I n 1890 David Katzenstein, a young immigrant chemist from Germany, founded Star Extract Works at the cobblestone triangle of West Broadway, Greenwich Street and Fulton Street in Lower Manhattan, New York City. This location would later become the site of the World Trade Center’s North Tower. It had been twenty-eight decades since the first Dutch ships brought the botanicals of the world to these shores, and the American flavoring industry was blossoming. David and his brother Sam worked their corner shop developing and selling a wide array of flavors and extracts, such as vanilla, chocolate, peppermint, cinnamon, rose, strawberry, and rum. These flavors were used by local bakers, brewers, distillers, beverage and ice cream makers.

T his was a special time in the history of New York. Horse drawn carriages, wagons and pedestrians commingled with automobiles, street-cars–both horse drawn and motor driven, and the first elevated passenger transportation systems. Washington Market, the city’s principle food market, was only a few hundred yards away and offered livestock, meat, fresh dairy products, poultry, eggs, fruits, vegetables, and the exotic botanicals the tall rigged ships brought from around the world.

B eginning with small orders for pints of botanical flavoring extracts, David Katzenstein established a solid customer base throughout New York, New England and Pennsylvania. Star Extract Works’ reputation for quality products grew as their flavors became a standard for the bakeries, distilleries, tobacconists, soda fountains and ice cream parlors in the region.

D uring World War I with solid business growth and his oldest son Carl drafted in the United States Expeditionary Force for European Service, David needed his youngest son Miles to join him in the operation. Miles, who was ineligible for military service due to a severe case of polio suffered as a child, was studying chemistry at Columbia University, but dropped out at his father’s request. Carl returned after the service to rejoin his father and brother as the business participated in the great business boom after the war in the 1920’s.

Just prior to the war, David pursued entrance into the confectionary business, with a special orientation towards servicing ice cream businesses. He partnered with Warren White of the White-Stokes Company of Chicago to create Kay-White Products with factory in Newark, New Jersey and offices at the headquarters of Star Extract Works. Now two of David’s companies were in the food business, making flavor extracts and confections (butterscotch, marshmallow, toffee, butter pecans) for ice cream. By 1928 David had built a modern facility to combine all operations
in one location up in the Bronx, across town from the new Yankee Stadium.

T he Stock Market Crash of 1929, and subsequent Great Depression struck Star Kay White hard, forcing losses of personnel and property. During this difficult time one simple pleasure people could afford was ice cream. This trickle of a business kept Star Kay White afloat through The Depression, and would become it’s biggest operation in the years to follow. It was at this time that Miles developed a wide array of signature flavors and inclusions such as marshmallow variegate and rum raisin. These items are still some of our top-sellers today.

W ith the onset of World War II, American business once again began to prosper. Star Kay White supplied flavors that went into ice cream going to GI’s. Ice cream was a big morale booster for those trying times. Allen and Richard, returning GI’s joined Star Kay White after the war, and the business began to evolve to meet the great changes in the industry. Supermarkets and food conglomerates took the place of mom and pop ice cream, beverage, and baking operations. Walter Katzenstein, Mile’s son and our present day president, joined in 1950, during the 60th year in business.

B y the time the fourth generation of Katzensteins, Richard and Walters’ sons, David, Jim and Ben joined the business full time, the plant in the Bronx had been cranking out ice cream flavors for Breyer’s, Sealtest, Bordens, Hershey, Howard Johnson’s, Friendly’s, Haagen Dazs, Turkey Hill, Perry’s, Ben & Jerry’s, and many others, for over fifty years. By the 1980’s the factory in the Bronx was worn out, and it was time to move to a new custom-built facility in Congers New York. Today a new generation is working to join the ranks of Star Kay White’s Katzenstein family heritage. Alex and Gabe have been preparing to join the business since an early age. Soon they too will begin working full-time and officially become the fifth generation of Katzensteins leading Star Kay White in our twelfth decade.

W ell into our second century of hard work and determination, Star Kay White remains committed to our root values; loyal service to our customers, a cherished and grateful bond with our employees–our family, and pride in our name and legacy which is reflected by our commitment to excellence every day of the year. We are grateful for the privilege to live and work in The Empire State, supplying flavors to the greatest names in ice cream, soft drinks and distilled beverages, in America.