Cargill has developed a new functional system for the creation of frozen desserts and lollies with a chewy-creamy texture, a concept that could engender much innovation amongst manufacturers.
The new system, called Lygomme FZ615, is a new combination of gums and stabilisers within Cargill Texturizing Solutions' portfolio. "We are not aware of any other functional systems on the market that give the same effect," Florian Baylerlein, global marketing director for Cargill Texturizing Solutions, told FoodNavigator.com. He believes the concept of a chewy iced product could herald a "whole new generation" of ice cream and frozen desserts.
According to the company, the functional system allows a water ice mixture to be combined with the texture and flavours of a regular jelly candy. It can be used for a variety of different product formats - from water ices on a stick, to sorbets (both tub and cone). The result is described as a "smooth texture and warmer mouthfeel". In addition, the Lygomme FZ 615 system is able to foam water ice at a very high overrun level - that is, the amount of air that can be included with an acceptable texture still being achieved.
Water ices typically have a very low over-run, but Baylerlein explained that an "easily achievable" 100 percent overrun allows for different types of final products. Baylerlein said that there is a strong trend in towards the combination of confectionery bars and ice cream, and it was while working for a customer to meet this trend that Cargill's research and development team "stumbled over" the combination of gums behind Lygomme FZ 615.
Since companies active in the ice-cream and frozen dessert arena are always interested in new product development, it was clear that the discovery could be of interest. Following in-house testing, Cargill has already taken the prototypes to some specific customers, amongst whom it has created "quite some interest".
Baylerlein explained that one of the reasons the ice cream segment is so innovative - despite making up a small part of the overall food industry - is that ice cream products are very visual and that creates a lot of attention. "The uses of ice cream keeps extending, as the target groups narrow down," he said. "That gives fuel for innovation".
While a few years ago target consumers were roughly divided into large groups - children versus adults - now there are much more sophisticated targets, such as frozen yoghurts, healthier products, and different levels of premium.
As for the products enabled by Lygomme FZ 615, Cargill expects they will "surprise and delight both children and the young-at-heart".