Good fit for
- A frozen novelty or frozen treat brand.
- A brand selling to large retailers that ask for a GFSI certificate. SQF is listed.
- A kosher brand. Kosher is listed.
Probably not a fit for
- Products that need HPP, aseptic or retort processing. None of these is listed.
- A founder who still needs a home recipe turned into a production formula. Formulation help is not listed.
- An organic brand. USDA Organic certification is not listed.
Products produced
The types of product this plant lists. Each line shows what the type covers, so ask us to confirm your exact product.
- Frozen noveltiesIce cream bars, ice cream sandwiches, cones, pops
- Frozen dessertsIce cream, gelato, sorbet
What this plant offers
- Processes
- Molding and depositing, enrobing and coating
- Packaging
- Not listed
- Minimum order
- Not listed
- Batch size
- Not listed
- Plant size
- Not listed
- Certifications
- SQF (level not verified), Kosher.
- Takes new brands
- Not listed
- Services
- Not listed
If something is not listed, the plant's published information does not mention it. Ask us and we will check with the plant.
Ingredients and packaging
Turnkey means the plant buys the ingredients and packaging for you, and tolling means you buy them and supply them to the plant.
Not listed. Ask us and we will check with the plant.
Equipment listed
Shown as types of equipment, not makes or models.
Before you request an introduction
Plants ask about each of these before they quote. The links explain how to get each one ready.
Recipe. Your recipe is manufacturing-ready: a formula by weight, ingredients you can buy in bulk, and a test at a larger batch size.
Learn how: recipe (opens in a new tab)Preservation. You know if it is shelf stable or refrigerated, and if it is an acidified or low-acid food that needs a process authority.
Learn how: preservation (opens in a new tab)Packaging. You have chosen the container, closure and label, and you know where to buy them.
Learn how: packaging (opens in a new tab)Volume. You know your first-run size and a rough 12-month volume.
Learn how: volume (opens in a new tab)Materials. You know who buys ingredients and packaging: the plant (turnkey) or you (tolling).
Learn how: materials (opens in a new tab)Label. Your label is ready or in progress: nutrition facts, ingredients and allergens, and a barcode.
Learn how: label (opens in a new tab)Certifications. You know which certifications your buyers require, such as organic, kosher, gluten-free or SQF.
Learn how: certifications (opens in a new tab)After the run. You know where finished goods go (your space, a warehouse or a distributor) and how they ship.
Learn how: after the run (opens in a new tab)Budget. You have a budget for the first run: setup, ingredients, packaging and testing.
Learn how: budget (opens in a new tab)Insurance. You have product liability insurance or a plan to get it.
Learn how: insurance (opens in a new tab)
In-depth guides
Longer, step-by-step reads for founders preparing a first run. Each one cites its sources.
The ten things plants ask about before they quote, and how to get each one ready.
7 min read
What you will learn
- What a production formula holds: weights, ingredient specs and a written process
- How to choose packaging a plant can run, and who buys it
- What goes on the label, and when you need a barcode
- Which certifications to settle, and where finished goods go after the run
Read the guideThirteen questions covering fit, compliance, volume, money and quality.
2 min read
What you will learn
- Questions that check fit, compliance and food safety certificates
- How to ask about minimums, pricing, deposits and lead times
- Who owns your formula, and how samples and testing work
- Which insurance to ask about, and what to look for on a visit
Read the guide