The organic boom is rife in many categories and ice cream is no exception. The largest organic ice cream producer is Rocombe Farm. Originally organic dairy farmers in the 1980s, it diversified in 1987 to produce organic ice cream for local outlets. The ice cream ­ with 14 flavours in 500ml tubs ­ is super premium and has no preservatives or GMOs. It is now sold by 800 independents (including Harrods and Harvey Nichols) and most of the major multiples. The range has recently been repackaged and has just developed a four pack (of 100ml). The company says that in the early days finding organic ingredients for the flavours was difficult. But since 1996 sourcing ingredients such as fruit, coffee and chocolate has become easier. Several other ice cream manufacturers are also developing organic ranges. Cream o' Galloway's new organic range includes vanilla, strawberry pavlova, cappuccino and chocolate flavours. While 80% of its business is in Scotland, it is planning to increase distribution south of the border. Also from Scotland, Mackie's (which has a 38% share of the premium market north of the border) has launched its first organic ice cream. Mackie's says it aims to gain consumer trust with a lower priced organic pack (rsp £3.29 for 1 litre). Basings in Kent produces organic goats milk ice cream (though not yet registered by the Soil Association) in plain and fruit versions. The company supplies yogurt to Holland & Barrett and goats milk to Unigate but has yet to gain distribution for its ice cream in the multiples. Loseley ice cream ­ now owned by Thayer ­ is examining channels of entry into the organic market. It says it will be researching and developing organic flavours throughout the year. {{FOCUS SPECIALS }}