Description
Uwe Tapfer was born and raised in Germany, where he attended university and received his master’s degree in Chemical Engineering/Food Science and Bio-Engineering. After working in coffee and baked confections in Europe, Tapfer went to the U.S. to help M&M/Mars develop frozen snack products, specifically the equipment that could make higher quality products more cost-effectively. In 1995, Tapfer was hired by Nestlé/Dreyer's Grand Ice Cream. There he led the development of break-through extrusion technology, and introduced new manufacturing equipment that allowed for reduced fat ice cream to maintain the same feel and flavor as full fat products—what became known as “Slow-Churn” ice cream. Slow-Churned ice cream became Dreyer’s largest equity within four years.