Businesses in the manufacture of ice cream produce frozen dairy desserts for sale to retailers, caterers, food service businesses and, in some cases, directly to consumers. They typically combine ingredients such as milk or cream, sugar and flavourings, then mix, pasteurise, chill and churn the mixture before freezing and packing it. Recipes and production methods vary, and some manufacturers also make non-dairy frozen desserts using plant-based ingredients. Products may include standard and premium ice cream, soft-serve mixes, gelato-style products, sorbets and other frozen desserts. Flavours, portion sizes and packaging can be tailored for tubs, cones, catering containers or individual servings. Manufacturers may also develop recipes for customers, produce goods under another business's label, or supply bulk products to cafs, restaurants and wholesalers. Production involves controls for food hygiene, ingredient handling, allergen information, temperature and traceability.