies
are frequently packaged in jars, and mot small jam businesses jar their
jams by hand.
What is a food business?

The business that is associated with preparation, processing,

manufacturing or packaging food in any way is called food business.  It
may be a private or public undertaking working for profit or not. The
food industry has become very competitive as a lot of people have
started doing this business. But, still if you maintain the quality, taste
and hygiene, you can make good sums of money from this business
field. If you are thinking about how to start a food business, these tips
can help you.
 Bread-making
Bread is consumed in all parts of the world. If you are looking at small
business ideas, you can start manufacturing bread.  A lot of variety has
been introduced in breads these days. You can start this business if you
are looking for some of the food manufacturing business ideas.
Wine Shop, Class or Tasting
The total wine market value in the U.S. was $70.5 billion in 2018. This
is a huge industry that supplies consumers and eateries.
As a licensed operator, you sell directly to consumers as well as
businesses in the industry. You can hold wine classes and wine tasting to
supplement your income in a very substantial way.
Ice cream shop

The next food-based business idea is ice cream shop. It is an evergreen business idea.
This idea can be started with low investments. It is a good idea to take franchises of
famous ice cream company.

Jam Jelly Making

The food based business of jam and jelly making can be started from home with low
investment. Jam & Jelly are preferred as a bread spread or on cake and cookies. It is a
profitable business.

 ICE CREAM PARLOR

We’ve all seen the joy on people’s faces as they enter an ice cream shop and peruse the various
flavors. There are few who don’t enjoy a scoop of their favorite flavor on a hot summer day.
Running your own ice cream parlor is hard work, but is a fulfilling career for the entrepreneur
with a sweet tooth.

Ice cream parlors (American English) or ice cream parlours (British English) are places that
sell ice cream, gelato, sorbet, and/or frozen yogurt to consumers. Ice cream is typically sold as
regular ice cream (also called hard-packed ice cream), and/or soft serve, which is usually dispensed
by a machine with a limited number of flavors (e.g., chocolate, vanilla, and "twist", or "zebra", a mix
of the two). Ice cream parlors generally offer a number of flavors and items. Parlors often serve ice
cream and other frozen desserts in cones, cups or dishes, the latter two to be eaten with a spoon.
Some ice cream parlors prepare ice cream desserts such as sundaes (ice cream topped with syrup,
whipped cream and other toppings) or milkshakes, or even a blend (known as a Boston shake).

Whether you decide to serve your own creations in-house or plan to serve a ready-made brand,
an ice cream shop offers a great opportunity for those who love to get creative with food. The
hours are long, but bringing people together over their love of something sweet makes the work
you put in worth it.

Gelato is a type of Italian ice cream with more milk and less cream than American ice
cream. Sorbet is a frozen treat made from fruit, syrup and ice. No milk or cream is used. Frozen
yogurt is a common low-fat ice cream alternative with a smooth texture that is similar to soft serve
ice cream. All of these frozen products may be sold in ice cream cones, cups, sundaes,
and milkshakes. Some parlors may also sell ice cream cakes, ice cream bars and other pre-
packaged frozen sweets. In addition to frozen dessert products, some modern ice cream parlors also
sell a variety of hot fast foods.

Ice cream (derived from earlier iced cream or cream ice)[1] is a sweetened frozen food typically

eaten as a snack or dessert. It may be made from dairy milk or cream and is flavoured with a
sweetener, either sugar or an alternative, and any spice, such as cocoa or vanilla. It can also be
made by whisking a flavored cream base and liquid Nitrogen together. Colorings are usually added,
in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the
freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-
solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable
as its temperature increases.
The meaning of the name "ice cream" varies from one country to another. Terms such as "frozen
custard," "frozen yogurt," "sorbet," "gelato," and others are used to distinguish different varieties and
styles. In some countries, such as the United States, "ice cream" applies only to a specific variety,
and most governments regulate the commercial use of the various terms according to the relative
quantities of the main ingredients, notably the amount of cream.[2] Products that do not meet the
criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead.[3] In other
countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy
alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond
milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or licked from edible cones. Ice cream
may be served with other desserts, such as apple pie, or as an ingredient in ice cream
floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska.
Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and air. Water
and fat have the highest proportions by weight creating an emulsion that has dispersed phase as fat
globules. The emulsion is turned into foam by incorporating air cells which are frozen to form
dispersed ice cells. The triacylglycerols in fat are non polar and will adhere to themselves by Van der
Waals interactions. Water is polar, thus emulsifiers are needed for dispersion of fat. Also ice cream
has a colloidal phase of foam which helps in its light texture. Milk proteins such
as casein and whey protein present in ice cream are amphiphilic, can adsorb water and
form micelles which will contribute to its consistency. The proteins contribute to the emulsification,
aeration and texture. Sucrose which is disaccharide is usually used as a sweetening
agent. Lactose which is sugar present in milk will cause freezing point depression. Thus, on freezing
some water will remain unfrozen and will not give a hard texture.[29] Too much lactose will result in a
non ideal texture because of either excessive freezing point depression or lactose crystallization.
Conclusion:   In conclusion, be it anything, manufacturing or processing
of food business, you need to carry out detailed market survey in order
to ensure the choice of the right kind of business. Then, dedication and
hard-work is the key to success.