The ice cream production industry includes the production of take-home ice cream, impulse ice cream, frozen yoghurt and sorbet. The impulse segment is most susceptible to changes in weather conditions, while the consumption of take-home products is more robust and continues to provide operators with the most room for sustainable growth.

The fat content of ice cream typically determines the category to which it belongs. In some countries fat content has to exceed 9% to ”qualify” for the ice cream category. Below this level, the product is typically called milk ice, whereas ice cream with more than 12 – 13 % fat is often categorised as either luxury or premium.

Kersia's dairy hygiene products, dosing and application equipment and hygiene management systems deliver consistent and proven hygiene standards while our technical support teams provide real benefits to our customers including cleaning review and audit, optimisation and cost of clean assessments.