Reducing Sugar in Sweet, Frozen Treats

Reducing Sugar in Sweet, Frozen Treats

Ice cream and frozen desserts featuring less sugar and a clean label are in demand, whether a dairy-based indulgence or a nondairy, plant-based treat that is vegetarian-friendly. From 2013 to 2017, ice cream product launches grew at a compound annual growth rate (CAGR) of 2.4 percent, totaling about 750 launches. But ice cream launches with a “sugar” claim—such as sugar free, low sugar or no added sugar—had a CAGR of 10.9 percent for the same period. Modifying the “sweet” in a frozen treat poses challenges for formulators, as consumers still expect the same indulgent taste and texture. Gums, fibers and starches can help.

Table of Contents

Viewpoint
by Judie Bizzozero

Understanding Sugar Reduction in Frozen Desserts
by Kimberly J. Decker

Takeaways for Your Business

• Sugar replacement is not a 1:1 exchange, requiring a mix of solutions to deliver taste and functionality.
• Stevia, erythritol, isomalt, sucralose, ace K, oligofructose and aspartame are potential alternatives.
• Key formulation considerations include freezing-point depression, bulking, sweetness and taste.

Underwritten by:

Cargill offers a broad portfolio of sweetness and texturing solutions for ice cream and frozen desserts. We bring together the technical experts and a reliable supply chain to help enable your success. Whether your goal is to develop a new product to meet increasing consumer demand for label-friendly ingredients, reduce sugar or simply improve texture in existing products, we are here to help deliver solutions!

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