The world of ice cream has evolved considerably in recent years, with consumers seeking increasingly innovative options tailored to their nutritional needs and preferences. From sugar reduction to plant-based options, the industry faces the challenge of offering products that maintain the expected texture, flavor, and quality. Below, we explore some of the key aspects to consider when developing ice cream products that respond to these trends.
1. Flavor and color: the sensory experience
Flavor is the soul of any ice cream, and choosing combinations that offer an appealing sensory experience is essential. To achieve this, it is recommended to choose solutions that allow precise and homogeneous dosing, maintaining practicality without sacrificing artisanal quality.
We offer Saporiti 10, a liquid flavor and color concentrate that is easy to dose and mix, ideal for ensuring consistency and practicality in ice cream production.
For chocolate ice cream, one of the flavors most widely chosen by consumers worldwide, there are options that make it possible to enhance color and flavor without the need to use large amounts of cocoa, optimizing costs without compromising the sensory experience.
We have developed innovative cocoa enhancers and substitutes that enhance the flavor and color of chocolate ice cream, making it possible to maintain sensory quality while optimizing formulation costs.
2. Sugar reduction without compromising quality
Demand for ice cream with lower sugar content has grown exponentially. To achieve this without affecting texture or sweetness, the use of neutral bases specifically formulated to partially or completely replace sugars is key. These solutions make it possible to obtain ice cream with the same creaminess and smoothness as traditional versions.
At Grupo Saporiti, we develop sugar substitutes that make it possible to reduce or eliminate sugars without affecting the sweetness or creaminess of the final product.
3. Plant-based options: alternatives for everyone
The rise of veganism and the search for options without animal-derived ingredients have driven the need to develop 100% plant-based ice cream. There are neutral bases that make it possible to produce creamy ice cream without the addition of milk or cream, using replacements such as citrus fibers and plant proteins. In addition, the combination of stabilizers, emulsifiers, colors, and flavors without animal-derived components helps achieve a balanced texture and an appealing flavor profile.
Our Green Based line offers plant-based bases and proteins specifically designed for the production of ice cream without animal-derived ingredients, ensuring excellent texture and flavor.
4. Texture and stability: key factors in production
To ensure high-quality ice cream, it is essential to use the appropriate stabilizing and emulsifying agents. These ingredients regulate air incorporation, improve chewiness, and prevent recrystallization over time. Depending on the type of ice cream (tubs, molded bars, or extruded desserts), choosing the right stabilizer optimizes creaminess and resistance to melting.
At Grupo Saporiti, we offer specialized solutions to optimize ice cream quality, such as emulsifiers, stabilizers, and whipping agents. We also offer texture modifiers that provide body and make it possible to reduce fat content without affecting the finished product, as well as emulsifying gels ideal for cold processes and batch freezers, improving creaminess and yield.
5. Innovation in soft serve ice cream and semifreddo desserts
The soft serve ice cream and semifreddo dessert segment has also experienced significant advances. There are premixes designed to facilitate preparation, ensuring an ideal balance of body, texture, and stability. In addition, certain solutions make it possible to obtain mousse-style desserts with precise dosing, adapting to different production methods.
We offer neutral bases that transform the mix into semifreddo desserts with an optimal structure, as well as specific bases for soft serve ice cream, ensuring efficient and consistent preparation.
Committed to the quality of every ice cream
Developing a successful ice cream depends not only on its flavor, but also on its texture, stability, and commercial viability. With the right knowledge of the available ingredients, it is possible to develop innovative ice cream products that combine flavor, texture, and stability, optimizing costs and ensuring a unique consumer experience.
At Grupo Saporiti, our specialists and ice cream technicians can help you balance formulations to achieve high-quality products at the lowest possible cost.
