Ingredient specialist Ulrick & Short has created a new clean label ingredient that reduces the fat content of ice cream and other desserts by as much as 50%.
Joining the company’s existing Delyte range of fat reducers and replacers, the ingredient retains the softness or hardness in the ice cream without any effect on indulgence, taste or mouthfeel. Stability is also unaffected, Ulrick & Short said, with ice crystals that are no more evident than in full-fat alternatives.
“The Delyte range is designed to be neutral in application, working with and enhancing a food product’s composition to maximise flavour whilst minimising change to taste or texture,” the British firm said. “Cost savings are allied with improved stability and further benefits including label simplification and traceability,” it added.
Ulrick & Short development technologist Niamh Davern said: “There is no doubt that ice cream is seen as an individual or family treat, by its very nature indulgent and luxurious. A consequence of that luxury is the high fat content of premium ranges in particular: some top of the range stick ice creams contain up to 30g of fat – that’s some treat! Despite food manufacturers’ best efforts, to date low-fat ice cream has tasted, as ice cream aficionados might expect, like a compromise.
“Now there’s no need to compromise. Taste tests of Delyte-enhanced premium ice cream, with a 25% reduction in fat, exceeded expectations with no impact on creaminess, texture and taste. The primary barrier in encouraging shoppers to choose low fat products is the expectation that they will not taste as indulgent or be as enjoyable, but we have proved that it’s possible to replicate the attributes of an original luxury product and achieve a significant reduction in fat with no artificial additives. We’re absolutely delighted to have developed an ingredient that will allow consumers to continue enjoying their favourite treats or desserts – but with up to half the guilt.”
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