Our goal was to create 100% real ice cream rather than fall into the frozen dairy dessert category that many other novelties fall into. bars, which is very exciting for us. A new format allows our fans to enjoy quality ice cream in new ways and has challenged our team. Our goal was to create 100% real ice cream rather than fall into the frozen dairy dessert category that many other novelties fall into. Our team has delivered, and our new novelty bars are starting to show up across the Midwest. DP: Can you talk about the ongoing development of seasonal flavors and limitedtime product offerings as part of the company's portfolio? CE: While we're always evaluating how our flavor lineup is meeting customer expectations, after nearly 100 years we have some pretty solid data on what people expect in ice cream. We like to test new and exciting flavors through our limited-edition ice creams that are available in and near Michigan. Our R&D team works on developing our seasonal flavors over a year in advance but are nimble enough to develop limited-time products that could launch in just a few short months. DP: When the Ellens family bought Hudsonville and relocated from Hudsonville to Holland in the mid-2000s, it led to significant growth for the company. How does your relationship with your suppliers play a role in continued growth for Hudsonville? CE: Our suppliers are a key part of our success. They act as additional technical and R&D support. They come to us with insights into the industry and our target consumers, which then helps us to develop our new creations. Our suppliers are a key reason we were able to successfully launch the Little Debbie line and keep up with the consumers' demand for additional flavors. DP: How do you feel about the state of the ice cream industry among today's consumers? Are there any trends you are paying particular attention to? CE: People want indulgence and are demonstrating this by the increased purchases of premium and super-premium ice cream. There will always be a place for better-for-you ice cream and plant-based frozen desserts, but it will never outpace traditional ice cream. People are also becoming less and less brand loyal in the freezer aisle, which makes unique flavor offerings even more important. Flavor is the most important attribute consumers use when choosing their frozen treats. Unique texture is a trend we are watching closely and plan to explore further with our seasonal offerings. 26 MAY-JUN 2023 | DAIRYPROCESSING.COMhttp://www.DAIRYPROCESSING.COM