Double Rainbow Gourmet Ice Cream
Jenna Huynh is an experienced professional in product development and food technology, currently serving as Sr. Product Development Manager at Double Rainbow Gourmet Ice Cream since October 2021. Prior to this role, Jenna worked as a Product & Private Label Specialist at Imperfect Foods and as Food Technologist II at Albertsons Companies. Jenna's career began with product development at Mattson, following an undergraduate research position at the University of California, Davis, focused on human milk oligosaccharides and gut microbiota. Additional experience includes a quality assurance role at Mizkan America. Jenna holds a Bachelor of Science in Food Science and Technology from the University of California, Davis, and has further educational experience from Kagawa University in Japan.
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Double Rainbow Gourmet Ice Cream
On September 28, 1976, we signed a lease on our first ice cream parlor. Later that day, we saw a double rainbow light up the sky over San Francisco and our name was born. Since then, Double Rainbow has been producing award winning, super premium ice creams and frozen desserts with one thing in mind, to always make the best. We produce over 60 flavors of Ice Creams, Sorbets and Soy Creams. All of our ice creams are made with milk and cream that come from cows that are not treated with hormones. Our sorbets are made with fruit purees and non-genetically modified corn syrup. Our non-dairy soy creams are Kosher, Parve and Vegan. Double Rainbow welcomes the opportunity to work with people who share our vision: To provide excellent service and great products in a clean and happy environment, all leading to a profitable business