and 90,000-square-foot manufacturing
facility in New Berlin. “This year, we’ll
manufacture about 50 million pounds.”
The number of employees has also
grown — from 29 workers that first year to
about 125 today.
Moose Tracks, which is now one of
Denali’s sister companies, is also one of its
biggest customers. Denali supplies all of
the fudge, caramel and other ingredients
for the famous flavor. All told, the
partnership amounts to about 10 million
pounds of fudge a year for Moose
The rest of Denali’s portfolio runs the
gamut of delicious additions to ice cream
— from peanut butter to coconut, fruits,
candy corn and butterscotch. The company
also provides a range of stabilizers,
doughs, sauces, powders, variegates,
coatings, extruded products and flakes.
“It’s a soup-to-nuts operation,” Glaeser
says of Denali’s ability to supply the whole
package for either a traditional ice cream
flavor or something more exotic.
One of the company’s biggest wins has
been its line of cookie doughs.
“In 2009, we made about 380,000
pounds of cookie dough. This year, it’s
eight million (pounds), and that continues
to grow,” Glaeser says.
Denali has been experimenting with
other dough varieties, including a peanut
Glaeser also takes pride in Denali being
one of the first companies to produce
salted caramels, which have become one
the hottest ingredients in the dessert world
over the past few years.
Inventing a New Ice Cream
Denali currently makes a whopping
2,200 different formulas in both of its
manufacturing spaces (the company has
a second facility about a mile from its
main campus). To be on the forefront of
emerging trends, the company has had
to make a concerted effort to create a
productive space for R&D. For Denali, that
means having a state-of-the-art Innovation
Center that’s equipped with a tasting room,
pilot lab and experienced employees.
In the lab, the company spends a
considerable amount of time dreaming up
new kinds of ice cream.
In fact, every year, Denali’s staff is
tasked with inventing new flavor concepts.
According to Glaeser, the team often starts
with about 50 to 75 ideas. After rounds of
brainstorming, experimenting and tasting,
the list is whittled down to 12 flavors.
These new ideas are then sent to ice
cream manufacturers, who may purchase
either the whole concept or parts they want
to work into other recipes.
During Food Manufacturing’s visit,
Denali’s lab had a range of bold, new
flavors that had recently been developed,
including cookies and coffee gelato, honey