Tharp’s Food Technology and Steven Young Worldwide are introducing a new product concept they say produces the world’s first true sugar-free frozen dairy dessert. The concept, which the two ice cream consultants developed jointly, combines novel formulation approaches with commercially available ingredients and can be produced using traditional ice cream manufacturing processes.

The sugar-free frozen dairy dessert offers several key features including a dairy base that is lactose-free and glycemic sugars-free, no addition of high-intensity sweeteners, superior resistance to heat shock, significant dietary fiber levels, and compatibility under proposed modifications to the Ice Cream Standards of Identity. More details will be shared at the developers’ three-day technical course which begins Nov. 29 in Las Vegas.

Assisting and supporting development were David Michael & Company, SPI Polyols, FMC BioPolymer, Matsutani America, Protient Inc., Zackler & Associates, and Dairy Foods magazine.

“The concept of a true sugar-free frozen dairy dessert without the use of high intensity sweeteners combines the novel use of unique functional, compositional and flavoring ingredients never before executed in any finished frozen dessert,” says co-developer Steven Young.

Bruce Tharp adds, “Accomplishment of superior freezing performance and heat shock resistance includes the careful management of freezing point. This is a major element in delivering the physical and sensory characteristics we seek both at the freezer and in the finished product.”

Tharp’s Food Technology (www.brucetharp.com; 610/975-4424) and Steven Young Worldwide (www.stevenyoung.net; 281/596-9603) each offer guidance regarding concept development, formulation, ingredient selection, claims verification, and other technical assistance to those wishing to commercialize sugar-free frozen dairy desserts. Formula basics are available on a license-free basis.

To register for the Las Vegas course, visit (www.onicecream.com).