Glacier is channeling funds into its ice cream production facilities situated in Italy and Belgium to facilitate its growth strategy.
A total of €45 million ($51.4 million) is being allocated, with part of the investment earmarked for the introduction of two new production lines in Italy, aimed at increasing output in “high-growth” product categories, as stated in a company announcement made today (July 13).
These new lines will specialize in extruded ice creams and linear-moulded ice lollies. One line is set to produce what Glacier refers to as spiral lollies and fruit-coated sticks, which is expected to enhance production capacity for these items significantly.
The second line will enhance the company’s water ice segment by boosting production speed and facilitating the creation of lollies with layered flavors, the announcement noted.
Additionally, a portion of the investment will target the expansion of warehousing, improvements in automation, and upgrades to cooling systems at the Langemark facility in Belgium.
Just Food has reached out to Glacier for more specific information regarding these investment initiatives.
The company also mentioned its ongoing efforts to widen its market presence through “selective acquisitions and partnerships,” ensuring a robust product range across various markets.
Under the leadership of executive director Matt Frost, Glacier has made significant acquisitions, including Gelato d’Italia, Ysco, Giuntoli, and Castel D’ario.
Speaking to Just Food earlier this year, Frost indicated that the company achieved annual revenues of €600 million ($685.7 million) with activities across five facilities in Europe. The company is supported by Davidson Kempner Capital Management along with its partner Afendis Capital Management.
Glacier, known for its private-label production and co-manufacturing services, is also focusing on portion control with the development of ice cream bites.
The new production line is designed to generate 50,000 bites each hour, increasing the annual capacity by 220 million bites.
In the long run, Glacier is establishing a dedicated innovation center at its Cavriago location in Italy.
This new facility aims to foster collaboration, allowing clients to partner with Glacier’s innovation teams to “co-develop, refine and test” new product ideas.
Currently in its final design phase, the project is expected to be completed by year’s end.
The organization claims that this center will “accelerate” product launch timelines. It will feature a “multi-sensory kitchen” and an interactive studio, allowing customers to experience new concepts firsthand.
