Betty’s Ice Cream
Company background:
Betty’s Ice-Cream is a new business venture by Bethany Boyd who creates delicious, smooth, scoopable ice-cream in a variety of tub sizes to suit your requirements. This idea came about during the Covid-19 lockdown as Bethany thought about how people like ice-cream and how a different approach could be taken. With the benefit of work experience, studying at CAFRE Loughry Campus and undertaking market research, a plan soon started to take shape. The natural place for this to be based was on the family farm outside Pomeroy.
Challenge:
The company wanted support to develop new products and assess packaging that would be suitable to sell products to retail stores.
Solution:
To assist and make their idea a reality Betty’s Ice Cream contacted North West Regional College (NWRC) Business Support Centre (BSC) who supported them through the InnovateUs programme which is funded by Department for the Economy.
NWRC Food Technology Technical Consultant Christina Perry provided upskilling in recipe standardisation, understanding of shelf life, product labelling for retail/prepacked product inclusive of allergens labelling.
Impact:
The company was able to successfully develop a new product (Rocky Road Ice cream) and assess packaging that would be suitable to sell the product to retail stores and shops.
Bethany Boyd, Owner of Betty’s Ice Cream described the benefits of working with NWRC’s Business Support Centre via the InnovateUs programme:
”The support received and skills learned from Christina Perry at Foodovation has helped us to upskill on how to develop products for the retail sector. We can now confidently approach retail stores and shops with our products to help grow the Betty’s ice-cream brand.”
