![]() “The ice cream came out better, more resilient through the supply chain,” Woolverton said. Turns out, it was worth stepping in the occasional cowpie. ![]() “Completely different from a place like UCLA,” Wollverton said with a laugh. “As it sits and goes through truck after truck and different altitudes and all that,” Woolverton said, “sometimes it didn’t hold up well.”Ĭoming up with a longer-lasting formula took Woolverton to Cal Poly San Luis Obispo’s Dairy Innovation Institute. There were also formulation problems to rectify, tweaking the proprietary mixture of no-calorie stevia and erythritol in addition to the usual milk, cream and eggs. Persuading a big grocery chain to take your product “was a totally different world,” he said, “like what do you even say to a store? I didn’t have a background in this.”Īs he landed the new accounts, fresh pressures developed, such as a longer supply and distribution chain. In 2012, Halo Top carved out shelf space in Sprouts, Erewhon and Whole Foods in a cold-call process Woolverton found nerve-racking in spite of his experience as a litigator. ![]() It was a risk.”Ī lawsuit forced a name change from the original Eden Creamery to Halo Top, ultimately leading to a better-looking brand, Woolverton said. “I had a good $150,000 in credit cards just to rack up. “It took me a year to figure out how to really make ice cream,” Woolverton said. His work there hadn’t turned into one of the John Grisham novels he had so often enjoyed and that had inspired his legal career. Woolverton said he was more than ready for a change. Woolverton was already dragging around $350,000 in law school loans when he decided to fund his business using the good credit he built during four years at the law firm Latham & Watkins. It took me a year to figure out how to really make ice cream.Īlthough Woolverton’s first ice cream attempt convinced him that others might buy it, there was a huge financial hurdle. “People said you got mental clarity if you did it,” the UCLA and Columbia Law School graduate said. The idea for Halo Top came out of Woolverton’s experiments with reducing his intake of refined sugar and carbohydrates. In response, Halo Top issued a statement saying only that it had previously received buyout offers and rejected them all. Reuters reported last month that Halo Top was exploring a sale of the company, citing anonymous sources. That kind of track record draws attention. “It’s crazy that someone can just come into an established industry and do this.” It’s a remarkable story,” said John Crawford, vice president of the western dairy region for Chicago-based IRI. “It didn’t happen just once it’s sustained. Still, experts consider the conquest a major achievement for a small company. industry with 2016 sales of $6.6 billion, according to Nielsen. To be fair, Halo Top rules just one supermarket category, not counting sales of sherbet or gelato or sizes other than pints, in a U.S. 6, IRI said, Halo Top had sales of $86.9 million, compared with $83.3 million for Ben & Jerry’s and $78.6 million for Haagen-Dazs. So that wait period between when you break out the HT and when you eat it is crucial for a soft, creamy scoop.It closed the gap with leaders Ben & Jerry’s and Haagen-Dazs the next month and landed the top spot in July. So give it a couple of minutes on the counter and see just how good a low-calorie, high-protein ice cream can be!Ī Halo Top spokesperson further explained the ice cream ~science~ to : Sugar and fat are what generally keep ice cream soft, but Halo Top doesn't have much of either. ![]() So when a friend casually mentioned that you shouldn't eat the pints straight out of the freezer because they taste better if you let them rest first, I was dumbfounded.Īpparently, this tip has been on the packaging of Halo Top pints everywhere, but I certainly never bothered to read the fine print until someone pointed it out to me (major props to you if you're a fanatic who found this Halo Top Easter egg on your own): You might notice that your Halo Top sometimes freezes harder than the other guys-and that's a good thing! It's because we don't use artificial softeners and, of course, Halo Top's so low in sugar and fat. When I want Halo Top, I want it ASAP-brain freeze and all. ![]()
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