The pending change to nutrition labeling regulations requiring the declaration of “added sugars” (AS) in the Nutrition Facts panel is likely to make AS content the subject of competitive market positioning. The pending increase in ice cream serving size from 1/2 cup to 2/3 cup (which increases AS by >30% per serving) further complicates AS management.
The regulation change defines AS as all “sugars” (i.e., the sum of all mono- and disaccharides) used in ice cream except for lactose introduced via dairy ingredients. The most direct way to reduce AS is to decrease the levels of sucrose and other sources of sugars. In doing this, it is necessary to consider the contribution of sugars to sweetness, as well as their influence on freezing point and on bulking effects. Management of water mobility is important to the retention of structural properties that are key contributors to freezing behavior and sensory properties (body, texture, flavor delivery), particularly in regard to control of ice crystal and air bubble growth.