MolliCoolz and Cargill partner on frozen ice cream bead innovations

05 January 2008

For most consumers, the term "cryogenic freezing" might call to mind a sci-fi movie. However, the term also is associated with something that can be found in anyone's kitchen freezer - a delicious ice cream treat.

The MolliCoolz Company, maker of MolliCoolz "incredible ice cream beads" and a pioneer in developing cryogenically frozen ice cream products, and Cargill have partnered to create ice cream beads that don't melt or fuse together during standardised distribution and storage.

MolliCoolz is one of America 's fastest growing ice cream companies. It uses patented technology to produce small beads of cryogenically frozen ice cream and sherbet that are free flowing at normal ice cream temperatures.

"The merging of Cargill's formulation and ingredients with MolliCoolz manufacturing technology came together perfectly to execute what retailers and consumers want - ice cream beads that are shelf stable in the freezer," said Bryan Freeman, president, MolliCoolz. "The success we've had is a great example of what can happen when a small, entrepreneurial company like MolliCoolz partners with the scientific and marketing experts at Cargill."

Unlike conventional ice cream scoops, MolliCoolz beads (which are small, individual pellets of ice cream in a variety of flavours and colours) are an ice cream novelty that consumers can pour directly into their mouths for an unforgettable treat - no spoon, no mess. All MolliCoolz products are made with fresh cream and natural flavors.

During cryogenic freezing, the MolliCoolz product is frozen at a very low temperature, far below its actual freezing point. This allows the beads to be "free flowing" at normal ice cream temperatures.