While children have traditionally been the main target for ice-cream manufacturers, the category is now being increasingly segmented and driven by increasing health consciousness among consumers. Therefore, new products need to be healthier versions of existing product lines, as well as offer flavour or packaging innovation. Caron Yong, Danisco's technical sales manager, discusses how the company's ingredients can be used to develop healthier ice-creams. With increasingly sophisticated consumer expectations and changing definitions of what constitutes a healthy product, innovation efforts in ice-cream and frozen desserts are focusing on removing or reducing the components with a negative health image, such as fat, sugar or calories, and adding ingredients that have functional properties, including vitamins, minerals, plant sterols, prebiotics and probiotics.
展开▼
