Fal Foods USA, Inc., a specialty natural foods and desserts company, has introduced Desserts that Matter, a boutique ice cream manufacturing company based in Astoria, Queens. Malcolm Stogo, the first inductee into Dessert Professional magazine’s “Ice Cream Hall of Fame” in 2011, is the CEO and creative force behind the wholesale business, which will service the Metropolitan New York food, restaurant and hotel industry with super-premium ice cream, gelato and sorbet. The artisanal flavors reflect Malcolm Stogo’s 40-plus years in the ice cream business as one of the industry’s leading frozen dessert consultants. All flavors are 100% natural and are sourced from the finest ingredients, including fruits from local New York and New Jersey farmers. Sold in 5-quart containers, 5-liter pans and 2.5-gallon tubs, Desserts that Matter manufactures three lines of frozen treats — ice cream, sorbet and gelato. Each one features classic flavors such as Pure Vanilla, Deep Chocolate, Strawberries & Cream, and Pistachio — and for the more adventurous restaurateur, there are signature flavor innovations like Mexican Chocolate con Leche, Ricotta Fig, Chocolate Zinfandel, Tequila Sunrise, Pineapple Cilantro, and more. “We’ve developed both basic and exotic flavors to appeal to restaurant, hotel and foodservice chefs who want premium ice cream options that are creative and reflect current food trends and tastes,” states Stogo. “With a product as good as ours, restaurants no longer need to commit the time nor money to make it in-house when we can do it for them at a better cost.” The company also offers a unique boutique premium co-packing service that is available to any small- to medium- sized ice cream manufacturer or restaurant that wants a premium pint, quart or tub package in small-batch quantities, a service that is hard to find in New York City. It is a full service solution—from custom product creation to production and packaging. “Our small-scale operation allows us to partner with independent restaurant chains or other foodservice outfits to develop ice cream flavors exclusively for their use,” states Stogo. “As such the options are endless. If somebody wants Cronut-flavored ice cream, we’ll do it. The sky is the limit.” For more information about Desserts that Matter, including a full list of ice cream, sorbet and gelato flavors, visit www.dessertsthatmatter.com.