Handling of raw ingredients

If an ingredient can be grown in Denmark, we choose it Danish – even when a foreign alternative is cheaper. Milk and cream come from Them Andelsmejeri, 40 km from our production, rhubarb from Samsø and honey from Central Jutland. When an ingredient isn't available at home, we look for the best and most responsible suppliers: chocolate and cocoa from Callebaut, vanilla from Madagascar, and pistachios and hazelnuts from Italy.

Fruit and berries come to us deep-frozen — picked and frozen in season, when the flavour is at its peak. They stay frozen until they are needed and go straight from there into production. That is why a strawberry sorbet made in November can still taste of July. We buy the berries in large 25 kg sacks rather than small bags in cardboard boxes – this removes the cardboard packaging entirely and cuts 85% of the plastic.

The ingredients are handled in the same way from batch to batch: the same quantities, the same order, the same method. That is what makes a tub of raspberry sorbet taste like the last one — and keeps the quality consistent. We produce in small batches in our own ice-cream dairy in Herning, with no added colouring or flavourings, so it is the ingredient itself that carries the flavour. For milk we use reusable 1000 L tanks, and spirits such as Stauning Whisky and Fanø Rom come in reusable 25 L containers – small choices that together keep quality high and waste low.