Food & Drink International - Fall 2017 - 35

Casper's Ice Cream
stages with plans to begin early next
year. "We broke our expansion project up into three phases," he explains.
"Working closely with our building
partner, Lundahl Building, and drawing on their extensive knowledge and
experience with food manufacturing facilities, we were able to seamlessly add
each phase onto the existing one with
minimal interruption.
"The facility looks and flows as
if it was completed all at the same
time. Having this seamless integration
is really helpful in maintaining and
cleaning the facility."

Expanded Tastes
For Casper's to remain competitive, it
needs to do more than just expand its
production capabilities. It also needs
to grow and evolve, responding to

ever-changing tastes of consumers,
particularly those who are health-conscious. "We know the FatBoy brand is
not going to be an all-natural, healthytype item," Lawes acknowledges. "We
see that consumers are looking for
healthier items, so we wanted to capture more of that market."
To do so, Casper's purchased Jolly
Llama two years ago. Jolly Llama is a
gluten- and dairy-free fruit sorbet pop
that can be found at Whole Foods and
other natural specialty food stores. The
timing of the move could not have been
better. Just as the purchase was made,
Kroger and other major chains such as
Walmart began creating organic sections. Thanks to acquisitions like its
purchase of Jolly Llama, Casper's has
experienced double-digit growth the
past five years.

Sticking to its Roots
Even though the company has embraced some healthier-for-you product
lines, Lawes says Casper's remains
committed to using full-fat ice cream
in products. "We consider ourselves a
value premium product," Lawes notes.
"We want to maintain that designation
in all of our products; you have to find
that balance. We want the size of our
bars to remain the same."
There is also the challenge of responding to never-ending reports on
various ingredients in ice cream bars
such as high fructose corn syrup and
gluten. "Every week it seems, some
new study comes up," Lawes says. "You
have to look at economical ways to meet
those major concerns. We have worked
to remove high-fructose sugar from our
items. We are working on certifying the

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

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Table of Contents for the Digital Edition of Food & Drink International - Fall 2017

Contents
Food & Drink International - Fall 2017 - Cover1
Food & Drink International - Fall 2017 - Cover2
Food & Drink International - Fall 2017 - 1
Food & Drink International - Fall 2017 - Contents
Food & Drink International - Fall 2017 - 3
Food & Drink International - Fall 2017 - 4
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Food & Drink International - Fall 2017 - Cover3
Food & Drink International - Fall 2017 - Cover4
http://www.nxtbook.com/nxtbooks/knighthouse/fd_vol19_issue4a
http://www.nxtbook.com/nxtbooks/knighthouse/fd_vol19_issue3
http://www.nxtbook.com/nxtbooks/knighthouse/fd_vol19_issue3b
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