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CREMMJOY'S GAME CHANGING, SOFT-SERVE TECHNOLOGY NEARS MARKET LAUNCH

  • LBIA
  • Nov 3
  • 2 min read

August 21, 2025


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Cremmjoy’s soft serve ice cream and frozen confections technology is roughly 18 months away from hitting the commercial market, company officials said, and disrupting a billion-dollar global industry whose technology remains frozen in time.


“We will complete our Series A funding round at the end of August and will use that funding to put our machines through field trials in late 2025 and throughout 2026,” Cremmjoy Chief Development Office Danny Fields said. “We expect to partner with approximately 10 of the largest manufacturers' agent groups in North America in those tests. These field trials will showcase Cremmjoy’s technology to the agent groups, their affiliated distributors, dealers, operators, and food service industry consultants, and will help us further refine our technology as we prepare for manufacturing.”


Cremmjoy also plans to use the agent groups’ sales and service pipeline to meet the needs of the food service industry, freeing the startup from the time and expense of creating its own network. It is part of the company’s overall strategy, which includes taking its machines to trade shows to build the excitement of potential customers, distributors and dealers.


The commercial rollout will begin slowly but can rapidly scale, Fields said.


“We’re focusing on North America initially, but we’re also registering trademarks in around 30 countries, prioritizing countries with the highest ice cream consumption per capita and most favorable free trade agreements with the U.S.,” Fields said.


Those countries include New Zealand and Australia, Nos. 1 and 2 in consumption per capita, as well as the United Kingdom and members of the European Union.


Cremmjoy’s breakthrough puts the soft-serve mix in highly engineered disposable (recyclable) packaging. The soft serve mix never touches the machines, so the equipment does not have to be taken apart, cleaned and sanitized, unlike the current soft-serve machines. Cremmjoy’s technology can cut annual operating costs by more than $6,000 for a typical two-flavor machine.


The company is now on the third generation of its machines, with tens of thousands of hours of testing under its belt. While confident in its proprietary technology, Cremmjoy believes that even harsher testing will guarantee that its machines will perform flawlessly when they roll out in late 2026 or early 2027.


In the short term, Cremmjoy will move from its LSU Innovation Park location to 5,100 square feet of office and manufacturing space at 2187 Beaumont Drive in Baton Rouge. The larger facilities will make it easier for the company to expand its manufacturing capabilities.


“We enjoyed our time at LSU Innovation Park. Jason Boudreaux, associate director of entrepreneurial services, was very helpful with business consulting, especially related to our initial Small Business Innovation Research funding, $750,000 awarded by the U.S. Department of Agriculture,” Cremmjoy CEO and Founder Jason Hugenroth said. “Jason and everyone at the park have been extremely helpful in connecting us to interested stakeholders, potential investors and LSU experts in dairy sciences and food safety. They have been big cheerleaders for us.”


“Seeing them ‘graduate’ from the Park is bittersweet—but it marks a successful new chapter in their growth,” Boudreaux said.


 
 
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