The alcohol-infused foods category is growing, and so is the need for consultants who have experience with both the legal and manufacturing side of the business.
July 22 2016 – On May 10, 2016 Momenti Spirited Ice Creams held its grand opening at its new manufacturing facility located in Las Vegas and it was well received.
“There were close to about 250 people there, including city officials and other fans,” said Darryl David, founder of Darryl’s Ice Cream Solutions.
While Momenti Spirited Ice Creams founder and owner Leif Pearson started with one flavor — White Russian Ice Cream — the line now boasts five different flavors: White Russian Pecan, Limoncello Sorbet, Blackberry Cabernet Sorbet, Chocotini Chip, and Vodka Cookies and Cream.
Manufacturing alcohol infused foods is no small venture, both scientifically and monetarily because of responsibilities in respect to legal authorities and labeling.
“I think it is a very difficult category to get into… if you want to do it well,” said David. “If you want to have a rich, creamy product with great flavor and a respectable amount of alcohol in it, it is a real challenge.”
The challenge is not only the legality of making and distributing the product but also in maintaining the quality of texture and taste.
“If you don’t do it right, at the end of day you are probably better using a flavor to represent the alcohol, as opposed to the real thing,” said David.
David played a role in the launch of Momenti Spirited Ice Creams, serving as Pearson’s ice cream manufacturing consultant. David consulted with Pearson on key issues such as the necessary equipment and flow process to produce his flavors, the right size packaging based on the target customer, manufacturing volume, facility capability and methodology of manufacturing to create a quality product on a consistent basis.
These decisions directly impact the type of manufacturing equipment a business will require, facility size and estimated timeline to complete.
“Momenti is unique, in my opinion, because it maintains a high quality product while at the same time incorporating a high percentage of alcohol,” said David.
Momenti stands alone and has figured out how to infuse 4% – 10% alcohol by volume into a super-premium ice cream and sorbet product. The flavors are bold, the alcohol percentage is respectable and there is no sacrifice made in richness and smooth texture.
“Beer infused product came out 3 or 4 years ago and high proof ice cream and sorbets launched the last couple of years,”
“The products I have tried in the past were low in alcohol content, basic in flavor and lacked a rich smooth texture,” said David. “Anyone can toss booze into ice cream, but keeping a smooth creamy texture is the challenge and talent.”
Other challenges in the alcohol-infused foods category include labeling requirements.
“The manufacturer is required to adhere to and follow regulation under two separate government entities: the FDA and Bureau of Alcohol,” said David. “In Nevada, it is called the Alcohol, Drug and Gaming Counselors (ADGC). The FDA requires a nutritional panel and ingredient statement for retail products, but the ADGC is against that information being posted on labels of alcohol products.” So accommodating both agencies requires legal knowledge, communication and the skill of patience.
David thinks the alcohol-infused category will continue to grow for the next few years and with that believes the consumer will start to see many more choices, thus providing a higher standard for product satisfaction.
“A company like Momenti will survive because of their investment in a state-of-the-art facility, patented methodology and ongoing commitment to making high-quality ice cream and sorbets on a consistent basis,” he said.
About Ice Cream Private Label: Ice Cream Private Label, also part of Darryl’s Ice Cream Solutions, LLC., aims to assist companies and people with a desire to private label or manufacturer their own line of ice cream or frozen dessert product. It also assists those who want to operate their own ice cream parlor or small business. Over the years, Darryl has owned and operated his own ice cream manufacturing and distribution business, created his own line of quality product, and has sold his brand wholesale and retail in the Midwest. He knows the manufacturing and retail sides of the business and understands the assistance people need to make their idea a reality. For more information, please visit: http://www.icecreamprivatelabel.com/
Contact:
Ice Cream Private Label
darryl@darrylsicecreamsolutions.com
727-851-6229