How to Choose Quality Ice Cream: Expert Advice

Ice cream may seem like a simple product — sweet, cold, and loved since childhood. But behind its perfect texture and taste lies a complex system of technologies, laboratories, and dozens of quality checks.

We spoke with Nurzilya Kerimbayeva, Head of Quality Control at Shin-Line, about how high-quality ice cream is made today and what consumers should really pay attention to.

Not anymore. In the past, only the final product was inspected. Today, quality is controlled at every stage of production.

We start with raw materials — milk, cream, and ingredients. Then we monitor the preparation process, temperature, texture, and technological parameters. Only after that do we test the finished ice cream in the laboratory.

From each batch, we typically take 10–15 samples to detect even the slightest deviations. In fact, quality is not a final step, but a continuous system.

Because ice cream is directly linked to consumer health and trust. If production technologies or storage conditions are нарушены, it immediately affects the product: ice crystals form, taste and texture change.

There is also an emotional aspect — people buy ice cream for enjoyment. If the texture feels wrong or the taste is not clean, they simply won’t come back.

That’s why quality is not only about safety, but also about customer loyalty.

Many believe that the recipe is everything. In reality, technology plays the key role.

Two important parameters are:

- overrun (how airy the ice cream is)

- melting rate

But the most important factor is microstructure. The size of ice crystals and the distribution of air create the creamy texture we experience.

If crystals are large, the ice cream will feel icy. If everything is done correctly, it will be smooth and delicate.

Our key difference is a systematic approach to quality. We have what the industry calls the “right to stop the line” — if a specialist detects even the slightest deviation, production can be halted. For us, quality always comes before volume.

We use modern European equipment, automated process control, and real-time monitoring.

Our advantage is not only in technology but also in scale: today, our portfolio includes more than 140 product items. These include brands such as “Mishka na Polyuse,” “Bomba,” Bahroma, as well as products from our “golden collection,” well known to consumers and setting quality standards in the market.

 We respond quickly to market demands while maintaining a core principle — consistent quality in every product, regardless of category or price segment.

Our facilities are equipped with advanced technologies and packaging lines, including equipment from Tetra Pak. And, of course, we maintain strict supplier selection.

The quality of our ice cream is confirmed not only by internal standards but also by performance in international markets. Last year, we achieved a record in exports and now supply products to more than 10 countries.

Entering foreign markets always means meeting higher requirements. In many countries, quality and safety standards are even stricter than in the domestic market. The fact that our products successfully pass these checks and are in demand is direct proof of their high quality.

For us, this is not just growth — it is an indicator of trust in the brand and stability of all production processes.

We work only with trusted suppliers because the taste of ice cream begins with the quality of ingredients.

Milk and cream undergo strict incoming inspection before entering production.

For additives, we collaborate with international companies that set high industry standards. Chocolate is supplied by Barry Callebaut, one of the global leaders in chocolate production. Fillings and flavor ingredients come from companies such as Puratos and Frutex.

Every ingredient is tested before use — not only for safety, but also for its impact on taste, texture, and stability.

Even the most advanced factory cannot produce a good product from poor raw materials. Our goal is for consumers to receive the same trusted taste every time.

The level of control is equally high for all brands. However, flagship products such as “Mishka na Polyuse” undergo a full-cycle inspection at every stage — from raw materials to final packaging.

Control includes raw materials, semi-finished mixtures, production technology, weight accuracy, packaging integrity, labeling compliance, organoleptic evaluation (taste, texture, appearance), safety checks, and microbiological testing.

This is not a one-time check but a continuous system — batch after batch. That is why consumers receive consistent quality every time.

Very strongly. Even perfectly produced ice cream can be spoiled if temperature conditions are нарушены.

For example, if the product melts and refreezes, ice crystals form; if packaging is damaged, storage issues may arise. Quality is a chain: production – logistics – retail.

How can an ordinary consumer choose good ice cream?

There are a few simple rules:

- Check that the packaging is intact

- Look at the texture — it should be free of ice crystals

- Pay attention to storage conditions in the store

- Choose trusted brands

And one more tip: if you want to assess a manufacturer’s quality level, choose a classic product like plain ice cream. It’s impossible to hide flaws there — quality is immediately noticeable.