The ice cream is not a standard retail product but a specialized medical food, nutritionally fortified to meet clinical benchmarks. It is formulated to be high in protein and fat, which is crucial for patients with a higher nutritional need due to their illness or age. Additionally, the formula includes medical-grade vitamins D3 and B12, which are vital for increasing immune function and strengthening bone density. The article notes that this product requires consumption under medical supervision due to its specific composition.

The development of this unique product presented a new set of challenges for the creamery. According to the managing director, Paul Amourgis, making a high-protein ice cream requires a complex manufacturing process to ensure the ingredients dissolve correctly and avoid heat shock during pasteurization. The company also had to navigate the highly regulated process of including vitamins in food under FSANZ guidelines, highlighting the scientific and regulatory expertise required for such a project within the dairy industry.

The milk for this specialized ice cream is sourced from a certified organic dairy farm with a herd of approximately 560 Jersey cows. As farmer Mark Lambert explains, the Jersey breed is ideal for this purpose as it is known for producing high-protein and high-fat milk, which aligns perfectly with the product’s nutritional requirements. This partnership demonstrates a full-circle approach, with a specific type of dairy farming providing the ideal raw material for a new, health-focused product line.