[harmonica music]
[Peter] The lubricity is up in this.
[Kirsten] I get asked about my job a lot.
[John] How could you not?
[Chris] So making a flavor is fairly lengthy process
[Kirsten] In the beginning of our development cycle there's a lot of ice cream eating.
[Eric] A really good dessert has something cold, something warm, something soft, something crunchy.
[Chris] It does take easy 12 plus months to do a flavor from concept all the way to sitting on a store shelf. We do flavor trends. We go out into markets…
[Eric] ...And explore the food culture in that city.
[Kirsten] How much of a punch do you think that would pack? In some burnt butter toffee.
[Peter] Woah! It is a flavor we want.
[Eric] We eat a lot of things in a very short Period of time.
[Chris] And then essentially we take our ideas and we pitch it and we give it to our marketing team. We then order the products and the ingredients and start making it.
[Kirsten] Sometimes the flavor names are literal. Other times we’ll just have big meetings in the office and whoever wants to come will come and we’ll talk about a flavor and see if we can come up with the best name.
[Peter] I found out the hard way that it wasn't all about tasting ice cream. There was quite a bit of it
that was paperwork actually.
[Kirsten] Whether its regulatory work or specifications, manufacturing specs, going to the plant.
[Peter] Because it's only as good as you can make it consistently.
[Chris] So depending on what the product is we have to really get it just perfect so that when it's frozen and you dig your spoon into it,it just eats awesome.
[harmonica music]
[Peter] Yeah that was the ice cream blues.
