Brief: Tetrapack

Tetrapak has launched a low-temperature ice-cream innovation based on a unique cold-kneading freezing process that creates fine-structured ice cream of improved quality and paves the way to production of new and healthier products. The Hoyer DeepBlue concept applied enables manufacturers to replace cream fat or butterfat with vegetable fat and to save costs through faster throughput, fewer product transfers, reduced space requirements and better hygiene. The production steps involved are: continuous freezing, ingredient addition, filling, extrusion and cutting.