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.”