The European Commission has granted novel foods approval for the ingredient Ice Structuring Protein (ISP), used in ice cream to reduce fat content and improve stability.
Danisco has developed a new emulsifier and stabiliser system to help food manufacturers create artisan-style ice cream on an industrial level without compromising on texture.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
The ingredients arm of Scandinavia-based cooperative Arla Foods predicts there is further potential ahead for ice-cream innovation as it launches a new range of proteins it claims can reduce processor reliance on skim milk.
The British Frozen Food Federation (BFFF) is aiming to raise the maximum frozen food storage temperature in an attempt to reduce the industry’s environmental impact.
Frozen novelties are providing opportunities for growth in a mature
ice cream market where there is little room for maneuver, according
to a new report from Mintel.
Microscale bubbles could whip up a range of long-lived, stable foam
products whilst giving formulations interesting sensory properties,
according to research published in Science.
The prebiotic inulin may enhance the texture of probiotic
ice-cream, resulting in a potentially health friendly summer snack,
according to new research.
Wine lees, the sediment left in the bottom of the barrel after
winemaking, could boost the antioxidant profile of ice cream and
slow the melting time of ice cream, suggests a new study from
Taiwan.
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.
A new study has reported that probiotic bacteria used in synbiotic
ice cream had 30 per cent higher survivability in storage when
encapsulated in calcium alginate than 'free' probiotics.
Danisco has invested in pilot low temperature extrusion technology
to produce high-quality, low-fat ice-cream, to enable testing of
ingredients using the same systems as its customers use.
FMC BioPolymer has adapted its range of Gelstar products for
Europe's frozen desserts market, to cut costs and fat content
without compromising on the body and creaminess.
Frozen desserts manufacturers must continue to develop innovation
to get ahead in this mature but competitive market, according to a
new report from market research publisher Packaged Facts.
Tasteless and edible antifreeze proteins could prevent the
formation of ice crystals in ice cream, and maintain the smooth,
silky texture, reports research from the US.
Cargill has helped MolliCoolz develop cryogenically frozen ice
cream beads that do not melt and fuse together during distribution
and storage using its proprietary Daritech stabilizer.
The majority of US consumers say they believe full-fat ice cream is
worth the guilt, and would rather eat this than full-fat versions
of other snacks, according to a new survey.
Danisco is marketing its Grinstead IcePro stabilizer systems to
help manufacturers avoiding being stung by volatile prices in the
dairy sector, reducing the need for butterfat and dairy solid
content.
Danisco has developed a new ice cream based on goat's milk,
plugging the formulation as a means for companies to target the
growing demand for speciality products.
Danish ingredients group Danisco has launched a new stabilizer
ingredient designed to allow ice cream manufacturers to cut the fat
content of their products while still maintaining a creamy
mouthfeel.
Unilever has developed a new genetically modified protein that it
says will serve up low-fat ice cream without compromising on taste,
as ice cream firms step up the race to please health conscious
consumers.
FMC Biopolymer has developed new technology that allows ice cream
manufacturers to slash the fat content in their products by more
than half, without altering the ice cream's taste and texture.
The frozen desserts industry saw further European consolidation as
an equity firm swooped in to take Richmond Foods, Britain's largest
ice cream manufacturer.
A number of new products are targeted to bring an unusual end to
this year's month of fasting - from 'ancient' chocolate to
beetroot-flavoured coffee and vinegar-based alcoholic drinks.
Consumers watching their waistlines continue to drive low fat
formulations: ice cream giant Haagen-Dazs launches its first
'light' ice cream version of its classic brand.
Ice-cream manufacturers gearing up for the season should take note
as Haagen-Dazs and Unilever announce in the same week the
introduction of low-fat offerings for this summer, writes
Philippa Nuttall.
After the dank summer and sales of 2004, ice cream makers looking
to boost 2005 figures will find comfort in new research that claims
ice cream actually 'makes you happy', reports Lindsey
Partos.
In the same week that the world's number one ice cream maker
announces the roll out of health and wellness ice cream to fuel
growth, Israeli flavours firm Frutarom launches its functional ice
cream product range.
High taxes on raw materials and soaring energy costs are severely
hampering progress in Russia's ice cream industry, according to one
industry body which is campaigning for government intervention. Yet
consolidation and tighter...
The Russian company Soyuzsnab recently presented a new stabiliser
to buyers at the Ice Cream and Frozen Food exhibition in Moscow
following a licensing agreement wth the product's creator,
Swissgum. But another Russian firm,...
Suppliers of ingredients to the developing ice cream market in
China will welcome news that Nestlé, the world's number one food
maker, will deepen penetration and sharpen competitiveness in this
burgeoning market through new...
A Russian dairy company has created a new ice cream brand called
UFO whose extra-terrestrial name reflects its 'unearthly' ability
to avoid melting. But this is just one of a raft of innovative
products launched recently...
Danisco believes it has made ice crystals in ice cream a thing of
the past by creating a technology that will help manufacturers
control heat shock, reports Philippa Nuttall.
A new ice cream product enriched with iodine is to be launched in
the New Year by Russian dairy group MiasoMolTorg JSC, the first
product of its kind on the Russian market and the latest to play on
the health credentials of dairy...
Dairy products remain an important growth driver for Swiss food and
beverages group Nestlé, despite the disposal of a number of assets
and poor weather conditions which affected sales during the first
half. But organic growth was...
Flavour firms operating on the global scene will turn their sights
to Asia to up returns as evidence suggests new flavours are
emerging in China in the brand war between foreign and domestic
food makers.
Swiss ice cream manufacturers are hoping that the heatwave-induced
growth of 2003 will not melt away in 2004, and are counting on
continued interest in the impulse sector in particular to
revitalise their fortunes. But even the many...
Nestlé has launched a new ice cream production line at its Namyslów
facility in south-east Poland. The extension aims to meet an
extensive broadening of its ice cream product portfolio in an
effort to keep up with increasing demand...
Russian ice cream producer AlterVest has bought up two major
production facilities, one in Germany and one in Poland, in an
effort to spread its business reach and to reduce the costs
associated with exporting its products.
A gathering of Russian ice cream producers in Moscow this week has
revealed the latest production and sales figures for one of the
country's most important food sectors. And it seems that demand for
the comfort product is still...
Millions of dollars in investment poured into a new technology may
pay off for US food manufacturer Dreyer's Grand Ice Cream Holdings.
Targeting the low-fat market, the company said that it has
developed a revolutionary "slow...
One of Switzerland's best known food products, chocolate, may have
suffered terribly during the heatwave this summer, but the
country's ice cream producers put in a contrasting performance.