Fibres extracted from fruits or vegetables for example, can be used to create the sought-after, creamy ice cream texture and support nutritional targets – all without significantly impacting costs. A big win for brands targeting health-conscious consumers on a budget. In every case, however, dedicating adequate time and resources to the reformulation process can’t be emphasised enough. Ice cream is a complicated foam structure produced by mixing fat into a sugar, water and air base, so any disruption or change to the balance of ingredients is likely to impact the final product’s sensory profile. 

That’s why a carefully thought-out analytical testing strategy is so important. Measuring crucial product aspects such as ice cream overrun, ice crystal formation and emulsion stability, it gives you the data you need to ensure product quality is maintained before the all-important launch.