Ice cream processing - Articles

Dairy Foods invited for up close view of Tillamook’s dairy processing operations

Chef-inspired dishes and creamy innovation at the “House that Cheddar Built.”

December 12, 2022

Chef-inspired dishes and creamy innovation at the “House that Cheddar Built.” Managing Editor Barbara Harfmann and 13 members of the media got a birds-eye view of TCCA’s cheese processing operations, tasted their premium ice cream and much more.

Moo-Ville Creamery is pushing the butterfat limits

The dairy processor relies on modern equipment and local ingredients to produce super-premium ice cream that’s between 16% and 17% butterfat.

Kathie Canning

April 25, 2022

Nashville, Tenn., is known as “Music City.” But another Nashville — one situated in the state of Michigan — could be referred to as “Ice Cream City.” After all, Moo-Ville Creamery produces 60 flavors of the cold, creamy treat in this tiny village of just over 1,600 residents.

New meets old at HP Hood’s ice cream plant

HP Hood uses the latest in technology to flavor its ice cream the old-fashioned way at its Suffield, Conn., plant.

Anna Boisseau

September 28, 2021

With 175 years under its belt, dairy giant HP Hood LLC knows a thing or two about making dairy products. It operates 13 plants across New England to create its numerous product lines.

Casper’s Ice Cream’s newest plant is a frozen novelty powerhouse

The state-of-the-art processing facility produces 350 million ice cream and frozen novelty products annually.

Kathie Canning

October 5, 2020

Richmond, Utah, is not exactly what one would call a metropolis, it boasts a population of fewer than 3,000 people. Despite its small status, however, the rural town has earned some decidedly big bragging rights.

Ensuring Matching Label & Caps Ice Cream Manufacturers Turn to Vision

May 5, 2020

Ice cream is a popular product in the dairy industry. With varied ingredients from nuts, flavors and fruits mixed in, product recalls are a very real danger.

It’s all in the data at Oregon Ice Cream Co.’s plant

Oregon Ice Cream Co.’s software investments allow the company to make continuous improvements to its plant operations.

Anna Boisseau

April 29, 2020

Eugene, Ore. is home to Oregon Ice Cream Co.'s 80,000-square-foot plant, which produces ice cream under the Alden's Organic brand: the No. 1-selling organic ice cream brand in the natural channel in the United States.

Oregon Ice Cream Co. has something for everyone

Oregon Ice Cream Co., known for its flagship Alden’s Organic brand, has a data-driven, consumer-focused approach to product development.

Anna Boisseau

April 28, 2020

Journey to any grocery store today and you'll find plenty of organic product options tucked next to conventional offerings. But when Oregon Ice Cream Co. launched the Alden's Organic ice cream brand in 2004, it was offering something fairly novel to the market.

Nightfood launches pickle-flavored ice cream

The product was creating to satisfy iconic pregnancy cravings.

April 16, 2020

Tarrytown, N.Y.-based Nightfood Inc. said it launched a pickle-flavored ice cream to tackle the two most iconic pregnancy cravings: pickles and ice cream.

High Road Craft Brands scales up its operation

High Road Craft Brands has experienced phenomenal growth over the past decade. But its ice cream plant remains committed to small-batch, craft operations

Kathie Canning

February 4, 2020

Tucked away in a Marietta, Ga., industrial park, surrounded by Georgia pines, is a 75,000-square-foot, nondescript off-white building that offers few external cues as to what’s inside. But once a visitor steps into that building, he or she will see an operation that is actually rather exceptional.

High Road Craft Brands has craft at its core

Boasting a chef as its co-founder and a culinary approach to ice cream production, High Road Craft Brands has found the right ingredients for success

Kathie Canning

February 3, 2020

At the height of the Great Recession, two MBA students, one of them a classically trained chef, put their heads together to try to solve a problem that was playing out in the foodservice industry: fewer "cooks in the kitchen" to support chefs.