Co-extrusion for Ice Cream Products
Ice cream products
The ice cream market has historically developed products with a variety of colour and shapes. But we were told, by industry experts, that our proposed co-extrusion technology with this type of material was impossible based on their past experience. Challenges with temperature differences and inconsistent results have made it difficult to find a suitable solution.
Clearly this is now not the case as our results demonstrate immense opportunities to co-extrude ice cream products.
Ice cream co-extrusion tooling
When we researched the existing ice cream co-extrusion systems, they all relied on the use of a valved multi pipe delivery methodology. This system denatures the ice crystals in the ice cream causing them to reform past the valves in a way that progressively blocks the delivery system.
The 'old' methodology resulted in having to ensure that designs had large detail as the pipe system was not capable of operating below 10mm.
Our technology overcomes both of these issues with design detail down to 1 to 2mm and no progressive blocking, if the temperature and viscosity of the co-extrudants is maintained in harmony.
Ice cream new product development
Once again this presents multiple opportunities for new product development in the ice cream marketplace. Your ice cream products can now be deeply branded, through to the final bite. Excellent marketing possibilities as your consumers will no longer discard your logo with the wrapper! You can Contact Us for more information on co-extrusion with ice cream products.