Ice cream has never lost its popularity as a dessert or a refreshing indulgence, yet the health-based consumer trend towards plant-based and low-fat products creates challenges for ice cream makers.
The natural ingredient chicory inulin can successfully replace sugar and fat in ice cream, resulting in a high-quality, ‘guilt-free’ product. It also enables manufacturers to make claims such as ‘low fat’, ‘low sugar’ or ‘low in calories’. Chicory inulin gives ice cream – even low-fat versions – a creamy mouthfeel. It also makes ice cream melt homogenously and improves its heat-shock stability. Moreover, chicory inulin can also be used as a sugar replacement in sorbets and frozen desserts.