How can Frozen Desserts Overcome the Challenges of Sugar and Fat Reduction?

Research indicates that functional fibers, such as inulin and oligofructose, can serve as a sugar substitute in recipes while maintaining consumers' desired rich, creamy flavor and consistency. These useful fibers can replace sugar in reduced-sugar goods by contributing to their creamy, smooth texture and delicious taste.

Fremont, CA: Customers are now more conscious of the effects of sugar in the foods and drinks they choose, especially when it comes to frozen sweets. Reducing sugar in frozen desserts is difficult because the final product needs to seem decadent even though it has less sugar.

The anti-sugar movement has been intensifying globally. Customers want indulgence, but they want it labeled as having less or no sugar. Desserts—frozen and chilled—are therefore receiving more attention.

Manufacturers seek assistance from functional ingredient producers regarding reformulation in light of the heightened scrutiny.

Certain uses of sugar replacement are more difficult than others. Food manufacturers must overcome the difficulty of eliminating fat and sugar while preserving the stability and texture of the finished product over its shelf life. To avoid the production of huge ice crystals, it is necessary to ensure the frozen product's stability while considering the freeze-thaw cycle.

Frozen Dessert Complexity:

Reformulators face various difficulties due to the intricate combination of flavors, textures, and ingredients in frozen desserts. Premium ice cream, for instance, consists of ice cream, couverture, chocolate covering, and confectionary sauce. Even with such intricate frozen desserts, it is now feasible to drastically cut the fat and sugar content by utilizing a variety of useful ingredients, despite the considerable obstacle posed by the job of recipe reformulation specialists.

A Natural Sweetness

Research indicates that functional fibers, such as inulin and oligofructose, can serve as a sugar substitute in recipes while maintaining consumers' desired rich, creamy flavor and consistency. These useful fibers can replace sugar in reduced-sugar goods by contributing to their creamy, smooth texture and delicious taste. Additionally, producers may be allowed to make extra health claims including a "source of fiber" claim on-pack, contingent on local laws, based on the quantity of functional fibers utilized in the final product.

Recipe testing has shown that functional fibers can reduce sugar content in reduced-sugar ice cream by 30 percent compared to the full-sugar version. According to taste testing, there are no appreciable variations between the full-sugar and reduced-sugar ice cream in terms of appearance, scoopability, sweetness, body, or creaminess.

Frozen desserts are another excellent application of fat replacement. A 30 percent fat reduction can be achieved in recipes that use inulin as a clean-label fat substitute. Taste tests have confirmed that the fat-reduced ice cream has an identical flavor, creamy mouthfeel, and body to the full-fat version.  

There is a record amount of interest in healthier classic product versions. However, producers must ensure they are not eliminating pleasure to make items that last. This entails developing lower-fat and lower-sugar goods with flavors that are on par with their standard counterparts. Using recipe developers' proficiency, producers can provide goods that may have less sugar and fat content without sacrificing enjoyment.