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May 16, 2019

FREE FROM & SPORT NUTRITION are gaining ground in ICE CREAM SECTOR

Following the INNOVA Consumer Research Survey 2018, 73,2 percent of Italian consumers admit to habitually tossing dessert and ice cream products into their shopping cart. Even if the future trend of “classical” ice cream will continue to grow, there are some trends to watch for.

The new product concept will stay in the refrigerated aisle next to the traditional one, enriching the product range and giving to consumers the alternative they are searching for.

MAINSTREAM VEGAN ICE CREAM - CHIMAB VEGGIE CREAM SOLUTION

Ice cream is a dairy product based on milk and milk is well known to cause problems for some. Dairy avoidance is becoming mainstream in recent years for a variety of reasons, not only medical: above all, it is sustainability as well as ethical concerns.

Chimab Ice Cream & Dairy R&D Lab developed VEGGIE CREAM, a food ingredient solution for the production of vegan ice cream, based on starches and vegetable proteins, ideal for vegans. The ice cream obtained is milk, lactose & caseins free: it is highly digestible, but according to consumers’ needs, it has the taste and the typical creaminess of the classic ice cream, with no cholesterol or animal fats. It has no aftertaste.

VEGGIE CREAM is allergen free and it has no added sugar: its unique texturizing properties allows to obtain a stable emulsion, with excellent creaminess and spreadability. VEGGIE CREAM formulation is suitable for artisanal lab and industrial process.

ICE CREAM GRABS A PIECE OF THE SPORTS NUTRITION MARKET

In 2018, in EU, dessert & ice cream products with high/added protein lunches are tripled compared to 2015. Dairy proteins are particularly valued because of their high level of absorbability.  

CHIMAB product range includes DAIRY and WHEY PROTEINS, perfect for different type of application. In addition to nutritional benefits and functional attributes, proteins can give functional contributions, by delivering structure and texture to the finished product. Our R&D Lab can develop the proper blend of proteins for a perfect ice cream.

NEW TREND FROM ASIA: MOCHI ICE CREAM

The adventurous consumer will be one of the main trends to watch in 2019. This trend has succeeded in introducing mochi ice cream into Europe mainstream trend. Mochi is glutinous rice pasta, combined with ice cream: a thin layer of mochi is used to enrobe a serving of ice cream. Mochi ice cream dessert are extremely versatile in terms of colours and flavours. Mochi ice cream is gaining ground in Europe thanks to the foodservice sector, like Asian restaurants, offering mochi ice cream in various flavours.

CHIMAB product range includes many natural colouring and flavouring ingredients for the perfect finished product. High-quality, consistent natural colours and colouring foodstuffs will give the product just the right visual appeal. CHIMAB R&D Lab can develop specific colouring and flavouring solution to meet technical and marketing needs. Furthermore, CHIMAB R&D Lab developed CREMIGEL product range, emulsifiers and stabilising system for ice cream production, for the perfect texture and structure.

SORBET & POPSICLES GET A HEALTH UPGRADE

Sorbet have long been appreciated as a “healthier” alternative to ice-cream. They are virtually fat free and much lower in calories than conventional ice cream. Health-positioned sorbets and ice cream are obliged to boast “no added sugar” claim or some other “clean label” ingredient.

CHIMAB Delimix Sugar Free is a fiber and sweetener-based solution, for sugar replacement during ice cream preparation. Thanks to Delimix Sugar Free it is possible to replace ingredients as glucose, dextrose or sucrose and to obtain a high-quality product, nutritionally balanced, low in calories and with low glycemic index. 

CHIMAB Partnership helps answer to any production or recipe needs: our in-house R&D Labs study and develop innovative solutions designed to delight consumers and meet your technical and marketing requirements. Contact us! chimab@chimab.it - +39 049 9201496