The laws of chemistry and physics have not changed since the Big Bang. Not all these laws are known, and we continually learn more, leveraging novel approaches, processes, and/or formulations to create truly new products.
This includes additions to our ingredient toolbox. Throughout the past few decades, we have reduced, replaced or omitted fat in frozen desserts to mixed results related to manufacturing, eating quality and resistance to heat shock. The same seems to be true with efforts to reduce “sugars” (e.g., no sugar added, sugar-free formulations.)