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by Karen Nachay

Will you follow the path to the Light Side or be seduced by the Dark Side? How about sampling both with two limited-edition ice cream products that celebrate the Star Wars universe. Photo courtesy of Ample Hills Creamery

The Inside Scoop on Ice Cream Ingredients

ce cream is more than a sweet ice cream varieties made with favor- the light side and dark side of the treat. Technically, it is a combina- ite branded confections like Snickers, force with two limited-edition offer- Ition of ingredients that provide Oreo cookies, Heath English toffee, ings aligned with the Star Wars: The thickening, soft gelling, and thin film and Girl Scout Cookies Samosas. Force Awakens movie. The Light Side formation to produce a frozen prod- There’s ice cream, frozen yogurt, and is a marshmallow ice cream with uct with both fat dispersed in water gelato, and products that are lac- crispie clusters and cocoa crispies and air dispersed in water emulsions, tose-free, gluten-free, reduced-fat, while The Dark Side is a dark choco- and a long shelf life, says Donna fat-free, and sugar-free. Frozen ice late ice cream with espresso fudge Klockeman, senior principal food cream novelties come in sandwich brownies, cocoa crispies, and white scientist at TIC Gums, White Marsh, and bar forms, on a stick, or in differ- chocolate pearls. Manufacturers can Md. (ticgums.com). But you can also ent shapes (i.e., Mickey Mouse– also adjust the texture of the finished think of ice cream as a blank canvas shaped novelties available at Disney product to differentiate the product, from which manufacturers can for- Parks), and topped with flavored and creating ice cream that ranges from mulate products with creative flavors colored coatings. Another opportu- dense to fluffy to soft (as in soft- and interesting textures. nity for manufacturers to get creative serve ice cream). Using fats and Consumers will find such variet- with their ice cream formulations is protein (from dairy), sweeteners, and ies as Green Tea, Toasted Sesame with limited-time offerings and prod- stabilizers from various sources, Brittle, and Pineapple Coconut from uct tie-ins. Ample Hills Creamery, a along with any number of colored and Häagen-Dazs and Pumpkin privately owned ice cream shop in flavored inclusions, creates ice Cheesecake, Salted Caramel Brooklyn, in collaboration with cream products in a range of styles Brown-ie Ale, and Peach Melba from Disney Consumer Products, gives a and flavors, from nostalgic favorites Ben & Jerry’s. Breyers offers several Jedi the chance to choose between to new sensory experiences. pg 114 04.16 • www.ift.org Functions of Dairy Ingredients for improvement in yields through and dairy-based frozen products to A wide variety of dairy ingredients, higher overruns.” highlight the functionalities of dairy including whole and skim milk, The U.S. Dairy Export Council, ingredients. Cream (40% fat) and cream, whey protein concentrate, Arlington, Va. (thinkusadairy.org), skim milk powder are each used in and milk powder, provide the all- offers formulas of popular ice cream both hard-packed ice cream and important emulsification and texturizing functions to ice cream. Scan the labels of ice cream prod- Trends to Watch ucts and you may even find dairy While children may tend to ingredients like lactose, demineral- anilla, chocolate, and offerings.” Finally, Oscarson prefer vanilla, chocolate, ized whey, and butterfat listed. The strawberry are top flavors mentions that some manufacturers and a few other traditional flavors, perhaps one day first two provide sweet flavor and Vbased on new product are formulating with savory this young ice cream lover milk solids-not-fat while the butterfat introductions for ice cream and ingredients to create a special might venture to try ice contributes flavor and mouthfeel and frozen novelties within the United flavor experience. She describes cream made with tropical thickening enhancements, explains States, with other flavors like this as “a slight savory approach fruits, tea, bacon, or even chili peppers. Susan C.G. Larson, associate vanilla bean, ginger, cappuccino, with products introducing unique © Fuse/Thinkstock researcher at the Center for Dairy and honey gaining in popularity, flavor combinations like Research at the University of says Pamela Oscarson, consumer ginger lemongrass Wisconsin–Madison. insights manager at FONA sorbets and The whole milk and heavy cream International, Geneva, Ill. (fona. toasted green used in ice cream formulations con- com). In addition to this, she tea with hints tribute fat, which is responsible for explains that there are a few other of toasted improving density and developing a trends spotted within this category, brown rice.” smooth texture, along with giving the which she calls health focus, finished product overall richness. distinctive characteristics, and a The milk fat content in ice cream can savory approach. Healthier food range from 10% to up to 16%. choices, even for foods that are Premium ice creams, which have indulgent, are on the minds of many creamier textures and a very rich consumers. “Some products are taste, have milk fat contents in the taking a healthier approach, upper range. The fat molecules in focusing on the healthy halo for an whole milk are tiny globules sus- otherwise sinfully indulgent item pended in a liquid. On the surface of with new products touting protein each globule are the milk proteins content, high in fiber, detox casein and whey that have emulsifi- popsicles made with real fruit and cation properties to keep the fat vegetables, and hydration benefits suspended in the liquid. Nonfat dry from coconut water,” she says. milk solids also contribute to the Consumers are also seeing overall body and smoothness of ice emphasis placed on the types of cream. ingredients used in ice cream. “We In addition to providing functional are seeing new products flavored benefits, dairy ingredients can offer with distinctive characteristics and cost benefits to manufacturers. calling out origin such as Amalfi “There is a cost opportunity to using lemon, Aztec chocolate, and dairy ingredients that is two-fold,” Madagascar bourbon vanilla, says Larson. “Not only can cost sav- providing a premium experience ings occur when formulating is done to consumers with unique flavor correctly, but there is an opportunity

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The Inside Scoop on Ice Cream Ingredients continued...

protein is used in the nonfat ice cream In soft-serve ice cream, whey proteins can provide enough thickness formula. Ingredients like these, especially so the ice cream holds its shape while still maintaining a soft and creamy texture and appearance. whey protein concentrates with higher © Hemera Technologies/PHOTOS.com/Thinkstock protein levels, can be used to boost the protein content of the finished product, says Larson. (The nonfat ice cream for- mulated with whey protein concentrate 80% has 9 g of protein/100 g serving.) Ice cream manufacturers can choose from a number of whey protein ingredi- ents and more to bring the desired creaminess and stability to their prod- ucts. Within its comprehensive range of whey protein ingredients, Hilmar Ingredients, Hilmar, Calif. (hilmaringredi- ents.com), offers several whey protein concentrate and whey protein isolate ingredients that bring emulsification and improved mouthfeel to ice cream and frozen dairy products. Milk proteins sold under the IdaPro brand from Idaho Milk Products, Jerome, Idaho (idahomilkprod- ucts.com), are used in hard-pack ice cream formulations, where they stabilize the ice cream structure and provide a creamy texture. The milk protein ingredi- ents also give body and mouthfeel to low-fat and nonfat hard-pack ice cream. Finally, Agropur Ingredients, La Crosse, Wis. (agropuringredients.com), manufac- tures dairy ingredients for ice cream applications under it Cornerstone and Darigen lines. The Cornerstone ingredi- ents are dairy proteins that can replace nonfat dry milk solids, improve resistance hard-packed premium ice cream. Cream is used to develop mouthfeel and thicken Reducing fat or sugar in an ice cream formulation the ice cream as well as contribute to the affects several qualities of the product, color and flavor in these two types of ice cream products, says Larson. Skim milk and this is where stabilizers can contribute functionalities. powder lends emulsifying, water binding, aeration, and foaming functions not only sample formulas provided by the USDEC, to thermal shock and meltdown, and offer to the two hard-packed ice cream formu- whey protein concentrate forms stable emulsion stability that is comparable to las, but to formulas for soft-serve yogurt emulsions, binds water, aids in the thick- skim milk. Darigen is a cost-effective mix, nonfat ice cream, and soft-serve ice ening of the product, provides milk nonfat milk solid ingredient for use in cream dry mix. solids-not-fat, and contributes to the soft-serve ice cream, where it functions In formulas for frozen dairy-based overall stability of the system, says as a 1:1 nonfat dry milk replacer. treats made with less fat like soft-serve Larson. In addition to these, whey protein frozen yogurt or nonfat ice cream, con- concentrate has whipping/aeration func- Stabilizers for Quality and Consistency sumers expect the quality and flavor to be tions that help stabilize and strengthen It is common practice for food manufac- as close to traditional ice cream as pos- air cells, leading to a smooth and creamy turers to add stabilizers to ice cream sible. By using whey ingredients, texture, according to the USDEC. Whey formulations, as these ingredients offer manufacturers can achieve some of the protein concentrate has protein levels several functional benefits to the stability same functionalities that dairy ingredi- ranging from 34% to 89%. One with 34% and texture of the product and help ents with higher amounts of fat would protein is used in the soft-serve frozen ensure quality through the entire pro- provide (USDEC 2007). In both of the yogurt formula while another with 80% cessing and manufacturing stream. “One pg 116 04.16 • www.ift.org [INGREDIENTS]

The Inside Scoop on Ice Cream Ingredients continued... of the biggest challenges is maintaining Some of the commonly used stabilizers in heat shock. The ingredients also help the quality of the ice cream through ship- ice cream include agar-agar, gums like control ice crystal growth and improve ping and storage,” says Ann Tigges, guar, xanthan, gellan, and locust bean, the texture of ice cream. Small ice crys- technical service, dairy, at Cargill, carrageenan, carboxymethyl cellulose, tals result in a smooth and creamy ice Minneapolis, Minn. (cargill.com). “The sodium alginate, and gelatin. Other ingre- cream whereas large crystal sizes give frozen transportation system from pro- dients like egg yolk, monoglycerides and ice cream a coarse and grainy texture. ducer to distribution center to diglycerides, and polysorbate 80 are Product formulations, processing, pack- supermarket to consumer freezer can emulsifiers, but can be thought of as sta- aging, and distribution channels can have many points where the ice cream bilizers because they stabilize emulsions influence the texture and stability of ice might be defrosted slightly. Every time in ice cream. cream, particularly the consistency in that happens, the eating quality dimin- Stabilizers contribute to the overall size and number of ice crystals that start ishes a little. The use of quality gums and consistency and improve the shelf life of off processing with the initial freezing of hydrocolloids helps prevent that decline.” ice cream by helping the product survive ice cream, says Klockeman. After the ice All Chocolate, All the Time

hocolate—one of the top favorite ice cream flavors—is brown spirit, or champagne flavors.” quite versatile as an ingredient. Laura Bergan, director of The company approaches innovation from both an ingredi- Cinnovation and market development at Barry Callebaut, ent development perspective and an applications perspective, Chicago, Ill. (barry-callebaut.com), offers some suggestions on allowing it to develop interesting product concepts from its how manufacturers can use chocolate ingredients to give specialty ingredients, says Bergan. Recently, the company has chocolate ice cream lovers interesting ways to get their choc- developed a coffee cocoa nib ice cream product concept olate fix, and pair other ingredients with chocolate ice cream (vanilla ice cream enrobed in Barry Callebaut’s mocha-flavored for interesting flavor and texture experiences. coating and then rolled in cocoa nib) and double-dipped fla- “One way ice cream manufacturers can differentiate their vored product concepts (ice cream dipped in a mocha-flavored products from competitors is by adding texture and flavor with coating and then a caramel coating). Bergan explains that very small chip inclusions.” She adds that the company manufacturers can use the company’s microchip as a blend-in recently launched colored and flavored small compound chips to create a textured, crunchy ribbon-like effect in ice cream (a “that are a smart solution for ice cream manufacturers looking crunchy variegate), chocolate inclusions in ice cream sand- to add three effects (texture, color, and flavor) with one ingre- wiches and smaller inclusions as toppings, and colored and dient product.” The company also explores new color and flavoredEZ melts as blend-ins to make textured ice cream. flavor combinations. “Fruit flavors can complement chocolate ice cream very well, such as a raspberry chocolate ice cream bar,” says Bergan. “Even brown-type flavors, such as a mocha coating pair well with a chocolate ice cream bar. These fla- vored and colored coatings can also be applied in ice cream novelty cone products for enhanced color and flavor detail.” Consumers are more willing to try flavor combinations that go beyond the traditional. Bergan suggests exploring sweet and savory and heat and sweet combinations. Some examples she mentioned are salted chocolate as a take on salted cara- mel, chocolate paired with tea flavors like green tea, smoked chocolate, and chocolate paired with chili peppers. Consider alcohol-inspired flavors, too. “Chocolate and alcohol are also indelibly linked, with liquor-filled chocolates being category- leaders for decades,” she says. “This can be translated in ice cream through pairing chocolate flavors with red wine,

Chocolate, chocolate, and more chocolate. Different types of chocolate can be used to coat ice cream bars. Try flavoring the coating with mocha, mint, coconut, raspberry, chili peppers, and more for further flavor experiences. Or mix nuts, seeds, or cookie bits into the coating for crunch and flavor. © A_Lein/iStock/Thinkstock

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Westchester, Ill. (ingredion.us). This ingredient is composed of tara gum, cit- rus fiber (dried orange pulp or citrus flour), and guar gum. Reducing fat or sugar in an ice cream formulation affects several qualities of the product, and this is where stabilizers can contribute functionalities. The tex- ture of ice cream changes, particularly the creaminess, smoothness, and melt- down properties, and these changes affect how different flavors are per- ceived in the final product, explains Gonzales. When the sugar content is reduced, it changes sweetness percep- tion and affects crystal formation and stability over shelf life, he adds. Ingredion offers a broad range of ingredients suited for formulation in ice cream products with reduced fat or sugar contents. Two Smooth ice cream is the result of small ice crystals. So much of crystal formation is dependent on processing and freezing and that Gonzales notes are N-DULGE CA1 ingredient interactions. © OlgaMiltsova/iStock/Thinkstock tapioca maltodextrin that provides creaminess and enhanced mouthfeel for cream has fully hardened, changes in crystals, ingredient manufacturers have low-fat dairy products, and NOVATION temperature affect the size of crystals, developed gums, fibers, and other similar 8300 functional native rice starch that she adds. “Even as the product is stored ingredients to address this. For example, provides creaminess and mouthfeel with at very low temperatures, there is an Ingredion’s HYDRO-FI TGC-1100 stabilizer excellent freeze-thaw stability. equilibrium balance between water and blend helps reduce ice crystallization, Klockeman explains that TIC Gums’ ice.” Knowing that ice crystal formation improve melting properties, and produce Nutriloid 7000 boosts soluble dietary fiber affects the appearance, texture, and a smooth, creamy texture with improved levels in ice cream and improves mouth- shelf life of ice cream, and that it is overrun, explains Ivan Gonzales, market- feel without changing the viscosity of the important to control the size of ice ing director, dairy, at Ingredion, finished product, while soluble fibers can Creative Concepts

ach year, Sensory Effects, Bridgeton, ice cream with apple strudel chunks and rib- strawberry and a ribbon of salted pretzel Mo. (sensoryeffects.com/featurefla- bons of apple cranberry spice variegate. variegate. Evors), analyzes consumer demographics • Coconut Pie in the Sky. Coconut cream • Espresso Yourself. Brown sugared cof- and dessert menu trends and develops inno- pie ice cream sprinkled with coconut shreds, fee ice cream with chocolate espresso vative frozen dessert concepts to highlight mixed with pie crust pieces, and twisted with flakes, pie crust pieces, and swirls of its flavor bases, variegates, and inclusions. a meringue ice cream. espresso variegate. Concepts for 2016 included combinations • Peachberry Crunch. Frozen Greek • Honey, Butter My Corn Cakes. Honey such as tiramisu gelato and coffee rum yogurt with pieces of peaches and swirls of butter ice cream with pieces of cake and a fudge, honey bourbon ice cream and maple blueberry and nutty whole grain variegates. corn cake variegate. waffle cone pieces, and orange cream ice • Tilt-A-Swirl. Yellow cake ice cream • Suga’ Dazzle Cookie. Sugar cookie ice cream and fudge. Up for 2017 are 12 taste- with purple cotton candy ribbon swirled cream with sugar cookie pieces and a rain- tempting and eye-catching frozen treats with throughout and textured blue cotton candy bow glitter frosting. cotton candy flakes, edible rainbow sprin- flakes. • Cherry Chocolate Forest. Dark choco- kles, salted pretzel variegate, and more. • Fruits Veggin’ Out. Peach medley fruit late cherry gelato with cake pieces and • Great White Chocolate Pumpkin. White and vegetable sorbet combined with a cherry cherry chunks topped with a cream cheese chocolate mousse ice cream with dark choc- berry pomegranate fruit and vegetable variegate. olate Betr-Flakes and swirls of pumpkin spice sorbet. • Pink Pepper Panna Cotta. Panna cotta variegate. • Strawberry Pretzel Twist. Strawberry gelato with vanilla biscotti pieces and a rasp- • Cran-Apple Cobbler. Buttermilk cake mascarpone ice cream with pieces of berry peppercorn variegate.

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The Inside Scoop on Ice Cream Ingredients continued... be added to a formulation to replace total solids in reduced-sugar products. “The balance of thickening, soft gelling, and thin film–forming components in stabi- lizer blends is often adjusted when either fat, sugar, or both are reduced in frozen desserts,” she says. Fiberstar’s Citri-Fi functional citrus fiber ingredient provides hydrocolloidal properties in dairy applications like fro- zen dairy, including ice cream products formulated with reduced amounts of fat. Citri-Fi is produced using a patented, “clean” process that opens up the fiber to create more surface area, and thus, more contact points for water and/or oil, explains Amanda Wagner, food technolo- gist at Fiberstar, River Falls, Wis. (fiberstar.net). “The composition con- tains intact insoluble and soluble fiber and protein. These unique attributes pro- vide the exceptional water binding and emulsifying stabilization when used in frozen dairy-based desserts. As a result, The perfect scoop of ice cream relies on many factors, including ingredients like sweeteners. Sugar lowers the freezing this functional fiber can be used to point of ice cream so that it does not freeze too hard, which would make it difficult to scoop and to eat.© Fuse/Thinkstock reduce the fat content in low-fat ice cream while maintaining the full-fat one of the premium gums for use in ice ice cream. Granulated sugar is most often creamy mouthfeel and retardation in melt cream.” Its branching molecular struc- used, but dextrose and powdered glu- time that are often lost when reducing ture traps and holds water, which helps cose can be used in combination with the fat content.” Wagner adds that since prevent heat shock. Tigges adds that granulated sugar. Corn syrup, honey, and Citri-Fi is naturally derived, it can be used locust bean gum is typically used in com- maple syrup are used to sweeten ice in so-called clean label formulations to bination with guar gum and carrageenan cream, too. Each sweetener contributes replace certain hydrocolloids (in the but can function as an effective texturant a different intensity of sweet taste and United States, Citri-Fi can be labeled as on its own by controlling free water in a quality of sweetness. citrus fiber, dried citrus pulp, or citrus system and contributing to mouthfeel. Manufacturers of no-sugar-added flour). Emulsifiers like lecithin help to hold the and reduced-sugar ice cream require Clean label in food production is an fat and water portions of a system in different types of sweeteners that pro- important concern of consumers as they place, which is useful for processing effi- vide sweet taste levels close to sugar, continue to pressure food manufacturers ciencies. “It is very helpful in achieving or similar functionalities to those of sugar, to shorten ingredient statements and controlling overrun, which is a big com- and the ability to work along with other formulate with ingredients that are natu- ponent in the manufacture of ice cream,” types of ingredients. In no-sugar-added rally derived and have easy-to- says Tigges. Lecithin is derived from and reduced-sugar ice cream products, understand names. “For those who are many sources, including sunflower, high-intensity sweeteners and sugar trying to streamline an ingredient legend, which is not genetically modified and not alcohols are used. Keep in mind that a Cargill offers several ingredients that considered an allergen. “This is useful in challenge in using these sweeteners is may offer ice cream product developers formulas where mono- and diglycerides their effect on the overall texture of the the right combination of functional and might not be welcome on the label,” says ice cream product. ‘clean,’” says Tigges. “While ‘clean’ is a Tigges. “Beyond sweetness, freezing point subjective descriptor, ingredients like depression of sugars is essential in man- locust bean gum, guar gum, and lecithin How Sweeteners Affect Ice Cream ufacturing ice creams,” says Wade have enjoyed a very clean connotation Ice cream is sweet, and we have sugar to Schmelzer, principal scientist at Cargill, for years.” thank for that. Sugar also plays another Minneapolis, Minn. (cargill.com). He Locust bean gum, a galactomannan important role in ice cream: to lower the explains that alternative sweeteners to derived from the bean of the locust or freezing point and prevent the formation sugar can be used, often with other carob tree, has been used in foods for of large ice crystals. In ice cream, the ingredients, to reduce sugar in ice cream thousands of years, says Tigges. “It is smaller the ice crystals, the smoother the and provide some of the sensory

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characteristics that sugar supplies. For From Nostalgic Favorites to Flavor Adventure Inclusions for Indulgence instance, he says that Zerose erythritol Ice cream may never fall out of favor as can be used to provide the freezing a go-to dessert or special treat, espe- ne of the things that makes ice cream point depression function of sugar in cially as product developers continue to such a special treat is the variety of reduced-sugar ice creams. “Since over- innovate and experiment with a number Oflavors and inclusions used in the all sweetness intensity is an integral of ingredients to give consumers new products. Flavor bases and inclusions like part of consumers’ taste expectations, flavor and texture experiences and new fruits and vegetables, spices, nuts, varie- it is frequently coupled with stevia leaf ice cream novelties to enjoy. Ice cream gates (both plain and textured), and even extracts,” he explains. “Adjustments to flavor will continue to be an area of pieces of cookie dough, pie crust, pret- the texturant system may also be nec- exploration and development, as manu- zels, and cookies add something extra to essary to deliver the desired sensory facturers take inspiration from such ice cream and take products to the next experience. Using this approach, sugar diverse areas as ingredients and global level. Some of these ingredients can even reductions of up to 25% have been pos- cuisine, indulgence, and consumers’ be further flavored or combined with other sible, but next-generation stevia interest in nostalgia as ways to drive ingredients as well. Denali Ingredients, sweeteners with improved sweetness innovation in the category. Thick and New Berlin, Wis. (denaliingredients.com), dynamics, such as Cargill’s ViaTech creamy textures along with inclusions shows how its flavor bases, variegates products, are creating new opportuni- like pieces of brownies, fudge, nuts, and swirls, and various types of inclusions ties to improve taste and achieve seeds, and more up the indulgence fac- are used in indulgent, comforting ice deeper reductions.” tor, while continuing to offer favorite ice cream varieties. It has developed such ice Other sweetener manufacturers cream novelties of consumers’ child- cream product concepts as Campfire feature ingredients for sugar reduction hood as a way to connect with them. Toasted S-Mores (toasted s-mores–fla- in ice cream. Steviva Ingredients, Incorporating ingredients from global vored ice cream with milk chocolate Portland, Ore. (stevivaingredients.com), cuisines or those traditionally not used marshmallow cups and a graham cracker promotes one of its stevia-based in ice cream has really taken off with textured swirl), Peanut Butter Mudslide sweeteners as an option for use in specialty ice cream producers and inde- (peanut butter–flavored ice cream with reducing sugar in ice cream and other pendently owned ice cream shops. peanut butter dough bits and a cookie frozen dairy products. Fructevia is a Tahini, miso, tea, goat cheese, beer, crumb textured swirl), and Blueberry Pie proprietary blend of SteviaSweet 95/60 cereal, tropical fruits, vegetables, floral, Smash (blueberry-flavored ice cream with stevia extract, which itself is a blend of and chili peppers are some of the ingre- shortbread dough bits and a blueberry 95% steviosides and 60% rebaudioside dients these ice cream makers have swirl). Another example is cookie dough A, fructose, inulin, and magnesium used. Whether you like traditional inclusions from Parker Products, Fort carbonate. Ingredion developed vanilla or stout-spiked ice cream variet- Worth, Texas (parkerproducts.com), and MALTISWEET IC maltitol syrup as a ies, or novelties in cones, on sticks, or in Aspen Hills, Garner, Iowa (cookiedough. replacement for sucrose and corn syrup sandwich form, there is something for com), which come in Birthday Cake, solids in no-sugar- added and reduced- everyone. FT Oatmeal, Cinnamon Bun, Brownie Truffle, sugar ice cream products and ENLITEN Chocolate Chip, Pink/Blue Sugar Cookie, Reb A stevia sweetener as a naturally Next month’s Ingredients section will Peanut Butter, and Fudge Brownie variet- derived high-potency sweetener feature ingredients for fermented and ies. Parker Products’ swirls, ribbons, and option, says Gonzales. From Tate & distilled beverages. variegates come in such flavors as lemon Lyle, Hoffman Estates, Ill. (tateandlyle. custard, rum, and sea salt caramel, while com), comes an allulose ingredient Karen Nachay, its fruit preps feature flavors like blue called DOLCIA PRIMA. This ingredient, Senior Associate Editor • [email protected] rosemary and peach ginger. Its yellow which is made of the monosaccharide cake batter flavor base was combined allulose, is said to depress the freezing with coconut and pineapple to create a point of ice cream, soft-serve ice Hawaiian Wedding Cake Ice Cream prod- cream, and frozen yogurt while www.ift.org uct concept, the winner of the Most providing a smooth texture and Members Only: Read more about ingredients that are Innovative Prototype Flavor award at the balanced sweetness and flavor profile. used to formulate ice cream at ift.org. Type the 2015 International Dairy Foods It also works synergistically with other keywords into the search box at the upper right side of the home page. Association Ice Cream Technology sweeteners. And because it has 90% Conference. (As a side note, Parker fewer calories than sugar and is Products was founded in 1926 by I. C. absorbed by the body but not REFERENCE Parker, the creator of the Drumstick ice metabolized, the ingredient is well- USDEC. 2007. Whey Products in Ice Cream and cream novelty, which is now produced by suited for formulating ice cream with Frozen Dairy Desserts Applications Monograph—Ice Cream. U.S. Dairy Export Council, Arlington, Nestlé.) reduced calories, according to the Va. thinkusadairy.org. company. pg 124 04.16 • www.ift.org