Access to all documents and request for further information are available to all users at no cost. In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information may be shared with the owners of that document or information.
Stabilisers in ice cream – A growth opportunity for the ice cream industry
Tate & Lyle’s Ice Cream Concepts currently include more than 10 options for innovation, including: milk ice cream (at 0 – 15% fat levels), frozen yoghurt, soft ice cream, sorbet and sherbet, ice cream mousse, smoothies, tiramisu ice cream, whiskey coffee ice cream, gin and lemon ice cream and further specialities.
Tate & Lyle has identified that many trends in frozen desserts are a result of innovation in the bakery industry as it seeks to offer consumers a premium snack or treat. Here is Tate & Lyle’s perspective on the best way for this industry to further capitalise on this trend.
Tate & Lyle’s FRIMULSION® stabiliser systems are tailor-made to meet customers’ individual requirements, with six key advantages for companies seeking to innovate in ice cream. Firstly they provide very stable mix emulsions in one system; they also offer easier aeration; they are dry at extrusion for easy processing; additionally they have improved melting resistance; provide longer shelf life by limiting ice recrystallisation, and lastly produce a smooth eating product with good body and great scoop-ability.
Tate & Lyle’s concepts offer also a good track record in making further recommendations for the improvement of a total recipe, such as the inclusion of sugars, milk proteins and other ingredients to provide the specific properties required for the production of a particular ice cream.
Tate & Lyle believes that manufacturers in the ice cream industry are best served by using a full service solution for product innovation, rather than simply seeking a ‘miracle ingredient’ to solve their challenges. Therefore, a full service approach might start with an innovative idea; develop a customised total recipe including a tailored functional stabiliser system; and give constant service during production.
Learn more about our ice cream concept at yourfoodsystems.com