The market for premium-quality stick ice cream products is expanding rapidly for products with large inclusions. Nevertheless, there remains significant room for improvement in adapting extrusion-line production for these delicious products.
When introducing large inclusions into extruded ice cream, inclusion content and particle distribution determine the quality of the product, which also needs to have the right texture, shape and overall appearance. The market for large inclusions is relatively new, and production methods vary. For extruded stick novelty products, traditional vertical extrusion and wire cutting are not optimal for ice cream with large inclusions.
Existing technologies focus on some of the production challenges, but none offer a solution to them all. In this white paper we share how we chose to address the challenges.