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North American Ed. Dec 2021
Asia/Pacific Ed. 2022
North American Ed. Dec 2022
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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.

"Good For You" Frozen Desserts - Formulation Considerations:

Question: What considerations are necessary when formulating “good-for-you” frozen desserts?

Answer: It is only possible here to cover a few general aspects of what needs to be taken in into account when formulating healthy eating ice creams. In many respects, the answers are much the same as if formulating standard ice creams. Responses to many elements of this question can be found in archived Tharp & Young On Ice Cream columns at These include formulation of ice cream modified re fat (reduced, low and fat-free) and carbohydrate (lactose-free, no sugar added, sugar-free, low carbohydrate and low glycemic index) and other nutrition related “hot topics”.

Key considerations when formulating “good-for-you” ice cream are what you wish to accomplish and what you want to promote about the finished food. These are determined by balancing marketing and other business-related objectives with regulatory limitations and allowances. That is, when considering a specific “good-for-you” claim it is always good to consider finished weight (pounds per gallon) and compositional limitations amongst other objectives.

Working backward from a target finished weight per serving can help fix levels of certain compositional factors such as total fat, total saturated fat, total sugar(s), total carbohydrates, calories, etc. Further, if nutritionally efficacious ingredients (i.e., “nutraceuticals”) are to be added, their use rates need to be worked into the basic ice cream mix and be compatible with the predominance of scientific peer reviewed literature for that specific nutrient or ingredient and the physical performance needs of the mix.

Nutrient content targets are critical when considering nutrient content claims. They are also critical when health claims (implied, expressed or qualified claims that couple ingestion of a nutrient with a specific disease) or structure/function claims (claims that “help maintain good health”) are desired. Health claims are strictly regulated and many times require one or more nutrient content claims or targets and general dietary restrictions in order to apply the claim.

Structure/function claims are less restrictive but require sound scientific principles and evidence to support the eventual claim. As always, it is advisable to seek the council of an appropriate scientific and regulatory authority when considering product claims of any type.

Other factors also need to be taken into account. Flavors and flavorings can add significant amounts of total fat, sugars, etc. The addition of particulate and variegated inclusions can make or break any nutrient content target and, thus, any claim being sought. Economics becomes important as any given “good-for-you” ice cream may, or may not, meet financial objectives of the business. Direct or indirect claims, such as “natural” or “organic”, can also effect what can or cannot be done.

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