Developing a new ice cream flavor is a science all its own, and this year’s experiments by Hudsonville Creamery & Ice Cream Co. are about to be revealed. In June of every year, 35-40 new flavors land on the island of possibilities at Hudsonville Creamery & Ice Cream Co. in Holland. A seven-member development team considers trends, marketability, nutritional qualities and sales to come up with a list of ideas. The team includes a vanilla, culinary and confectionery expert. Ken Filippini, the company’s CFO and a key member of its flavor development team, helped me make my own flavor last year. “Gonzo’s Crunch” was a creamy vanilla ice cream mixed with mini peanut butter cups and chocolate-covered cashews, highlighted by a swirl of caramel.I took it home for my wife and kids, and they loved it. So did my mom and dad, but I soon found out that it takes more than family members who like your flavor to get it behind the ice cream counter. For Gonzo Crunch or any flavor to go into production, it has to get enough support from retail outlets, parlors and restaurants to guarantee hundreds of thousands of servings. “If your friends and family members and associates step up to the plate, we might consider it,” Kratt said. “In your case, about 210,000 servings. Do you think you can do it?” Hmm. Probably not. But I would still love the chance someday.
