![]() At the same time, our technology has shaped the nation's weight loss shakes, protein beverages, and iced-coffee drinks. Today, our leading efforts in sterile packaging have created an entirely new category: our direct-from-the-pouch sauces for foodservice. ![]() The company became a pioneer in making puddings and cheese sauces for some of the best known grocery brands, while still offering high quality dairy products to bakers and restaurants under the respected Gehl's® name. Ice cream was added, and by the 1950's Gehl's® became a popular household brand in the delivery of dairy ingredients.Īs the retail market changed in the 1960s, the company traded its regional milk business for new technology to produce sterile, non-refrigerated dairy products. Gehl saw an opportunity to serve the retail market with a more consistent-quality milk in the 1920s. His "renovated" butter caught on quickly with local bakers, and soon the business grew to offer a whole range of better-quality dairy ingredients.Īlways quick to adopt new technologies, J.P. John Gehl spoke with Johansson shortly after the book was published. Gehl first had an idea for improving the quality of local butter. In 2004, Frans Johansson published his book, The Medici Effect, in which he discussed how crossing community boundaries leads to innovations, and he said that the most effective way to create the crossing is to mix people from the communities in a common setting. It began over 125 years ago in a three-room creamery in 1896: the commitment to make new and better dairy products. ![]()
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