Walpole Creamery Attends Prestigious Food Science Seminar, Plans Expansion

WALPOLE, NH. - Co-owner and Production Manager of the Walpole Creamery, Bobby Dorman, recently completed a continuing education seminar for ice cream makers, conducted at Penn State University (PSU). PSU represents one of the leading food science programs in the world, offering food-related seminars on ice cream and other dairy products since 1892.

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Penn State University's large-scale dairy laboratory at The Berkey Creamery. Photo courtesy of The Berkey Creamery.

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The seminar was attended by 150 people from some 30 countries, including such participants as dairy farmers, small business owners and research and development people from major corporations. The program included extensive, dairy-related course work and access to Berkey Creamery, the university's large-scale, fully-functional laboratory.

The Berkey Creamery occupies the first floor of the PSU Food Science Building and includes areas for a quality control lab, refrigeration equipment and dry storage areas for the processing and manufacturing of sour cream, various cheeses, ice cream, frozen yogurt and sherbet. The creamery staff includes 60 student-employees and each year, creates jobs for more than 100 Penn State students in their salesroom.

"Attending the Penn State course, seeing the way the Berkey Creamery operates and being able to discuss with some of the leading experts in the industry about how to best meet the equipment and staffing needs for our own company’s expansion was extremely helpful, "Bobby Dorman said. "We’ve been able to identify methods to maximize efficiency and greatly increase our production capacity, without compromising on quality."

With the Walpole Creamery now producing more than twice as much super premium ice cream as it was only a year ago, Dorman attended the seminar with the premise to research the possibilities for a needed expansion of the Walpole-based production facility.

The Creamery also recently hired Krista Sherburne as Director of Sales and Marketing who in six months, has more than doubled the number of stores now carrying Walpole Creamery super premium ice cream.

"We are one of only a very few producers of all-natural, super premium ice cream in the country, and our customers are very happy with the quality and consistency of our product," Dorman said. "Our biggest challenge right now, is planning to meet the projected demand of our product moving forward."

To learn more about the Walpole Creamery or to locate a store which carries their super premium ice cream, visit online at www.walpolecreamery.com. Also visit the Walpole Creamery Facebook page for updates on contests, free ice cream sampling, events and coupons.