Free from BPA and phthalates

From the outset, we were determined to come up with a way of protecting our ice desserts without harming the environment. We offer you a high-end organic product so we want our packaging to live up to the highest possible environmental standards. We’re really proud of what we’ve come up with.
The Ice Box (Family Size)
The winterspring ice box ensures the ice dessert is maintained at the right temperature when it is transported from the check out to you the customer.

The sorbets in particular are sensitive to temperature changes. We don’t use any additives to prevent the sorbet from naturally melting, so ensuring the packaging protects the quality of our desserts is crucial.
We chose a special form of EPS (expanded polystyrene) with a particularly high air content.  Ninety eight percent of the product is air, only two percent is actual EPS. When the box is recycled, incinerated or broken down, it takes up much less space than you would imagine.
Our New Ice Box (Ideal for 2-3 people)
Recently we created a bespoke Winterspring dessert box packaging, which is very similar to our exsisting award-winning and eye-catching family size packaging, but smaller in size and with even more amazing illustrations and images. It fits easily into even the smallest size freezers. 
The Cups
To ensure freshness, each element of the winterspring ice dessert comes in a specially-designed cup free from BPA and phthalates. The outside is primarily made of rPET (recycled polyethylene terephtalate) plastic which is made of recycled material that has already been used as packaging. The levels of rPet can vary according to available supply, but the average is about 70 percent.
Meanwhile, the inside of each cup is made of Cradle to Cradle-certified plastic. The certification commits producers to eliminate waste and make use of environmentally friendly production methods.
We really do feel we’ve managed to achieve a balance between quality and our environmental principles. For us, all these details matter.

Words by Christina Marker Photographs by Ditte Isager