Tate & Lyle introduced two prototypes designed to boost the creamy taste of ice cream.
Using CREAMIZ as its foundation, Tate & Lyle, Decatur, Ill., developed CREATE, which features an enhanced creamy texture and can supplement the indulgent mouthfeel of traditional ice creams without increasing the levels of fat and at a low cost. CREAMIZ has already been used in a wide range of yogurt and dessert applications.
"Our research shows that indulgence is crucial for success in the ice cream market,” says Clotilde Feuillade, product manager texturants, Tate & Lyle Speciality Food Ingredients. “This is especially true of the premium segment, where people are looking for a smooth, creamy, dense tasting experience. CREAMIZ helps to make the mouthfeel smoother and richer without adding fat.”
For manufacturers looking to lower both the fat content and control the cost of their ice cream products, Tate & Lyle developed OPTIMIZE. Although dairy is key to the mouthfeel of ice cream, using CREAMIZ as a fat replacement ingredient can help manufacturers reduce an ice cream’s fat content by 20% and deliver significant cost savings, while retaining the product’s original creaminess and texture.
CREAMIZ can be used on standard food manufacturing lines and does not require any change in the manufacturing process.