Agri-Food Innovation
Fruity Sugar-Light Scoops: Indulgent Non-Dairy Plant-based Ice Creams
Plant-based ice cream recipes that are low in sugar and fat, high in dietary fibre, and entirely dairy-free, offering a healthier alternative to traditional and existing plant-based frozen desserts. This solution aligns with the rising demand for guilt-free, nutritious, and flavourful frozen treats.
Technology overview
In response to a growing consumer demand for healthier and more flavourful options, the ice cream industry has seen a trend toward frozen treats that can marry both wellness and taste.
Plant-based ice cream offers a healthier alternative to traditional dairy-based options by replacing animal milk with non-dairy alternatives that are lower in saturated fat. Nevertheless, despite the associated health benefits from the plant-based ingredients, many plant-based ice creams still pack a significant amount of sugar, which is usually added for the functional purpose of achieving an optimal melting temperature.
Technology features
Three plant-based recipes have been developed that are truly healthier options, featuring reduced sugar content, minimal fat content, and a rich source of dietary fibre as compared to commercially available products.
The plant-based ice cream boasts the following distinctive attributes:
Low in sugar
Low in fat
High in dietary fibre
Non-dairy content
Potential applications
This non-diary recipe is ideal for manufacturers targeting individuals who are lactose intolerant, as well as health-conscious individuals seeking guilt-free frozen delights, including sorbet.
Benefits
A truly wholesome ice-cream
Enhanced nutritional value
Standard production process with no additional equipment required
Commercialisation
This technology is available for licensing and deployment.
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