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Tetra Pak unveils next-gen ingredient doser, slashing Ice Cream start-up waste by 67%
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Thursday, 13 March, 2025, 13 : 00 PM [IST]
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Lausanne, Switzerland
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Tetra Pak has introduced the Tetra Pak Ingredient Doser 4000 A3, a cutting-edge solution designed to enhance efficiency and reduce waste in ice cream manufacturing. This new doser offers 67% less start-up waste, three times faster dosing, and precise ingredient control, ensuring a consistent and indulgent experience in every scoop.
With the gourmet ice cream market projected to grow by $13.96 billion at an 18.32% CAGR from 2023 to 2028, manufacturers are racing to innovate with unique flavors and inclusions. The Tetra Pak Ingredient Doser 4000 A3 enables brands to meet this demand by handling a wide range of inclusions from oversized cookie pieces to sticky cherries and powdered spices up to 32mm in diameter.
This next-gen doser reaches its set point in just 15 seconds, cutting waste by eliminating an additional 30 seconds of overuse seen in previous models. Designed for energy efficiency, it consumes 11% less energy than the IE3 regulatory standard and features a direct drive system that allows manufacturers to adjust capacity without time-consuming changeovers.
Beyond ice cream, the doser is also ideal for peanut butter, cream cheese, and mayonnaise, making it a versatile investment for food producers. Integrated sensors and automated responses ensure peak performance, providing real-time production insights and minimizing downtime while maintaining product quality.
Elsebeth Baungaard Andersen, portfolio manager, Ice Cream, Tetra Pak, stated,"The Tetra Pak Ingredient Doser 4000 A3 empowers manufacturers to experiment with unique textures and premium ingredients, giving them an edge in a market where consumers crave bold, indulgent flavors. This innovation ensures every bite is a perfectly crafted experience."
With advanced automation, enhanced hygiene standards (3-A certified), and a user-friendly interface, the Tetra Pak Ingredient Doser 4000 A3 is set to redefine efficiency in ice cream production while opening doors to new product innovations.
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