Implementing Technology in Supply Chain and Manufacturing Activities for Sunny Days Ice Cream Company

This paper discusses the implementation of technology in supply chain and manufacturing activities to improve operational efficacy of Sunny Days, an ice-cream company in Australia. It explores the role of technology in facilitating operation activities, modern flavor treatment techniques, and the importance of strategic innovation for healthier ice-cream options. The paper concludes that advanced technology and innovation can greatly influence profit maximization and address consumer preferences for health and wellness without compromising quality.

Running head: LOGISTICS AND SUPPLY CHAIN MANAGEMENT
LOGISTICS AND SUPPLY CHAIN MANAGEMENT
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Executive Summary
The procedure applied for commercial ice cream manufacturers has undergone radical
shifts in the last few years. However, in recent years, wide range of technological development
has taken place in the way ice cream should be manufactured which has been raising industrial
use. The paper has offered insights about the way technology could be implemented in order to
make supply chain and manufacturing activities to improve operational efficacy of Sunny Days,
an ice-cream company in Australia to develop as a national franchise.

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Table of Contents
Introduction......................................................................................................................................3
Discussion........................................................................................................................................3
Role of technology in facilitating operation activities in Sunny Days........................................3
Modern Flavour Treatment Techniques......................................................................................4
Conclusion.......................................................................................................................................5
References........................................................................................................................................6

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Introduction
In recent times, in the rapid modern global life, consumers’ preferences have been
changing in comparison to the past. Thus, food manufacturing industries especially ice-cream
companies have been requiring significant dynamism to formulate a novel regulated operations
strategy which successfully achieves customer demands and choices (Ndoye and Alvarez 2015).
The following paper aims to evaluate the way technology could be implemented in order to make
supply chain and manufacturing activities to improve operational efficacy of Sunny Days, an ice-
cream company in Australia to develop as a national franchise.
Discussion
Role of technology in facilitating operation activities in Sunny Days
Today, customers want to receive their order within a very short time and they also
demand that products should be flawless. As a result, manufacturing companies started to look at
how to be more competitive by considering customer satisfaction. Reports of Weerathilake et al.
(2014) have revealed that although traditional frozen ice-creams have been recognized as a
staple, however well-informed and health conscious consumers have been shifting to upmarket
treats by inclining towards natural and exceptional ingredients. In recent times, Ice cream
portfolios have been primarily including lactose-free, gluten-free, unprocessed, minimally
processed mechanism in addition to a choice of combined flavours have been manufactured in
order to accomplish indulgent and pleasure-seeking tastes (Ndoye and Alvarez 2015). For
example, Golden North Ice-Cream, a South Australian Company has been manufacturing
premium ice-creams by innovatively adapting supreme quality locally sourced components thus

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receiving substantial recognition for its taste, consistency and overall satisfaction in the market
(Golden North Ice Cream 2019). Thus, Sunny Days, Ice cream Company aiming to grow its
national franchise must maintain its competitiveness, by efficiently adapting production lines to
acquire consumer demand while keeping cleaning cycles as short as possible.
Modern Flavour Treatment Techniques
Advancements in technology has been facilitating new flavour treatment techniques to
avoid any disruptions in the manufacturing process and further open a broad range of creative
and exceptional flavours. Modern techniques or flavour treatment techniques to those which are
not typically within the grasp of ice-cream outlets except for very few restaurants (Weerathilake
et al. 2014). These techniques have generated a range of secondary products with the following
functions:
 In order to provide diverse textures of flavour from those of the original product such as
lyophilised, dried and preserved products.
 To improve the taste of ice-creams
 To provide an essence regardless of the ice-cream texture and colour of it by
incorporating high aromatic extracts of elevated concentration.
 In order to explain technological problems in the application such as deterioration or
reduction of the flavour during manufacturing process of the ice-creams because of
excess of water in the manufacturing system (Barcelon et al. 2014).
Additionally, as consumers have been seeking for healthier versions of their favorite dairy
foods, Sunny Days in order to gain competitive advantage in its target market must implement
strategic innovation in order to maximize flavour discharge along with product composition with

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an increase in the use of products like almonds which are have been identified as unique
ingredients for healthy ice-cream flavours (Ndoye and Alvarez 2015). Since new innovative
forms of healthy ice-creams have been including protein they are considered to be highly
nutritious.
Conclusion
Therefore, from the above discussion it can be concluded that advanced technology and
innovation can greatly influence profit maximization by strategically reducing the production
cost. However, it has been anticipated that technological advances will not only be limited to the
manufacturing process, but further will be related to the unique ingredients in addition to their
functional behaviour in order to address consumer choices and preferences for health and
wellness without compromising the quality expected from eating ice cream.

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References
Barcelon, E., Montiflor, L., Berry, J., Jasmin, J. and Macam, F., 2014. Evaluation on the Sensory
Preference and Microbiological Properties of Street Vended Ice Cream. Advances in Dairy
Research, pp.1-5.
Golden North Ice Cream., 2019. Home - Golden North Ice Cream. [online] Golden North.
Available at: https://goldennorth.com.au/ [Accessed 15 Feb. 2019].
Ndoye, F.T. and Alvarez, G., 2015. Characterization of ice recrystallization in ice cream during
storage using the focused beam reflectance measurement. Journal of Food Engineering, 148,
pp.24-34.
Weerathilake, W.A.D.V., Rasika, D.M.D., Ruwanmali, J.K.U. and Munasinghe, M.A.D.D.,
2014. The evolution, processing, varieties and health benefits of yogurt. International Journal of
Scientific and Research Publications, 4(4), pp.1-10.