I can still remember the crunch of those little beads of Dippin’ Dots. The stick-to-your-tongue, cryogenically frozen ice cream was all the rage growing up in the ‘90s.
Now, the company’s patented cryogenic technology has moved beyond ice cream and is instrumental in the production of ingredients used in plant-based meat alternatives and other new industries.
The Dippin’ Dots headquarters in Paducah recently announced a $3.3 million expansion and is expected to create up to 28 new full-time jobs. The new 6,000-square-foot warehouse facility will allow for years of sweet success.