Media:

Perry’s Ice Cream

Marissa Wilson

716.542.5492 X274

marissa.wilson@perrysicecream.com

Akron, N.Y. – April 30, 2013 – Imagine working for an ice cream company for the better part of your life and never being able to enjoy a cone or dish without discomfort.  John Rogers, direct store delivery leader with 40 years of service at Perry’s has struggled with lactose intolerance for the past 30 years.  “I love ice cream, the problem is, ice cream doesn’t love me, “said Rogers.

Rogers is among the estimated 30 to 50 million Americans who are lactose intolerant, according to the National Dairy Council.  Lactose intolerance is the inability to digest lactose, a sugar found in milk and milk-derived dairy products.  Lactose intolerant individuals have insufficient levels of the lactase enzyme that changes lactose into glucose and galactose in their digestive system.  Additionally, a survey of 400 Perry’s consumers revealed that 19% of respondents are either lactose intolerant or have a family member who is.  54% of these respondents are interested in Lactose-Free products.

Perry’s Premium Lactose Free Vanilla ice cream assures no compromise in taste, what sets the product apart from regular Premium Vanilla is the absence of lactose.  After the mix is created, Perry’s adds a lactase enzyme that breaks down the lactose over 48 hours.  The product boasts the flavor and creaminess you expect from Perry’s.

Rogers is extremely pleased that Perry’s has launched a product that fits his health needs, similar to Perry’s No Sugar Added line for those who are diabetic or need to reduce their sugar intake. He is typically reluctant to switch his favorite dairy products to lactose free for fear of compromised flavor and quality.  However, Rogers’ reaction to sampling the product is simple, “Whoa, I can’t believe it’s this good!”

For more on John Rogers’ story, visit:  http://youtu.be/4Ydj0EyVZD0 for his video testimonial.

Consumers can scoop up Lactose Free Vanilla at independent ice cream stands and retail locations across New York State, Western Pennsylvania, Northeastern Ohio, Vermont and Virginia.

In addition to Lactose Free Vanilla, Perry’s has introduced four new flavors exclusively for ice cream stand locations and two new retail products:

2013 New Ice Cream Stand Flavors: 

Movie Time, Oh My, Cherry Pie!, Queen of Hearts and Sponge Candy

2013 New Retail Products: 

All Natural Black Cherry and 6-pack Party Sandwiches

For more information on these flavors, visit:  perrysicecream.com/products

About Perry’s Ice Cream

Perry’s Ice Cream, founded in 1918 by H. Morton Perry and headquartered in Western New York, is a family-owned and operated fourth generation ice cream manufacturer with over 350 employees.  Perry’s Ice Cream is proudly made the old-fashioned way, crafted one batch at a time and slow cooked for an exceptionally creamy texture and taste.  For additional information about Perry’s Ice Cream, visit:  www.PerrysIceCream.com.

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Source:

National Dairy Council:

http://www.nationaldairycouncil.org/EducationMaterials/HealthProfessionalsEducationKits/Pages/LactoseIntoleranceAndDairy.aspx

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Washington, D.C. – March 21, 2013) For the third consecutive year, Perry’s Ice Cream Company, Inc. took top honors in two of the three categories judged last week at the International Dairy Foods Association’s Innovative Ice Cream Flavor Contest. Wells Enterprises, Inc., the maker of Blue Bunny ice cream and novelties, took home the third award. The competition, which showcases the creativity of U.S. ice cream and frozen dessert makers, is part of IDFA’s annual Ice Cream Technology Conference.

“Complex dessert flavors like raspberry cheesecake, pineapple upside-down cake, sweet potato pecan pie and white chocolate blackberry torte were popular again this year, and even jelly donut joined the mix,” said Cary Frye, IDFA vice president for regulatory and scientific affairs. “We also tasted sweet and salty products with salted caramel and brown butter cashew, as well as two that featured the comfort-food flavor of popcorn blended in a frozen dessert. This contest, as always, is a great way to spot new trends and highlight the industry’s creativity.”

Honors for the most innovative ice cream flavor went to Tropical Neapolitan, a fruity combination of mango, coconut and pineapple, entered by Perry’s Ice Cream Company. Movie Time, Perry’s popcorn-flavored ice cream with sea salt caramel swirls and caramel truffles, won most innovative prototype flavor. Wells Enterprises, Inc. took home the most innovative novelty award for its Yoplait™ Greek Frozen Yogurt Honey Caramel bar, a Greek frozen yogurt with a honey caramel swirl.

The contest, sponsored by Dairy Foods magazine, is a popular session at the annual conference. There were 24 total entries, making it a record field for the second year in a row. Conference participants served as the judges.

More than 135 dairy professionals participated in this year’s Ice Cream Technology Conference, which took place March 12-13 at the Renaissance Vinoy Resort & Golf Club in St. Petersburg, Fla

Chocolate Academy and Mystery Basket

IDFA added several new sessions to this year’s agenda, including a “Chocolate Academy” and a “Mystery Basket” challenge. In the two-part “Chocolate Academy,” attendees learned the fundamentals of chocolate and chocolate compounds with a focus on formulation and applications that inspire best practices and troubleshooting for ice cream and novelties. Laurent Besin, a Master Chef and Barry Callebaut’s technical services and applications manager, was the featured speaker for these sessions, which included tastings of top food trends brought to life in six bite-size ice cream and chocolate treats.

In the “Ice Cream Flavor Mystery Basket” session, attendees formed teams to develop prototype ice cream products using ingredients representing the latest culinary trends. The trends were identified by three flavor supplier creators – Kerry Ingredients, Star Kay White and Sensient Flavors.

Each team had to select at least two unique ingredients from the Mystery Basket to include in their creation along with one basic ingredient. The Mystery Basket ingredients were bacon toffee, Chicago (caramel and cheese) mix popcorn, cardamom caramel, pear base, chile lime peanut brittle and black sesame brittle.

The teams created a total of nine new ice cream products. Kerry Ingredient’s Green Team won the grand prize for “Open Sesame,” a delicate caramel cardamom ice cream, swirled with ribbons of bright strawberry and crisp black sesame brittle.

The judges for the Mystery Basket tastings were Donna Berry, consultant and editor of BerryOnDairy.com; Zack Gross, owner and head chef of Z Grille; and Mark Heimann, executive chef of Marchand’s Renaissance Vinoy. They selected the winners based on creativity, marketability and taste.

Attendees also received updates on class action lawsuits affecting food labeling, the changing children’s food environment, the challenge of making Greek frozen yogurt products and new technologies that will enhance product development and innovations.

The Ice Cream Technology Conference is the only meeting that focuses specifically on frozen dessert research, technology, new market trends, food safety, labeling and marketing opportunities.

IDFA would like to thank the sponsors of the 2013 Ice Cream Technology Conference for their generous support. They are Denali Ingredients, LLC; DuPont Nutrition and Health; Dairy Foods; Fruit Crown Products Corporation; Mettler-Toledo Safeline; Randolph Associates, Inc.; and Tree Top, Inc.

A complete list of contestants is available here. http://www.idfa.org/files/resources/2013_ice_cream_contest.pdf

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The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation’s dairy manufacturing and marketing industries and their suppliers, with a membership of 550 companies representing a $110-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA). IDFA’s 220 dairy processing members run more than 600 plant operations, and range from large multi-national organizations to single-plant companies. Together they represent more than 85% of the milk, cultured products, cheese and frozen desserts produced and marketed in the United States. IDFA can be found online at www.idfa.org.

The post Perry’s Ice Cream, Wells Enterprises Take Top Honors at IDFA’s Annual Ice Cream Flavor Contest appeared first on Perry's Ice Cream.

The Soaring Eagle award recognizes the extraordinary service of leaders in the dairy industry and those who have provided exemplary leadership to IDFA, the International Ice Cream Association, the Milk Industry Foundation and the National Cheese Institute.

Perry has been an active member of IDFA and IICA for years, holding a variety of leadership positions. He served as IDFA vice chairman from 2011 to 2012 and IDFA secretary from 2010 to 2011. He also served as IICA chairman from 2009 to 2012, IICA vice chairman in 2009 and IICA treasurer from 2005 to 2007.

During Brian’s tenure as an officer, IDFA was successfully engaged in efforts affecting the dairy portion of the Farm Bill and national nutrition issues.

“Brian certainly knows the industry well. He knows the players, knows the important issues in the industry,” said Jon Davis, president and CEO of Davisco Foods International, Inc., and IDFA vice chairman. “He brings an enthusiasm and an energy to the exchange of ideas among everybody at the board level.”

While serving the industry organizations, Perry continued to focus on the growth of his company and the ice cream industry overall.

“Perry’s under Brian’s leadership has been terrific on innovation,” said Connie Tipton, IDFA president and CEO. “For the last several years, they have won, year after year, the top ice cream flavors at our Ice Cream Technology Conference.”

Commending Perry on his leadership, Tipton said, “Brian, thanks for all you’ve done for this industry and congratulations on this well-deserved honor.”

A video honoring Perry is available on IDFA’s YouTube channel at http://www.youtube.com/user/dairyIDFA/.

Previous recipients of the IDFA Soaring Eagle Award include Gary Vanic, Dave Fuhrmann, Brian Haugh, Mike Reidy, Jim Green, Miriam Erickson Brown, Paul Kruse, Robert Allen, Tom Angott, Tom Badciong, Rick Beaman, C.O. “Tex” Beshears, George Cornell, Howard M. Dean, Jim Erickson, Miles Ezell, Lou Gentine, Betsy Holden, Larry Jensen, John Jeter, John Kinnett, Jr., Ed Kruse, Bill Oldenburg, Delton Parks, Arthur Pappathanasi, Tom Perry, Ronald Rice, David Rufenacht, Don Storhoff, Fay Wells and Gary Wells.

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The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation’s dairy manufacturing and marketing industries and their suppliers, with a membership of 550 companies representing a $110-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA). IDFA’s 220 dairy processing members run more than 600 plant operations, and range from large multi-national organizations to single-plant companies. Together they represent more than 85 percent of the milk, cultured products, cheese and frozen desserts produced and marketed in the United States. IDFA can be found online at www.idfa.org

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Media:

Perry’s Ice Cream

Marissa Wilson

marissa.wilson@perrysicecream.com

Perry’s Ice Cream Team Member Creates Award Winning Burger for NYS Beef Industry Competition

Akron, N.Y. – August 30, 2012 – Pickles, ketchup, tomatoes, onions and ice cream?  A unique stand out entry is awarded top honors in the New York Beef Industry Council’s sixth annual “Create the Perfect Burger” competition held at the State Fair in Syracuse, N.Y. on August 28.  The winning burger recipe, “The Perfect Ice Cream All Beef Burger”, was created by Perry’s Ice Cream customer service representative, Shirley Gawlik.  Gawlik’s recipe features Perry’s Vanilla ice cream as a distinctive ingredient and base for her burger’s pesto sauce.

“Cooking and creating recipes is my passion. While I was developing the recipe for the competition, my daily work at Perry’s inspired me to ask ‘why not?’ try adding ice cream, said Gawlik.  I knew the surprising ingredient would be an attention-getter plus the ice cream made the burger tender and the pesto sauce extra creamy, with just the right amount of sweetness.”

For Shirley’s Award Winning Recipe, visit:  http://www.perrysicecream.com/recipes

The “Perfect Burger” judges scored the 10 competition finalists on a scale from 1 to 10 in categories such as taste, creativity and presentation. The highest total score was declared the winner. Gawlik’s winning burger also received honors for the “Juiciest Burger” and most “Consumer Friendly Burger”.

The competition’s grand prize was a BeefEater Gas Grill donated by the New York Propane and Gas Association and a year’s supply of ground beef (an average of two pounds per week) or veal (an average of one pound per week).

Gawlik teaches cooking through Pampered Chef and also creates her own recipes for food classes. She also creates custom recipes for classes and others who may request them, such as a newlywed looking to improve skills in the kitchen. This is the first time she has entered one of her recipes in a contest (source:  The Daily News).

New York Beef Industry Council website: www.nybeef.org

State Fair website: www.nysfair.org

About Perry’s Ice Cream

Perry’s Ice Cream, founded in 1918 by H. Morton Perry and headquartered in Western New York, is a family-owned and operated fourth generation ice cream manufacturer with frozen distribution services.  Since its humble beginning, when hand churns and horse-drawn delivery wagons were used, Perry’s has maintained one of the most modern, state-of-the-art production facilities in the country to produce over 13 million gallons per year of great tasting ice cream, craft-made one batch at a time.  With over 300 employees, Perry’s sells and distributes to New York, Western Pennsylvania, New England and Northeastern Ohio.

For additional information about Perry’s Ice Cream, visit:  www.PerrysIceCream.com or www.facebook.com/perrysicecream.

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The open positions will support Perry’s growing partner brand distribution business with Hanover, P.A.-based UTZ Snacks in the areas of merchandising, route sales delivery and warehousing. Perry’s has been the distribution house for UTZ Snacks since 2011.  The partnership has recently expanded to full product line distribution in major grocery chain accounts across the region.

To view and apply for positions at Perry’s Ice Cream, visit:  www.perrysicecream.com/jobs.

Perry’s partner brand business began in the mid-1980’s with the distribution of Ben and Jerry’s and then followed with the full lines of Nestlé and Unilever ice creams.  The business has steadily increased into full “snack solution” offering including a diverse portfolio of sweet and salty snacks, frozen foods and dessert toppings.

Tim Cooley, vice president, sales, marketing and distribution, noted, “The UTZ business has quickly reached one million dollars in sales and we expect a fivefold increase over the next year.  Our highly regarded direct store delivery service coupled with the tremendous support from UTZ’s management team has guided this sales growth and is the basis for the newly added job opportunities at Perry’s.”

In addition, Perry’s branded and contract business share continued success.  Cooley added, “The Perry’s brand is growing both inside and outside our key markets and our contract manufacturing business has grown rapidly with customers looking for the premium and super premium ice cream products we produce.”

Perry’s Ice Cream is an equal opportunity employer with a reputation for world-class quality and service.  The organization features a team-based, collaborative culture with ongoing training and career development opportunities. Discounted and free ice cream is also available for team members.

“As a 93-year-old employer, we are proud to be expanding our 300+ ‘family’ both regionally and locally, in our hometown of Akron, N.Y.  Our success would not be possible without the dedication and talents of our of team members,” said Jodi Wiechec, director of human resources.

For more on what’s special about working at Perry’s Ice Cream, view their story: http://youtu.be/L39s10uMDzw.

About UTZ Quality Foods

UTZ Quality Foods was founded in 1921 and makes potato chips, pretzels, popcorn and cheese snacks.  For more information, visit:  www.utzsnacks.com.

About Perry’s Ice Cream

Perry’s Ice Cream, founded in 1918 by H. Morton Perry and headquartered in Western New York, is a family-owned and operated fourth generation ice cream manufacturer with frozen distribution services.  Since its humble beginnings, when hand churns and horse-drawn delivery wagons were used, Perry’s has maintained one of the most modern, state-of-the-art production facilities in the country to produce over 13 million gallons of great tasting ice cream per year, passionately crafted the old-fashioned way.  With over 300 employees, Perry’s sells and distributes to New York, Western Pennsylvania, New England and Northeastern Ohio.

For additional information about Perry’s Ice Cream, visit:  www.PerrysIceCream.com or www.facebook.com/perrysicecream.

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Perry’s Ice Cream

Marissa Wilson

716.542.5492 X274

Marissa.Wilson@perrysicecream.com

Akron, N.Y. – June 14, 2012 – Perry’s Ice Cream, a regional ice cream company in Akron, N.Y. is introducing an “All Natural” product line of ice cream to celebrate getting back to basics just in time for National Ice Cream Month in July.

Perry’s new “All Natural” line continues four generations of the Perry family heritage and passion for craft-made ice cream.  Perry’s ice cream is made one batch at a time and slow cooked the old-fashioned way for Perry’s signature taste and creaminess, unmatched by today’s popular “flash-cooking” method.  The “All Natural” line is free of artificial flavors, FD&C food colors, preservatives and high fructose corn syrup.

Consumers can now treat themselves to four delicious all natural flavors: Chocolate, Vanilla Bean, Maple Walnut, and Chocolate Chip.

“All Natural is a perfect extension of Perry’s heritage of quality and care for our consumers. We formulate the majority of our products with natural flavors, and our line fits the growing trend back to the old-fashioned goodness of all natural foods,” said Nichole Buryta, product manager.

The Innovation Center for U.S. Dairy (2011) concluded that “84% of Americans think that knowing a food or beverage is natural makes it a little or much healthier” and “49% look for foods and beverages with a short list of recognizable ingredients”.

Consumers can scoop up the “All Natural” line at retail locations across New York State, including TOPS Markets, Wegmans, Shurfine Markets and other regional supermarkets.

Also new this season, consumers can find PB S’mores, Root Beer Float, Caribbean Coconut, and Carrot Cake ice cream flavors, at participating ice cream stands.  Perry’s new “Sorbet” line includes Raspberry Lemon and Dragon Fruit Pomegranate, available in pints at retail locations.

About Perry’s Ice Cream

Perry’s Ice Cream, founded in 1918 by H. Morton Perry and headquartered in Western New York, is a family-owned and operated fourth generation ice cream manufacturer with frozen distribution services.  Since its humble beginnings, when hand cranks and horse-drawn delivery wagons were used, Perry’s has maintained one of the most modern, state-of-the-art production facilities in the country to produce over 13 million gallons per year of great tasting ice cream, craft-made one batch at a time.  With over 285 employees, Perry’s sells and distributes to New York, Western Pennsylvania, New England and Northeastern Ohio.

For additional information about Perry’s Ice Cream, visit:  www.PerrysIceCream.com or www.facebook.com/perrysicecream.

About National Ice Cream Month

In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90% of the nation’s population. In the proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.”

The International Ice Cream Association (IICA) encourages retailers and consumers to celebrate July as National Ice Cream Month. In 2012, National Ice Cream Day will be Sunday, July 15.

The U.S. ice cream industry generates more than $21 billion in annual sales and provides jobs for thousands of citizens. About 9% of all the milk produced by U.S. dairy farmers is used to produce ice cream, contributing significantly to the economic well-being of the nation’s dairy industry.  Source: www.idfa.org

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Citrus Fruits, Cocktail Flavors Deemed Most Innovative at IDFA’s Annual Ice Cream Flavor Contest

Representatives from the winning companies pose with trophies and contest sponsors. (L to r) Robin Waite, Perry’s Ice Cream; Bill Hayes, Sensient Flavors; Eva Balazs, Perry’s Ice Cream; Cary Frye, IDFA; and Amy Vodraska, Dairy Foods. 

Contact: Peggy Armstrong
parmstrong@idfa.org
(202) 220-3508

(Washington, D.C. – March 14, 2012) From the simple tart flavor of citrus fruits to ingredients more often found on the drinks menu and in decadent desserts, the new and innovative products competing last week in the International Dairy Foods Association’s Innovative Ice Cream Flavor Contest showcased the creativity of U.S. ice cream and frozen dessert makers. The competition is part of IDFA’s annual Ice Cream Technology Conference.

“This year we sampled several products that captured the fresh taste of lemon, lime, pineapple and grapefruit while others were inspired by popular cocktail ingredients, such as gin and bourbon,” said Cary Frye, IDFA vice president for regulatory and scientific affairs. “This annual contest provides a unique opportunity to spot new trends. We also saw products that incorporated Greek yogurt into a frozen dessert and others that offered unexpected ingredients such as soy nuts, honey almond granola and chilies.”

Perry’s Ice Cream, Sensient Flavors Take Home Honors

Honors for the most innovative ice cream flavor went to Carrot Cake Ice Cream entered by Perry’s Ice Cream. Sensient Flavors, an ingredients company serving the ice cream industry, won most innovative prototype flavor for its Pistachio Brittle – Bourbon Caramel Ice Cream. Perry’s Ice Cream also took home the most innovative novelty award for its Pink Grapefruit Sorbet Bars.

The contest, sponsored by Dairy Foods magazine, is a popular session at the annual conference. There were 21 entries in three categories, making this year’s competition the largest yet. Conference participants served as the judges.

More than 110 dairy professionals participated in this year’s Ice Cream Technology Conference, which took place March 6-7 at the Renaissance Vinoy Resort & Golf Club in St. Petersburg, Fla.

The conference featured information, inspiration and conversation among colleagues, and Executive Pastry Chef Bill Corbett demonstrated his ability to create imaginative and dazzling desserts that combine unique flavors, textures and colors. In addition, there were sessions on leveraging emerging consumer demands, implementing new food safety regulations in ice cream plants, sampling new flavor combinations and understanding the latest research on sweeteners.

The Ice Cream Technology Conference is the only meeting that focuses specifically on frozen dessert research, technology, new market trends, food safety, labeling and marketing opportunities.

IDFA would like to thank the sponsors for their generous support of the 2012 Ice Cream Technology Conference: DuPont Nutrition and Health; Dairy Foods; Ellison Bakery; PROVA Inc.; Randolph Associates, Inc.; SensoryEffects and Star Kay White.

A complete list of contestants is available here.

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The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation’s dairy manufacturing and marketing industries and their suppliers, with a membership of 550 companies representing a $110-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA). IDFA’s 220 dairy processing members run more than 600 plant operations, and range from large multi-national organizations to single-plant companies. Together they represent more than 85% of the milk, cultured products, cheese and frozen desserts produced and marketed in the United States.

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Marissa Wilson, Communications Manager

716.542.5492 X274

marissa.wilson@perrysicecream.com

Akron, N.Y. – November 9, 2011 – Western New York’s own fourth-generation, craft ice cream maker, Perry’s Ice Cream, recently scooped up a championship dairy award at The 2011 World Dairy Expo Contest held in Madison, Wisconsin.

This year’s contest attracted over 700 entries from dairy processors throughout North America.  The judging panel featured judges from the Wisconsin Center for Dairy Research and the University of Wisconsin, Madison Food Science Department.

Perry’s took first place honors in the Best Frozen Yogurt category for its Peanut Butter Chip Frozen Yogurt. Products were judged on flavor, body texture, and appearance/color and melting quality.  Perry’s Peanut Butter Chip is vanilla frozen yogurt with peanut butter swirls and fudge flakes.

About Perry’s Ice Cream

Perry’s Ice Cream, founded in 1918 by H. Morton Perry and headquartered in Western New York, is a family-owned and operated fourth generation ice cream manufacturer with frozen distribution services.  Since its humble beginning, when hand cranks and horse-drawn delivery wagons were used, Perry’s stayed true to putting enough of the good stuff into every scoop.  Nowadays, Perry’s has maintained one of the most modern, state-of-the-art production facilities in the country t

o produce over 13 million gallons per year of great tasting ice cream, one batch at a time.  With over 300 employees, Perry’s sells and distributes to New York, New Jersey, Massachusetts, Western Pennsylvania, Vermont, Virginia and Northeast Ohio.

For additional information about Perry’s Ice Cream, visit perrysicecream.com, become a fan on Facebook at facebook.com/perrysicecream or follow Perry’s on Twitter at twitter.com/perrysicecream.

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Marissa Wilson, Communications Manager

716-562-0274, Marissa.Wilson@perrysicecream.com

Buffalo, N.Y. – November 1, 2011– Where were you when the “big one” hit?  In January 1977, Western New York was a standstill during the infamous blizzard that cinched our reputation as the snow capital of the U.S.

Luckily, the only shovel required for this whiteout is a really big spoon.

Perry’s Ice Cream, Buffalo’s regional ice cream company located in Akron, N.Y., is digging out its blustery flavor to honor of the upcoming 35^th anniversary of the Blizzard of ’77.  Zero Visibility, with snowy white coconut ice cream and a flurry of shredded coconut pieces and a hint of rum flavor to warm your bones.

“The flavor was created to celebrate our hometown’s history.  If you lived in the Buffalo area during 1977, you have a story to share with family and friends over a bowl of Zero Visibility,” said Brian Perry, executive vice president and vice chair, Perry’s Ice Cream.  For more on Brian Perry’s blizzard story visit: facebook.com/perrysicecream.

Perry’s first launched Zero Visibility in 1997 to mark the 20^th anniversary of the Blizzard of ‘77.  The limited edition flavor is released every five years; scoop up this frozen favorite before it’s too late.  Zero Visibility won’t be seen in freezers again until 2017 for the blizzard’s 40^th anniversary!

Zero Visibility is available at retail locations across Buffalo, Rochester and Syracuse, including TOPS Markets, Wegmans, Wilson Farms, Shurfine Markets and other regional supermarkets.

About Perry’s Ice Cream

Perry’s Ice Cream, founded in 1918 by H. Morton Perry and headquartered in Western New York, is a family-owned and operated fourth generation ice cream manufacturer with frozen distribution services.

Since its humble beginning, when hand cranks and horse-drawn delivery wagons were used, Perry’s stayed true to putting enough of the good stuff into every scoop.  Nowadays, Perry’s has maintained one of the most modern, state-of-the-art production facilities in the country to produce over 13 million gallons per year of great tasting ice cream, one batch at a time.  With over 300 employees, Perry’s sells and distributes to New York, New Jersey, Massachusetts, Western Pennsylvania, Vermont, Virginia and Northeast Ohio.

For additional information about Perry’s Ice Cream, visit perrysicecream.com, become a fan on Facebook at facebook.com/perrysicecream or follow Perry’s on Twitter at twitter.com/perrysicecream.

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Perry’s Ice Cream is the “Official Ice Cream” of the Buffalo Bills and the commemorative ice cream flavor originally introduced in 2008 is getting a makeover to reflect the Bills new helmet design.  Buffalo Bills Brownie Blitz features premium French vanilla ice cream with laces of fudge and brownie pieces.

“When the new Bills look was released this summer, we quickly noticed the fans affection towards the new helmet. We decided the helmet had to be central to our package re-design. The vintage design mixed with the charging Buffalo makes for a bold look on our package that screams, ‘Go Bills!’.” said Nichole Buryta, assistant product manager, Perry’s Ice Cream.

“We are always looking for unique ways to incorporate our partners into the Bills brand,” said Bruce Popko, Bills senior vice president of business development.  “The new Bills Brownie Blitz packaging and Bills Photo Blitz promotion with Perry’s Ice Cream provides a fun opportunity to engage and interact with our fans.”

Bills Photo Blitz!

To celebrate the re-launch, fans can snap a photo with the new Brownie Blitz Bills carton, upload to the “Bills Photo Blitz” tab on the Perry’s Facebook page and enter to win weekly prizes of Bills Mini Helmets and Perry’s Coupon Packs (sweepstakes valid from September 24 through October 24, 2011).

New Buffalo Bills Brownie Blitz

The grand prize winner will receive the exclusive fan experience of an ice cream social with five friends and a Buffalo Bills player or alumni at the Bills headquarters in Orchard Park, N.Y.,  Buffalo Bills prize pack and a behind-the-scenes tour of One Bills Drive (football facilities, Healthy Zone Field House, admin offices, etc.).

Visit www.facebook.com/perrysicecream, for legal rules and entry.

Fans can scoop up Buffalo Bills Brownie Blitz at retail locations across Western New York, including TOPS Markets, Shurfine Markets, Wegmans, Wilson Farms and other regional supermarkets.

Perry’s Ice Cream, founded in 1918 by H. Morton Perry and headquartered in Western New York, is a family-owned and operated fourth generation ice cream manufacturer with frozen distribution services.  Since its humble beginning, when hand cranks and horse-drawn delivery wagons were used, Perry’s has maintained one of the most modern, state-of-the-art production facilities in the country to produce over 13 million gallons per year of great tasting ice cream, one batch at a time.  With over 285 employees, Perry’s sells and distributes to New York, Western Pennsylvania, New England and Northeast Ohio.

For additional information about Perry’s Ice Cream, visit PerrysIceCream.com, become a fan on Facebook at facebook.com/perrysicecream or follow Perry’s on Twitter at twitter.com/perrysicecream.

Founded in 1959, the Buffalo Bills are one of the most storied franchises in the National Football League (NFL). The Bills have won two American Football League (AFL) Championships (1964 – 1965) and won an NFL record four straight AFC Championships (1990 – 1993) that included four trips to the Super Bowl. The Bills are a progressive organization and pride themselves on the regionalization of their team.  They hold their training camp in Rochester, NY and were the first NFL team ever to play a home game in Canada with the Bills Toronto Series that began in 2008.  As Western New York’s top-rated sports and entertainment choice, the Bills annually entertain three quarter of a million fans at Ralph Wilson Stadium, produce the region’s number-one rated sports television programming, have one of the NFL’s largest fan clubs with the Bills Backers, and host the most visited team website in Western New York.  Under the guidance of Hall of Fame member and original team founder, Ralph C. Wilson, Jr., the Bills will play one regular season game in Toronto in 2011. For more Bills information, visit buffalobills.com, call (716) 648-1800, become a fan on Facebook at facebook.com/buffalobills, or follow the Bills on Twitter at twitter.com/buffalobills.

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