Manufacture of ice cream and other edible ice

NACE code 10.52 covers the manufacture of ice cream and other edible ice, such as sorbet. This industry plays a vital role in the food and beverage sector, providing a popular and versatile frozen dessert product to consumers. As a highly specialized manufacturing process, the ice cream industry is an important contributor to the broader economy, with linkages to 10.51 Operation of dairies and cheese making, 10.32 Manufacture of fruit and vegetable juice, and 46.33 Wholesale of dairy products, eggs and edible oils and fats.

The manufacture of ice cream involves a multi-step process. First, the base ingredients, which typically include milk, cream, sweeteners, and stabilizers, are combined and pasteurized. The mixture is then cooled and agitated to incorporate air, creating the desired light and creamy texture. Flavors and other inclusions, such as fruits or chocolate, may be added at this stage. Finally, the ice cream is rapidly frozen, packaged, and stored at the appropriate temperature before distribution.

The primary inputs for the ice cream manufacturing industry include dairy products like milk and cream, as well as sweeteners such as sugar or high-fructose corn syrup. Stabilizers and emulsifiers, such as guar gum or carrageenan, are also essential to achieve the desired consistency. Specialized equipment, including pasteurizers, freezers, and packaging machinery, is necessary for the production process.

The main output of the ice cream manufacturing industry is, of course, ice cream and other frozen desserts. These products are then distributed and sold through a variety of channels, including 47.11 Retail sale in non-specialised stores with food, beverages or tobacco predominating, 47.22 Retail sale of meat and meat products in specialised stores, and 56.10 Restaurants and mobile food service activities.