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Häagen-Dazs' first store at 120 Montague Street, Brooklyn, New York. Häagen-Dazs's founder Reuben Mattus was born in Poland in 1912 to Jewish parents. His father died during World War I, and his widowed mother migrated to New York City with her two children in 1921. [4] They joined an uncle who was in the Italian lemon-ice business in Brooklyn.
In 1966, Häagen-Dazs launched its fourth flavor, strawberry, a flavor that took them 6 years to develop. [10] By 1973, it was sold throughout the United States, and in 1976 the first Häagen-Dazs store was opened in Brooklyn by their daughter Doris. [10] [7] [11] The business was sold to the Pillsbury Company in 1983 for $70 million.
Häagen-Dazs; Kimo; Kimy (Philippines) Maxibon; Mat Kool (Malaysia) Mivvi; Motta (Italy) Mövenpick (Switzerland) Nestlé Ice Cream; Nestlé Princessa (Poland) Outshine;
Haagen Dazs. Vanilla is of the earliest flavors that catapulted Häagen-Dazs to success. This ice cream brand—which is also known for its great range of ice cream bars, not included on this list ...
Haagen-Dazs. Per serving: 300 calories, 20 g fat (9 g saturated fat), 65 mg sodium, 25 g carbs (2 g fiber, 21 g sugar), 7 g protein. Another classic ice cream company to grab a pint from is Haagen ...
The 1980s saw thicker ice creams being sold as "premium" and "super-premium" varieties under brands such as Ben & Jerry's, Chocolate Shoppe Ice Cream Company and Häagen-Dazs. Composition Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and air.
I started with Vanilla and Caramel Crunch Milk Chocolate bars, which have a comparable bite to Häagen-Dazs’ Dulce de Leche ice cream bars. The latter set me back $5.99 at my local grocer.
Häagen-Dazs spawned imitators, such as Frusen Glädjé (frusen glädje without the acute accent meaning "frozen joy" in Swedish), another brand of premium ice cream. Häagen Dazs sued unsuccessfully in 1980 to stop them from using a "Scandinavian marketing theme", despite that the name Häagen-Dazs does not even remotely resemble anything ...