Food scientists are working with an innovative artisanal producer of frozen lollies in the United Kingdom to develop ambient versions of the icy treats so that he can launch a mail order arm of the business.
Nottingham, England-based Pola uses fresh fruit to make ice poles, which are currently sold from a distinct and colorful cart in town and at nearby festivals and events. The company also delivers to local homes.
But Isaac Greenway-Tambini, who runs the business, has ambitions to supply further afield via mail order. So he has been collaborating with folks at the University of Nottingham’s (UON) Food Innovation Centre to create ambient versions of the lollies that can be popped into the freezer upon delivery.
The entrepreneur is being supported under the Driving Research and Innovation project – a three-year program that runs until the end of January 2023 in the D2N2 area of Derby, Derbyshire, Nottingham and Nottinghamshire. Funded by the European Regional Development Fund (ERDF) and managed by the Food Innovation Centre based at the UON and in association with the Midlands Engine, it is a collaboration project that provides free specialist innovation support to small and medium-sized food and drink manufacturers.
The food scientists are specifically working with Pola to help introduce in-pack thermal pasteurization which would make the lollies “ambient stable,” and are supporting Greenway-Tambini as he runs a number of tests and trials to ensure that the product is safe and of the same high quality as the frozen versions.
The business, launched last year, is following in the footsteps of the founder’s great grandfather – an Italian immigrant who operated a chain of ice cream shops in Wales. The enterprise remains a family affair with Greenway-Tambini’s mother growing some of the fruits and other ingredients used in the recipes, and his 16-year-old brother helping with sales and deliveries.
Many of the ingredients featured in Pola ice poles are home grown or sourced from within a five-mile radius of the point of production. The icy treats range according to the seasons, with flavors currently offered including strawberries and cream gelato, rose and lemon, raspberry and lime, elderflower, Alphonso mango gelato, coffee gelato, and strawberry and lemon.
“They have been really helpful at the Food Innovation Centre,” said Greenway-Tambini. “I’m now in the process of carrying out all the testing on the different flavors to work out the optimum temperature and times for each recipe to ensure that the end product is stable when ambient.”
Richard Worrall, who runs the Driving Research and Innovation project, commented: “Pola is an ambitious start-up enterprise that plans to develop by purchasing filling and packing equipment to semi-automate production. We are very pleased to be supporting the company with expertise which will allow the company to develop the business further.”
