Rich, indulgent and vegan ice cream manufacturing
Since more and more consumers are turning to plant-based products, the race is on to create deliciously creamy ice creams, without a single drop of cream. Plant-based vegan dessert1 and ice cream is a blossoming market that presents an exciting growth opportunity for producers.
See all our offerings for plant-based food production.
Recently, the market has expanded rapidly beyond the traditional plant staple of soy into a plethora of tastes and protein sources – from oat, cashew and almond to coconut, pea and avocado – and on to the latest frontier of potato, chia and chickpea. Each protein source has its own unique processing requirements, making plant-based frozen dessert a diverse and individualised market segment with wide differentiation between products.
Our smart processing technologies and expertise in ice cream ingredient handling can help make sure your plant-based desserts match traditional dairy ice cream for flavour, texture and mouthfeel.
Ice cream line solutions for you
Produce your type of ice cream – our line solutions offer reliable, consistent output and quality, regardless of desired production capacity or type of product.
Explore ice cream equipment
Creating ice cream is a meticulous endeavor, and the choice of equipment is critical in the process. Our specialised equipment offers you flexibility and a modular approach to manufacture all kinds of ice cream. Explore our carefully designed ice cream equipment range
Mix preparation is a complex process. From individual units to customised plants, our solutions handle every need, while ensuring food safety and hygiene.
There’s no limit to consumer demand for ice cream experiences. A tightly controlled freezing process enables our technologies to handle thousands of recipes.
Inclusions make the ultimate ice cream experience, but only when dosed correctly. Our equipment ensures accurate, even dosing, gentle handling and less waste.
Adding chocolate, caramel or other liquids is a great way to enrich ice cream. Trust our pumping and enrobing solutions to deliver ingredients right every time.
Highly reliable, high-performance automatic stick inserter units to ensure the accurate insertion of sticks into ice cream products on moulding or extrusion lines.
Cone filling needs to reduce product waste and minimise line stops. With the highest dispensing accuracy on the market, our units mean superior line efficiency.
For novelty ice creams, extrusion is the way to go. Our equipment is almost twice as fast as competitor solutions, meaning better ROI and profitability.
Our rotary and inline moulding equipment ensures a viscosity that allows inclusions and extra air. The result? A smooth mouthfeel and lower mix consumption.
Gently dipping and transferring ice cream is difficult. Our units excel in all areas – including transfer to wrapping thanks to automatic speed adaptation.
To ensure the right texture, our hardening equipment delivers rapid, efficient cooling, accelerated by ‘wind chill’ directly on products. Up to 20% less energy.
Tetra Pak wrappers offer superior hygiene and cost-reducing benefits from precision placement and cutting to the ability to handle very thin wrapping.
If you handle wrapped novelties, sleeved cones, cups, tubes and other products, rely on our packaging conveyors get the job done with less risk of stoppages.
1Frozen dessert is a term for all kinds of desserts that are meant to be eaten in a frozen condition. They include ice creams, sherbets, sorbets, frozen yoghurts and non-dairy frozen desserts. Dairy ice cream is made with legally defined amounts of milk fat and non-fat milk solids that vary between countries according to national regulations. This must be checked in each case by the food producer. For the purposes of these pages, references to plant-based ice cream could be read as synonymous with plant-based frozen dessert.