Vardo Pasteurized Pineapple Ice Cream with Vegetable Fat

Refined vegetable fats deliver a lighter mouthfeel that complements crisp pineapple notes while substantially reducing production costs compared to butterfat, optimizing the product for price-sensitive bulk channels.

Yes, production utilizes automated plate pasteurizers with continuous time-temperature charting. Each batch undergoes rigorous microbiological assay (plate count, E. coli, Salmonella) prior to release.

Selected food-grade stabilizers and emulsifiers strengthen the frozen matrix against melt-down and serum separation, ensuring stick adherence even through minor cold-chain variations.

Yes, due to its accessible price point and broadly appealing flavor, it is frequently supplied in multi-tonnage consignments for institutional caterers, cooperatives, and commercial work camps.

Direct pickup at the factory cold-storage dock (EXW) is standard upon dispatch clearance. Alternatively, door-to-door temperature-monitored refrigerated freight can be coordinated upon request.

As processing occurs within a comprehensive dairy manufacturing environment, labels clearly indicate the presence of milk derivatives (whey/casein). The formulation contains no gluten or tree nut ingredients.

Export consignments receive certified health inspection permits from the Food and Drug Administration, accredited Halal certification, and comprehensive Certificate of Analysis documents.