We are intrigued by the idea of managing costs by maximizing the utility and flexibility of one mix to play multiple “roles,” thus minimizing the total number of mixes an ice cream processor must make.
Manufacturers face myriad demands related to new products, ease of manufacturing, contract manufacturing, regulatory limitations, operation flexibility and the like. They also seek to achieve “commercial parity” with targeted sensory attributes by using formulation, overrun, flavor, color, cost and resistance to heat shock. So minimizing the number of mixes creates huge operational opportunities.