Dippin' Dots: Are They Really The Ice Cream Of The Future?

I'm a big fan of those Food Network shows where they show how various foods are made. This afternoon, they had a segment on Dippin' Dots, those round, novelty ice cream balls. They're pretty foul looking, and I've never tried them, but still, they seem to have found a market niche, so good for them. A couple things about them though:

1) They're really the first mass-market molecular gastronomy food item, aren't they? Well, maybe mass market is a bit generous, but they're more popular than anything Wiley Dufresne has ever made, like deep-fried mayonnaise. Oh, and they're definitely molecular gastronomy because they use  liquid nitrogen. 'Nuff said.

2) The eponymous company behind Dippin' Dots says they're the ice cream of the future, but that's looking pretty unlikely. Maybe it's cause they're too proprietary about it. They try to keep some of the process secret, and I suspect that even if another company reverse engineered the Dippin' Dot, they'd probably sue. They need to open source it to have any hope for the future. Rather than seeing themselves as a Dippin' Dot vendor, they need to be a platform+services play, enabling others to build off the Dippin' Dot. Like Sun and Java. Until they open it up, it's bound to be a niche cold sweet offering, without much of a future.

Comments

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