In our February column we discussed the importance of digestive health as the basis of all good nutrition and the role ice cream products could play in terms of providing probiotic (consumption of “live and active beneficial” bacteria) and/or probiotic friendly (that is, prebiotic) mix ingredients. We reviewed delivery of probiotics via active culturing and/or cold inoculation.
There are other options to consider. These may be in the form of particulate and/or syrup inclusions. Specifically, to “fortify” a mix (which may not be cultured, cold inoculated or formulated with prebiotic ingredients), it is conceivable that fat-modified (reduced-fat, low-fat or fat-free) and/or sugar-modified ice creams (lower sugar, no sugar added or sugar-free) could be enhanced and re-positioned with the simple addition of properly formulated and applied particulate and syrup inclusions.