Danisco develops super low-fat ice cream

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.

19/05/06 Danisco can now offer customers and consumers ice cream with less than 1% fat. Based on its CREMODAN IcePro technology, preventing unwanted ice crystals from forming in ice cream, Danisco has developed a new ingredient blend, 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. However, consumers will only choose low-fat ice cream if the quality is just as high as in products with a high fat content, and 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. In addition, the quality of the ice cream is long-lasting, as the blend prevents the formation of unwanted ice crystals,’ says Jens Holstborg, Director Global Product Management.

CREMODAN LF IcePro has already been launched in the US where it was well received. Now it is being introduced in Europe, opening up for super low-fat ice cream in 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%, 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% of the total market.