“We expect to grow our business significantly,” he said. “The liquid nitrogen freezing process takes existing cream and sorbet, and makes it much smoother and creamier. It also allows us to make products free of stabilizers and preservatives like carrageenan.”
Trump traditional ice cream?
The rise of liquid nitrogen poses risks for the development of traditional ice cream market, Rubin explained. Some people who made their careers engineering traditional ice cream makers have called liquid nitrogen ice cream a fad.
“We have had thousands of people taste test the difference and they can all tell instantly,” he said. “[Liquid nitrogen ice creams] are definitely smoother and creamier because the ice crystals that form are microscopic. It has great mouth feel. It’s also great for eliminating the need for preservative.”
However, liquid nitrogen can easily vanish into thin air if it’s not used immediately, according to Rubin. “That is a challenge that we have spent a lot of time putting processes in place to deal with.”
Locally sourced dairy ingredients
Rubin said all the dairy ingredients they use for their ice creams are locally sourced from certified organic farms, and their products don’t contain any chemicals or additives.
“The purity of the dairy is what’s so exciting for us,” he said. “The ability to take milk, cream, eggs, and local fruits, and freeze them instantly and serve them fresh is a huge win for not only the customers, but for the small market that can now sell something unique, fresh and locally sourced to their customers.”
The increasing presence of liquid nitrogen ice cream in the market also helps boost local dairy farms’ economy, Rubin added.
Nitropod built the first liquid nitrogen ice cream manufacturing plant in the country last year, and the market share of Rubin’s business currently remains small, according to Rubin. But this year could be a turning point.
“We are scaling up so the company can service Whole Foods and other larger markets,” Rubin said. “We are doing a slow roll out to keep up with demand, because we are slower than traditional ice cream manufacturing.”
Nitropod plans on enlarging the size of its current plant later this year, so more ice creams can be made. Rubin hopes in the near future, he can deliver his products all the way down to San Diego, at the southern end of California, and up to the northern part of the state.
In addition, multiple products are under development at Nitropod, Rubin mentioned.
“We are innovating with ice cream sandwiches, chocolate covered pops, frozen popcorn, ice cream cakes and flash frozen s’mores. We are taking traditional recipes and adding our own unique flair with the liquid nitrogen.”