The objective
Create a vegan ice cream with a label-friendly stabiliser system, while maintaining deliciousness and the nutritional balance of the recipe.
The challenge
We had to understand the complex role of stabilisers in the manufacture, sensory experience (creaminess, coldness, texture, melting profile) and shelf life (freeze-thaw stability) of vegan ice cream.
The approach
- Investigate and establish excellent process performance for bulk vegan ice cream, with good overrun capacity that would deliver core processing requirements and shelf-life stability.
- Research and develop an acceptable melting time, to deliver indulgent mouthfeel and a soft texture.
- Use label-friendly, plant-based ingredients with no E-number declaration.
