The sector is dedicated to ice cream industry, semi-finished products for artisanal ice cream and frozen desserts producers to support them in innovating and improving the finished products in terms of structure, taste and wellness. Attention to the lifestyle trends and the needs of consumers wanting good and healthy products, and those of the industry, looking for high tech applications. Proposals and innovative solutions for every need: structure, resistance to melting, air distribution and stable overrun, better formulation of recipe, mouthfeel, aroma release, appearance, longer shelf-life, productivity enhancement and cost limiting, reduction of sugars and fats, replacement and/or elimination of hydrogenated fats, palm free solutions, clean label (no E numbers) and many more. Technical assistance and partnership guaranteed by our R&D team.
Recent consumer researches in food industry show a continuous tendency to healthy products without additives. Some trends are driven by government pressures (sugar tax), while others are driven by the continuous search for products with a short and clean label: a few simple ingredients and zero additives. (Mintel, 2019; Innova Market Insights, 2018-2019).
Producers who want to respond to consumer demands and add new "healthier" and "natural" references to their product range must reconcile production needs with customer demands, paying attention to the taste and structure of the finish product, that must stay stable and inviting. The product must be tasty and delicious, but in line with health trends.
The R&D labs of CHIMAB ICE CREAM developed CREMIGEL NATUR, an exclusive food ingredient solution designed for the production of clean label ice cream, without E numbers. The solution is based on native starches, fibers and vegetable proteins and working in synergy with other natural ingredients, allows to obtain a healthy, tasty and clean label finished product. The CHIMAB solution can be used both with animal milk and with vegetable milk, to meet also the segment of vegan or flexitarian consumers, who choose foods of plant origin for their diet.
CREMIGEL NATUR solution can be used in traditional production facilities, industrial plant or artisanal lab: with an easy production process it is possible to obtain a neutral ice cream, that can be tailored with different taste or inclusions.
The finished product maintains a stable texture, with high resistance to melting, good mouthfeel and spreadability.
CREMIGEL NATUR can be combined with DELIMIX SUGAR FREE , for an ice cream with good nutritional profile, low in sugar and wit low glycemic index.
CHIMAB food ingredient solutions can be tailored following different production or recipe needs, for unique and characteristic product.
Contact us and discover what we can do for you: chimab@chimab.it; +39 049 9201496
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.
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.
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.
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 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