Ice cream and frozen desserts
The ice-cream market is mainly driven by pleasure and new healthier solutions (clean label, natural and authentic recipe) in developed countries.
In emerging regions, the consumption is fast developing thanks to impulse ice cream.
Each kind of ice cream (bulk, soft, Italian-style or extruded ice cream) requires specific functionalities.
Recipe costs optimisation
For all these requirements, we offer dairy solutions such as:
- Milk powders to bring milky taste, extrusion capacity and shrinkage resistance
- Buttermilk powders to enhance taste and creaminess
- Anhydrous milk fat and butter to improve texture and organoleptic qualities
- Whey proteins (Laktein 30, Fromy 35, WPC80 or Prolacta® 80) to optimise meltdown delay and creaminess
- High fluidity FloWhey® sweet whey powders to enhance creaminess while reducing recipe costs
|Laktein 30||Creamy mouthfeel|
|Fromy 35||Meltdown delay|
|WPC 80||Extrusion capacity|
|Skimmed milk powder||Dairy flavour|