Food & Drink International - Fall 2017 - 34

p

PRODUCERS

Casper's Ice Cream

Generational Growth
Casper's Ice Cream continues to upgrade its facilities and update its
product line. By Chris Kelsch

company profile
Casper's Ice Cream
www.caspersicecream.com
Headquarters: Richmond, Utah
Employees: 170
Keith Lawes, vice president and
corporate secretary: "We see that
consumers are looking for healthier
items, so we wanted to capture more
of that market."

>> Jolly Llama is Casper's brand of gluten- and dairy-free fruit sorbet pops, which are sold at Whole Foods and natural food stores.

T

he basic ingredients of

Casper's Ice Cream's flagship product, the FatBoy
ice cream sandwich, have
changed very little since company
founder Casper Merrill started making them in 1925. He started by creating the original Casco Nut Sundae

34

food & drink international * fall 2017 * www.fooddrink-magazine.com

on a stick, using milk and cream from
family cows. Today, Casper's Ice
Cream is run by his grandson Paul
Merrill, and produces 700,000 ice
cream bars and sandwiches each day.
Though the basic ingredients haven't changed, the need to continuously
upgrade its facilities and modernize its

capabilities to meet demand is always
a key focus of the company's leadership. Keith Lawes, vice president and
corporate secretary, oversees both
the sales and finance departments
and has been with the company since
2005. "One of the things that started
with Casper Merrill is that each generation has built a new facility," Lawes
says. "That has continued with our
present leadership, as Paul Merrill has
taken over and we have recently completed our third facility."
As with most outdated facilities,
the issue came down to limited space
that put a brake on expansion. The
new 79,000-square-foot facility includes a new freezer and production
room. Phase one included a production room that allowed Casper's to
add a tube filling machine as well a
small bulk ice cream filler. In phase
two, Casper's added to the main production room two new high-speed
lines for sandwiches and stick products, as well as expanded resources
for co-packing.
Lawes says the expansion was
done in stages. Phases one and two
were completed over the last three
years. Phase three is in the planning


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