Louis Armstrong, founder, and CEO of Boise, Idaho-based Killer Creamery, joins us for Episode 9 of our “Let’s Talk Dairy” podcast. After earning a degree in food science, Armstrong worked in product development, manufacturing, and quality assurance roles within the dairy and food industry. He eventually left the corporate world several years ago to create a better-for-you frozen dairy dessert that aims to deliver the texture and taste consumers expect from ice cream — without the unhealthy nutrition. Killer Creamery-branded products are available in pints and in a new novelty format: “Killer Sammies.” 

In this episode, Armstrong discusses:

• The factors that inspired him to launch the Killer Creamery brand.
• The better-for-you frozen dairy dessert space — and what today’s health-conscious consumers are seeking.
• Formulation challenges in creating a sugar-free, gluten-free dessert.
• The story behind the Killer Creamery brand name.

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