Cargill in deal to deliver ice cream beads
January 04, 2008
by Eric Schroeder
MINNEAPOLIS — Cargill and MolliCoolz Co., Stockton, Calif., have partnered on a venture to create ice cream beads that don’t melt or fuse together during standardized distribution and storage. Ice cream beads are small, individual pellets of ice cream in a variety of flavors and colors.
For its part, Cargill is providing the technology, formulation capabilities and ingredients, while MolliCoolz provides the manufacturing technology.
Made with fresh cream and natural flavors, MolliCoolz beads are described by Cargill as "an ice cream novelty that consumers can literally pour into their mouths for an unforgettable treat — no spoon, no mess, great sensory experience and lots of fun."
The MolliCoolz beads feature Cargill’s proprietary Daritech stabilizer, and the Daritech texturizing system is specifically designed to deliver a variety of functionalities, including mouthfeel, flavor release, textural stability, improved shelf life, processing and finished product viscosity control, and freeze/thaw stability.
MolliCoolz beads are available in more than 12,000 grocery stores, as well as water parks, arenas and sports stadiums.
"Cargill had been experimenting with and developing manufacturing methods around cryogenics for some time," said John Sweeney, beverage applications team leader, Cargill. "When we met with MolliCoolz, it was immediately clear that a partnership made sense. Cargill had the technical expertise that no other supplier had, and MolliCoolz had a way to commercialize it."