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North American Ed. Dec 2021
Asia/Pacific Ed. 2022
North American Ed. Dec 2022
Future Programs
Custom/On Site

Who Should Attend
The Book
Q&A's On Ice Cream
Accelerated Shelf-life
Antifreeze Proteins
Buttermilk: Use of
Calcium Nutrient
Content Claims
Chocolate Ice Cream:
Color in Ice Cream
Cost Management
Cost Management
Drawing Temperatures
Filtered Milks
Glycemic Index
"Good For You"
I/C: Formulation
Hybrid Products
Ice Cream as
Functional Food
Ice Cream:
Ice Cream Inclusions
Ice Cream: Shelf Life
Ice Cream Sweetness
Ingredients Cost
Lactose Reduction
Line Cost Averaging
Low Carb
Ice Cream
Low Carb
I/C: Formulation
Low Temperature
Meltdown Behavior
Mix Aging
Mix Composition:
Effect on Flavor
Mix Processing
No Sugar-Added
Ice Cream
Adding Inclusions
Preventing Soggy
Cones & Wafers
Premium Light
Ice Cream
Prevention of Coarse
Prevention of Fat
Sensory Evaluation-
Sucrose Replacement
Sweeteners: Blending
Vanilla Crisis I
Vanilla Crisis II
Visual Defects:
Pink Discolouration
Visual Defects:
White Particles
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Questions & Answers
from "On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.

Ice Cream as Functional Food:

Question: How can frozen desserts participate in the functional foods trend?

Answer: Ice cream and similar products are inherently good sources of nutrition. They also are good carriers of value-added ingredients including nutrients and nutraceuticals not normally found in frozen desserts. Ice cream can be easily flavored and colored to match virtually any added nutrient and can hold within its structure both particulate and semi-solid inclusions. Fortification can be as simple as adding protein, vitamins, minerals or complex carbohydrate. It can be a bit more complex through the addition of a variety of biologically active "nutraceutical" compounds. In frozen novelty applications, the value-added ingredient could be added topically in the form of a crisp or chip, or with cone novelties, the cone itself can be an effective carrier.

In most cases, the impact of added ingredients on ice cream behavior and properties can be anticipated and managed. For example, the impact on freezing behavior and heat shock stability is directly related to the amount, type and point of addition of ingredient. Background flavors or masking agents can be used to address negative flavor effects. Label statements such as nutrient content claims can be easily engineered into almost any given formula or product. Keep in mind that because many frozen desserts contain air (overrun) and have a relatively small serving size (a half-cup,) the ability to add enough of a given nutrient to achieve any given claim is limited.

From a marketing perspective, there is always the issue of the FDA-required disclosure statement when making health, nutrient content or structure/function claims. Disclosure statements are required when the per reference amount of the food exceeds 13g total fat, 4g saturated fat, 60mg cholesterol or 480mg sodium. Health claims, which relate specific nutrients to migration of specific diseases, are limited and difficult to execute in frozen dairy desserts. Nutrient content claims specifically address the presence, absence or quantity of a specific nutrient. Such claims are realistic in frozen desserts. Structure/function claims relate a specific nutrient to a healthful side benefit. These need to be carefully prepared, supported and designed into the product to adhere to current regulatory requirements.

With all these considerations, frozen desserts most readily adaptable to nutrient fortification and inclusion of nutraceuticals are either low-fat or nonfat ice cream, frozen yogurt, sorbet, sherbet and water ice. With care, these frozen dairy desserts can be used successfully to deliver unique nutritional benefits to consumers beyond the basic nutrition of current products. It's important to remember, though, that frozen dairy desserts are positioned as "fun food" and consumers may have difficulty accepting them as products delivering more than basic nutrition.

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