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Reducing sugar in sweet, frozen treats
Ice cream and frozen desserts featuring less sugar and a clean label are in demand, whether a dairy-based indulgence or a nondairy, plant-based treat that is vegetarian-friendly.From 2013 to 2017, ice cream product launches grew at a compound annual growth rate (CAGR) of 2.4%, totaling about 750 launches. But ice cream launches with a “sugar” claim—such as sugar free, low sugar or no added sugar—had a CAGR of 10.9% for the same period. Modifying the “sweet” in a frozen treat poses challenges for formulators, as consumers still expect the same indulgent taste and texture. Gums, fibers and starches can help.
March 30, 2018
1 Min Read
Sponsored by Cargill
Takeaways for Your Business
• Sugar replacement is not a 1:1 exchange, requiring a mix of solutions to deliver taste and functionality.
• Stevia, erythritol, isomalt, sucralose, ace K, oligofructose and aspartame are potential alternatives.
• Key formulation considerations include freezing-point depression, bulking, sweetness and taste.
Underwritten by:
Cargill offers a broad portfolio of sweetness and texturing solutions for ice cream and frozen desserts. We bring together the technical experts and a reliable supply chain to help enable your success. Whether your goal is to develop a new product to meet increasing consumer demand for label-friendly ingredients, reduce sugar or simply improve texture in existing products, we are here to help deliver solutions!
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