Focus on ice cream quality & hygiene

We speak to one of Tetra Pak’s food hygiene specialists about how to optimise food safety in the production of these frozen, ready-to-eat products.
ice cream production

Four secrets to ice cream production

Ice cream specialist Steen Gyldenloev shares four insider tips to help you optimize production and get the best from your ice cream equipment.

three children eating ice cream

Achieve the right mouthfeel in frozen desserts

What ice cream properties do you want your consumers to experience? And how should you configure your production to achieve them? Here’s some expert advice.

cherry ice cream

White paper: large inclusions in ice cream

Find out how to best introduce large inclusions into extruded ice cream products in our in-depth white paper.

a diagram of a machine

Dasher and beater explained

What do you need to know about this crucial part of an ice cream freezer? And which type should you choose? Why the Tetra Pak dasher and beater makes the best ice cream

Breaking the mould for moulded ice cream

By innovative the traditional design, the Tetra Pak Rotary Moulder 27 A4 takes ice cream moulding to new heights, both figuratively and literally. With improved food hygiene, product quality, and next-level automation – this is the change the ice cream world has been waiting for decades for. 

Ice cream sticks with ice cream decoration

A revolution in ice cream

The Tetra Pak® Decoration Depositing unit is an innovation that sets a new standard for ice cream decoration.

Rotary Moulder for ice cream. moulding

New possibilities in moulded ice cream

The medium-capacity Tetra Pak® Rotary Moulder 27 A4 is innovation for safer, more reliable and more profitable production.

a close-up of a machine

Tetra Pak® Extrusion Wheel

Make premium high-quality ice cream products with large inclusions – at high capacity and low cost.

View videos

The magic inside
Tetra Pak® Ingredient Dosers

Sticky, crunchy, crumbly inclusions have become part of the whole indulgent ice cream experience. Find out how we’ve refined the art of even and gentle distribution of ingredients.

The magic inside
Tetra Pak® Ingredient Dosers

Sticky, crunchy, crumbly inclusions have become part of the whole indulgent ice cream experience. Find out how we’ve refined the art of even and gentle distribution of ingredients.

The magic inside
Tetra Pak® Continuous Freezers.

Texture is at the heart of the perfect ice cream experience. To get it right, you need complete control over the size of the ice crystals, the size of the air bubbles and how fat agglomerates on those bubbles.

The magic inside
Tetra Pak® Continuous Freezers.

Texture is at the heart of the perfect ice cream experience. To get it right, you need complete control over the size of the ice crystals, the size of the air bubbles and how fat agglomerates on those bubbles.

Case articles

three workers in lab coats

​​​​​​​​​​​​​​​​​​​​​​​Taste is king at Hansens Flødeis

Hansens Flødeis, a premium ice cream producer in Denmark, uses three generations of freezers, all from Tetra Pak in their ice cream production.

line up of ice cream selections

The ice cream dream

Innovation is made easy with Tetra Pak® Extrusion Wheel. Norwegian market leader Hennig-Olsen Is praises the new ice cream equipment’s effectiveness

Ice cream line and data

Digitalisation of commercial ice cream production

Learn more about how digitalisation enables unprecedented innovation, creativity and control while optimising quality, hygiene, and productivity.

a blue circle with different objects on it

Ice cream types and how to make them

What equipment do you need to produce the most popular ice cream types? And what is the production process for each of them? Our handy guide explains all.

a blue circle with different ice cream objects on it

The science of ice cream explained

Why is ice cream so popular among consumers of all ages, all over the world? We deep-dived into the science of ice cream to find out.

How to make lactose-free ice cream

Demand for lactose-free/lactose-reduced ice cream is booming in most markets and has become a popular go-to option for consumers with lactose intolerance or dietary concerns. Producers have several manufacturing options. Here’s what you need to know about how to make it- from small batches to continuous production.

Plant-based frozen desserts

Plant-based frozen desserts presents an exciting growth opportunity for producers. Smart processing technologies and innovation in ingredient handling mean plant-based varieties can now match traditional dairy ice cream for flavour, texture and mouthfeel. Here are four common production challenges – and how to tackle them.

All the equipment you need for ice cream production

Find out more about our equipment for commercial ice cream production, from extrusion, handling moulding and wrapping to full lines.

THE INTEGRATED EDGE

TURNING PASSION INTO ICE CREAM.

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Service engineers training

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