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Back in the mid-19th century, a young Louis C. Graeter said goodbye to small-town Indiana and moved to the big city, Cincinnati, to seek his fortune. It was there that the teenager decided to try his hand at crafting a sweet treat, ice cream, in an open-air market.
All of Ben & Jerry’s decisions are guided by its three-part mission statement: to make the best products, to be financially successful and to stand up for social causes. From start to finish, these principles also drive the operations and the floor workers at the company’s ice cream factory in St. Albans, Vt.
Ice cream makers are creating new pint lines with lower calories and sugar. Meanwhile, producers of frozen novelties and puddings focus on portion control, packaging and high-quality ingredients.
Consumers love their ice cream and other frozen and refrigerated treats and prefer them in their most natural forms. There is still a strong desire to eat healthy, but for many, not if it means giving up the indulgence factor. Several ice cream brands have taken on this challenge, creating lines that cut back on calories and sugar but with the mouthfeel consumers expect from ice cream.
Dairy Foods editor-in-chief Jim Carper spoke with Mario Leite, the founder of Tea-rrific! Ice Cream, about the company, his goals and lessons that he would share with other food entrepreneurs.
Ice cream manufacturers are making more and selling more. Their constant stream of new flavors keeps customers engaged. They break into new markets to expand their customer base.
A start-up, a 100-year-old business and a division of a billion-dollar company have their own unique ways of making and selling ice cream and frozen desserts.
High Road Craft Ice Cream & Sorbet, Marietta, Ga., started in Atlanta as a group of chefs who made ice cream for other chefs to serve in restaurants, hotels and resorts.