Rebalancing the ice cream market

A new system reduces calories in no-added-sugar ice cream formulations by replacing bulk sweeteners with a tailored range of Tate & Lyle sweetening systems.

Tate & Lyle is launching two Solution Sets for European ice cream manufacturers called Ice Cream Rebalance 001 and 002 as part of the Tate & Lyle Rebalance range.

Tate & Lyle Rebalance is a unique ingredient service – giving brands a healthier profile without compromising taste. Ice Cream Rebalance 001 and 002 will enable the industry to offer consumers products that are lower in calories, carbohydrates and fats but have all the taste of indulgence ice cream.

Tate & Lyle’s Ice Cream Rebalance 001 is a complete sweetening system, which includes SPLENDA Sucralose. It reduces calories in no-added-sugar ice cream formulations by replacing bulk sweeteners with a tailored range of Tate & Lyle sweetening systems. Ice Cream Rebalance 001 maintains creaminess and controls the texture of products whilst reducing carbohydrates by 35 per cent, sugars by 73 per cent and fat by 33 per cent against samples of indulgence and light ice creams.

Tate & Lyle’s Ice Cream Rebalance 002 is also a complete sweetening system including SPLENDA Sucralose, but is designed for reduced sugar ice cream and allows higher fat reduction.  Again retaining creaminess and taste qualities, Ice Cream Rebalance 002 can reduce sugars by 50 per cent, fat by 56 per cent and overall energy by 30 per cent when compared to regular products.  Both solution sets reduce glycaemic carbohydrates.

During independent sensory research both Ice Cream Rebalance 001 and 002 were tested against 12 leading products on the market.  It was found that they beat all light ice creams in a range of tests for positive sensory qualities including creaminess, vanilla and dairy.  Even with their substantially lower fat, sugar and calorie content, the solutions matched many, and even beat some, of the indulgence products on the market in such sensory tests.

Both solution sets were also found to have less negative sensory attributes - such as powdery texture, iciness and off flavours – than all the light and indulgence products they were tested against. 

“Consumers are becoming increasingly interested in the nutritional profile of products and we can help the food industry rise to that challenge. Many people want to choose products with reduced calorie, fat or sugar claims but they do not want to compromise on taste,” says Tate & Lyle’s Mike Augustine, Global Vice President, Applications, and Technical Service.

Recent consumer research indicated that 25 per cent of people want to see lower fat and lower sugar ice creams available in shops.  The study, carried out by Incepta Market Intelligence Research, found that 73 per cent of ice cream buyers would probably or definitely buy a lower fat, lower sugar ice cream.  Tate & Lyle is enabling the industry to meet that demand for change without compromising on taste.
“Tate & Lyle is working with the food industry and creating new ingredients solutions that can strike that balance.  We believe that these ice cream solutions meet consumer demand and can help facilitate increased choice in marketplace.” 

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