Danisco and Firmenich forged a partnership to work on taste and texture interactions following the acquisition of Danisco’s flavour division by the Swiss family-owned firm in 2007.
The regular fat content in ice cream is 8 per cent, and this fat plays a role in mouthfeel, creaminess, viscosity and texture of the product. However the great attention to healthier eating means there is a strong demand for lower fat products that still embody the same luxury and treat appreciation as the original versions.
The team identified the elements and interactions responsible for the sensory attributes provided by fat. It succeeded in lowering the fat level to 5 per cent while maintaining satisfactory sensory attributes compared to the full fat version.
Contributions
Danisco’s role in the process was on the ice cream formulation, processing and stabilisation side, and it used its new Cremodan 150 IcePro, a combination of emulsifiers and hydrocolloids.
For its part, Firmenich tapped its portfolio of taste and mouthfeel modulation ingredients, such as ModulaSense. It also brought its flavour development expertise into play for the vanilla flavour.
The partners have already announced another breakthrough born out of the relationship in the ice cream sector, where there is strong demand for novelty and innovation: a gelato concept using Danisco’s Cremodan Gelato 11, to help manufacturers achieve the same authentic soft texture as artisan ice cream but at temperatures of -18°C.
The concept was presented in five Italian-style flavour versions developed with Firmenich: Gelato Crema di Panna, Gelato di Coffee, Gelato di Straciatella, Gelato di Cioccolato and Gelelato Tiramisu.
Partnership
The joint applied research team is working to gain a better understanding of the interaction of taste and texture ingredients with other elements of the food matrix, and to satisfy growing consumer demand for healthier food choices.
Crucially, research has indicated that consumers are prepared to try healthier variants of favourite foods that are typically high in fat, sugar or salt - as long as there is no impact on enjoyment.
In addition, the aim is to bring to market new innovations more quickly, and to respond to specific customer requests.
The partners are continuing to work on a number of other solutions in different food industry segments, including dairy, beverage and bakery.