Stevia Formulated Ingredients Now Viable for Multi-Billion Global Ice Cream Market

This breakthrough technical development by world class formulators Firmenich and Danisco allows stevia to be supplied on global scale to a major new application area.

2 Nov 2009 --- PureCircle has announced that Danisco, along with its collaboration partner Firmenich, have successfully formulated ingredients using stevia as a sucrose replacement, initially in vanilla and lemon sorbet ice cream, opening up new opportunities for the natural zero-calorie sweetener.

Firmenich recreated the sweetness and flavour performance of full-sugar products by combining PureCircle produced Reb A with its own ModulaSense technologies. These modulate flavour and taste, and include sweetness and 'mouthfeel' enhancers as well as masking flavours to maximise the taste profile of stevia.

Danisco contributed its experience of using optimal combinations of bulking agents, alternative sweeteners and emulsifier/stabiliser systems to ensure the consistency of the ice cream.

Sugar replacement requires a complete product reformulation to restore the texture, structure, taste and flavour properties of ice cream, the companies said, adding: "Sweetness is also an essential sensory factor influencing the flavour perception and profile - for example, the balance between sweetness, acidity and flavour is a key success factor for sorbets," PureCircle Director Sales & Marketing, Peter Milsted, said: "Ice cream is a major new market for stevia. The roll-out of productscontaining stevia is accelerating, driven by consumer demands for full taste with lower calories and natural ingredients. Ice cream on average contains over 20 percent sugar and the industry consumes over two million tonnes of sugar annually. This breakthrough technical development by world class formulators Firmenich and Danisco allows stevia to be supplied on global scale to a major new application area".