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The Royal City Men's Club met at Trinity United Church Gymnasium on the above date. There were 40 members present.
President Tom Beale rang the ceremonial bell at 9:55 a.m. He welcomed everyone to the meeting, advised that Larry Hillier
had signed up as a member, and read out a few interesting historical facts, including the introduction of Coke a Cola.
Len Johnstone encouraged members to sign up for the Night at the Races and then told a rather good golfing joke
(in recognition that a number of our golfing members were absent.)
Warren Gregg spoke briefly about the car rally he has put together for late May. He said it is mostly within Guelph,
is organized in four parts, should take about 2.5 hours, and he does not recommend partnering with one's spouse.
Dave McEwen introduced speaker, Dr. Douglas Goff from the University of Guelph, who spoke about Ice Cream. Dr. Goff
presented information on the trends in ice cream production in Canada, the process for making ice cream, the composition
and characteristics of ice cream and their use in market differentiation, and the connection of the University of Guelph
with ice cream. The following are some of the information he shared.
- Total ice cream mix production in Canada from 1980 to the present has fluctuated through two peaks and currently sits
at almost the same level as in 1980.
- Over the past 2 years production of ice cream appears to have declined significantly, however this may be explained
by the introduction of “frozen desert” which is ice cream with palm oil substituted for butterfat. There are no data
collected on the production of frozen desert.
- The production process is complex, highly technical, and has potential for serious health consequences if proper
procedures are not followed throughout the process.
- Taste and Texture are the main characteristics that determine whether people like ice cream.
- The market is segmented based on price. The higher priced ice creams have more fat and solids, and less air and
water than the lower priced ones. The government has regulated maximum air content for ice cream.
- Home made ice cream initially tastes really good but deteriorates quickly with storage as ice crystals become
too large.
- The University of Guelph has the oldest ice cream course in the world. It has been operating continuously since
1914. In its 95 year history, there have been only four instructors: Dr McMillan 1914 - 1923, Dr. Smallfield 1923 - 1954,
Dr. Pearson 1954 - 1986, and himself, Dr. Goff 1987 - present.
- Dr. Goff has taught the course in many countries around the world and the course at the U of G attracts
participants from many countries and all across Canada.
- Dr. Goff's research focuses on publicly funded projects but includes some proprietary work for private companies.
His research includes the impact of ingredients on texture, structure and storability of ice cream, keeping ice crystals
small using a winter wheat grass extract, reducing sugars for diabetics, high fiber ice cream.
David Wallace thanked Dr. Goff and presented him with a small token of appreciation on behalf of the RCMC.
President Beale advised that the next meeting, April 15, would start one hour later than usual; at 10:30, and move
straight into the Anniversary Lunch. The meeting was adjourned at 11:10
Gordon Framst
Secretary
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