The family-owned company, which celebrates its 100th anniversary this year, maintains that true ice cream must adhere to specific FDA mandates, including a minimum of 10% milkfat and a weight of at least 4.5 pounds per gallon. By utilizing fresh milk and cream sourced from local farms, Hudsonville aims to distinguish its authentic product from lighter, mass-produced alternatives that lack the same density and ingredient quality.

The refreshed collection features six distinct varieties, including Cake Batter, Caramel Coffee Chip, Cookie Overload, Mint Cookie Dough, Raspberry Chocolate Chunk, and Salted Caramel Brownie. According to Taylor Janisse, a product developer at the firm, the shift in consumer behavior toward ingredient transparency aligns with the company's long-standing production philosophy. While the market for frozen desserts evolves, the brand continues to focus on high-fat formulations and premium mix-ins to maintain its competitive edge in the Midwest and beyond.