Northern Bloc

About Northern Bloc

Northern Bloc, founded in Leeds in 2014, operates in the premium ice cream market, producing both traditional dairy and a significant range of plant-based frozen desserts. The company was established by co-founders Dirk Mischendahl, a serial entrepreneur with a background in marketing and events, and Josh Lee. The venture began humbly, with the duo making ice cream at night to sell from a vintage van during the day, driven by Mischendahl's simple love for ice cream and a desire to challenge the status quo, particularly in the vegan segment.

The business distributes its products through multiple channels, targeting both retail consumers and foodservice clients. Its tubs are available in major UK supermarkets such as the Co-op, Waitrose, Morrisons, and Ocado, while also supplying to theatres, arts venues, restaurants like Wagamama, and tourist attractions including the National Trust. The business model involves producing high-quality, chef-inspired ice cream with unique flavor profiles, with a significant emphasis on its plant-based line, which accounts for over half of its turnover. Revenue is generated through direct sales to these retail and commercial partners. In June 2024, the trade and assets of Northern Bloc were acquired by Bidcorp UK, a large foodservice distributor, though it continues to operate under its established name.

Northern Bloc's product line is a hybrid of ice cream and gelato, characterized by a lower air content and the use of all-natural ingredients without artificial additives. A key differentiator is the application of food science, spearheaded by Director of NPD Manolo Imperatori, a world-renowned ice cream scientist with a long family history in Italian gelato making. The company utilizes an exclusive vegetable-based fiber developed by Imperatori, which allows for a smoother texture, slower melt rate, and lower fat and sugar content. The plant-based range, launched in 2018, was a strategic move to provide high-quality options for vegan and flexitarian consumers, refusing to compromise on taste or texture. Beyond traditional tubs, the company offers soft-serve plant-based ice cream for out-of-home clients and has even developed a dog-friendly ice cream.