Developing a Low Fat and Low Calorie Soft Serve Ice Cream
16 Feb 2015 | NIZO food research
This is Rob Wires at the Horiava in Amsterdam, and I'm here with Renee Flores from NISO Food Research and Nizo are highlighting a very interesting concept here for a low fat, low calorie ice cream.
Rene, can you explain a bit about this concept and the technology behind it?
Yes, I can.
So, the ice cream that we're presenting at the Horeava contains 99 kilocalories per 100 g of ice cream.
Of course, the question is, do we do something special to it?
To be honest, no, because all the ingredients inside this ice cream are the natural ingredients which you find in normal soft serve ice creams.
So the natural milk proteins, the natural.
Sugars and so on.
No artificial sugars are used.
What we have done is to take, to use a technology which actually allows the full potential of the milk proteins to do their work and basically take over the role of fat within the ice cream to make a creamy perception and yeah, a full fat perception.
How did this concept come about?
What was behind the development process?
Behind the development process is a technology platform at NIO which is called Food Proteins Next, where we are developing knowledge and own technologies and based on our dairy technology that we have developed within the program, we were able to come up with a technology to make such an ice cream.
Are there other potential applications for this type of technology?
Of course the answer is yes, because Once you know how to make use of the full functionality of milk proteins, you can apply that type of knowledge of course in other products milk proteins are used.
You can think about yogurts or maybe cheese or other food products where the milk products are a part of.
What is your aim at this show in terms of promoting this concept?
The aim of this show is we have come up with a Final product where we have worked on the flavor and on the mouthfeel and on the perception and the idea of Nisso is to present this to potential customers and at this moment we are also discussing this with customers to see if they are interested in taking over this technology in a license or make their own ice cream based on this Nissan knowledge.
Thank you very much.
