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Bayn Europe and BFS combine to create sugar-reduced soft ice cream

By Jim Cornall contact

- Last updated on GMT

Bayn Europe and BFS worked together on creating a reduced sugar soft ice cream.
Bayn Europe and BFS worked together on creating a reduced sugar soft ice cream.

Related tags: Milk

Swedish sugar reduction developers Bayn Europe and the German application and ingredients company Bioscience Food Solutions (BFS) have created what they say is “an indulgent 75% sugar-reduced soft ice cream which is in taste and texture almost indistinguishable from the traditional, high-caloric counterpart.”

The product will be on display at food ingredient exhibition FiE from November 28-30 in Frankfurt, Germany.

According to Bayn, reducing the sugar content in soft ice cream is challenging, as the sugar acts not only as a sweetener but also has an antifreeze functionality; also, less sugar can result in blocked machines during production.

Consortium for production

Lucy Dahlgren, founder and CEO of Bayn Europe, said sugar reduction is complex, requiring a scientific approach in the fields of ingredients, nutrition and sensory application.

She also said it requires a consortium, “because the solution is never a single ingredient.”

Sebastian Jakob, founder and managing director of BFS, said, “To reduce the calorie content in both dairy and non-dairy soft ice cream, the team from Bayn worked on the project, six food technologists from us – and our partner network also put large effort into achieving the ultimate formulation.

“Futura Ingredients has taken the major part in developing the texturizing system to provide the required stability and texture, Mokate adds creamers, Kall Ingredients puts isoglucose in the mix and the vanilla taste is delivered by Camlin Fine Sciences​.”

Related topics: R&D, Ice Cream

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