Danisco technology taps low-fat ice cream demand

By staff reporter

- Last updated on GMT

Related tags: Ice cream, Nutrition, Danisco

Danisco claims that ice cream with less than one per cent fat is
possible thanks to new technology that prevents unwanted ice
crystals from forming.

The company says it has developed a new ingredient blend, based on its Cremodan IcePro technology, which ensures the same creamy mouthfeel traditionally achieved by using fat.

There is increasing focus on obesity in Europe, and tasty low-fat foods are therefore in demand. Manufacturers are increasingly finding that consumers will only choose low-fat ice cream if there is no noticeable deterioration in taste.

Danisco says that the new Cremodan IcePro makes this possible.

"With Cremodan LF IcePro, consumers can enjoy ice cream with hardly any fat but with the same smooth texture, and ice cream manufacturers can actually benefit from cost savings by applying the new ingredient blend,"​ said the company in a statement," said Jens Holstborg, Danisco director of global product management

"In addition, the quality of the ice cream is long-lasting, as the blend prevents the formation of unwanted ice crystals."

Cremondan LF IcePro has already been launched in the US where Danisco says it was well received. Now it is being introduced in Europe, opening up the opportunity for proper-tasting low-fat ice cream on the European market next summer.

The European market for ice cream ingredients makes up around DKK 400 million. The current market share for low-fat ice cream is a modest 1.5 per cent, but with growing concern over obesity and the possibility of producing tasty ice cream based on the Cremodan IcePro technology, Danisco estimates that low-fat ice cream may in time account for up to 25 per cent of the total market.

Danisco is one of the world's leading producers of food ingredients. The group employs 10,000 employees in more than 40 countries and reported revenue of DKK 17.8 billion in 2004/05.

Danisco's product portfolio includes emulsifiers, enzymes, stabilisers, cultures, flavours, sugar and sweeteners such as xylitol and fructose. The group says that the majority of these ingredients are produced from natural raw materials.

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