It goes without saying that focus is on key sensory parameters including creaminess, mouthfeel, melt down properties, heat shock resistance and ice crystal growth control.
In combination with many years of market experience and in-depth knowhow we manage to combine the traditional quality requirements with todays tough demands for flexibility and affordability helping the manufacturer to gain a competitive edge.
We have solutions for a wide range of ice cream as well as other frozen applications. Contact us directly for more information or for help on NPD, Quality Optimisation or Value Engineering projects.
Extruded sticks, cups and cones
Sorbet & Sherbet
Soft Serve Ice Cream
Contact us directly for further information and recipes