Perry’s Ice Cream Celebrates Holiday With 2 Festive Flavors
Perry’s Ice Cream Company, Inc., renowned for its high-quality, small-batch ice cream, is excited to introduce two new festive flavors just in time for the holiday season.
- Iced Gingerbread (1.5 quarts): This delightful flavor combines gingerbread and royal icing ice cream with sugar cookie dough pieces. The blend of sweet icing and warm gingerbread spices evokes cozy winter vibes, making it a must-try during the holidays.
- Sugar Cookie Bars (2.5 oz. each, 6 to a box): Sugar cookies are most popular during the holiday season. These tree-shaped holiday treats feature classic sugar cookie ice cream swirled with green frosting. The sweet, comforting flavor is perfect for those who love the nostalgic taste of homemade sugar cookies.
These new offerings join Perry’s iconic holiday classics, Peppermint Stick and White Christmas ice cream, expanding the festive flavor lineup to four varieties—ensuring your holiday treats are devoured faster than the fruit cake!!
Holiday flavors will be available at various retailers across New York, New Jersey, North Carolina, Ohio, Pennsylvania, Massachusetts, Washington D.C., Maryland, and Virginia, including Dash’s Market, Shurfine, Tops Markets, and Wegmans Food MarketsAdditionally, Perry’s limited-edition seasonal flavors can be ordered online for shipping across the Continental United States.
Pricing:
- Iced Gingerbread: $6.99 for 1.5 quarts
- Sugar Cookie Bars: $6.99 for a 6-pack
To learn more about Perry’s Ice Cream or to shop online, visit PerrysIceCream.com.
Perry’s Ice Cream is a beloved Great Lakes regional brand and Upstate New York’s #1 ice cream choice. With over 100 years of experience, the fourth-generation, family-owned business crafts its ice cream using fresh, local, high-quality milk and cream, slow-cooking it for an exceptionally creamy texture and taste.
Perry’s is the 23rd largest ice cream brand in the U.S., with products available in New York, New Jersey, Ohio, Pennsylvania, Massachusetts, North Carolina, Washington D.C., Maryland, and Virginia. The company employs a three-pillar strategy focusing on traditional manufacturing, an extensive distribution system covering over 100,000 square miles, and a global contract manufacturing segment serving over 35 countries.
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Cal-Maine to Expand Cage-Free Production Capabilities
On Oct. 4, Cal-Maine Foods’ board of directors approved $40 million in new capital projects to further expand the company’s cage-free production capabilities. The company plans to fund the projects through a combination of available cash on hand, sales of investment securities and operating cash flow.
The projects will include the addition of five cage-free layer houses across the company’s locations in Florida, Georgia, Utah and Texas. The company plans to start construction by the end of calendar 2024 and expects the projects to be completed with additional production capacity for approximately 1.0 million cage-free layer hens by late summer 2025. These additions will primarily replace recently retired caged facilities and add to the Company’s cage-free capacity.
The company also provided an update on its conversion of the former Tyson Foods facilities in Dexter, Mo., acquired on March 14. Following the closing, the company began work to remodel and repurpose these assets for use in shell egg production. Cal-Maine Foods has also been working with local contract growers and has commitments that would result in approximately 1.2 million additional free-range hens by fall 2025, with plans to add more capacity in the future.
Sherman Miller, president and chief executive officer of Cal-Maine Foods, Inc., said, “We are pleased to announce these new expansion projects, which support our strategy to increase our free-range production in line with customer demand and expanding state requirements for cage-free eggs. The additional capacity will further enhance our ability to serve our growing customer base. We have made considerable progress with the conversion of the Dexter facilities and look forward to the additional production and distribution capabilities from this location. We greatly appreciate the support we have received from the existing network of local contract growers. As we continue to expand our operations, we remain committed to being the most efficient and sustainable producer of fresh shell eggs and egg products, and we will look for additional opportunities to further advance our growth strategy.”
Cal-Maine Foods, Inc. is primarily engaged in the production, grading, packaging, marketing and distribution of fresh shell eggs, including conventional, cage-free, organic, brown, free-range, pasture-raised and nutritionally enhanced eggs. The Company, which is headquartered in Ridgeland, Miss., is the largest producer and distributor of fresh shell eggs in the nation and sells most of its shell eggs throughout the majority of the United States.
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De Novo Gets $4M in Funding for Fermented Lactoferrin
De Novo Foodlabs, a food technology company focused on creating rare protein-based functional ingredients, has announced fresh capital, bringing its total investment to $4 million. This investment will enable De Novo to fast-track the commercialization of its revolutionary precision fermented lactoferrin product, NanoFerrin. The raise, spearheaded by sustainable protein venture capital firm Joyful Ventures, highlights the immense potential of De Novo’s state-of-the-art, animal-free protein solutions to reshape the health and wellness landscape.
Lactoferrin, a functional protein primarily found in milk, plays a crucial role in infant development, and offers numerous health benefits for adults, such as improved immunity, brain health, iron absorption, gut health, and longevity. Lactoferrin has been shown to be effective in alleviating aging-related changes through its anti-oxidation, anti-cellular senescence, and anti-inflammation properties, among others. Traditional extraction methods from cow milk are not only prohibitively expensive but also plagued by sustainability and ethical challenges. De Novo Foodlabs was established to tackle these issues head-on by developing an alternative lactoferrin that delivers all the health benefits without the ethical and environmental drawbacks.
“The lactoferrin market has long been hindered by high prices and inconsistent supply,” said Jean Louwrens, CEO and co-founder of De Novo Foodlabs. “Our team of leading scientists and engineers has dedicated themselves to overcoming these challenges through precision fermentation technology, and we are thrilled to have achieved a breakthrough. NanoFerrin is not only more affordable and eco-friendly; importantly, it also provides a reliable supply source compared to traditional bovine lactoferrin products. We are excited to collaborate with our investors to elevate De Novo to new heights.”
“De Novo Foodlabs exemplifies the innovation and sustainability we champion at Joyful Ventures,” said Milo Runkle, general partner at Joyful Ventuers, and co-founder of the Good Food Institute. “Their advancements in precision fermentation technology and dedication to creating impactful alternatives to high-value animal-derived ingredients pave the way for scalable and profitable industry solutions.” As part of the investment, Runkle will join De Novo’s board of directors.
This latest funding round follows initial investments from Sustainable Food Ventures, Siddhi Capital, Pascual Innoventures, UM6P Ventures, Cult Food Science and Prithvi Capital, bringing De Novo’s total funding to $4 million since its inception in 2021.
The global lactoferrin market, valued at $773 million in 2023, is projected to grow annually by 15.8 percent over the next decade, presenting tremendous opportunities for innovators and investors to enhance the supply chain and satisfy consumer demand. De Novo’s NanoFerrin offers an unmatched ingredient for the food, beverage, and supplements sectors, facilitating rapid market expansion and category growth.
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