Alternatives to ice cream
Functional system
Properties
Protein Source
fiildDairy IC 171001
Compound for the production of clean label* plant-based frozen desserts, including ice cream, soft-serve, and frozen yogurt, with creamy, dairy-like texture, stable melting behavior, and robust processing performance
Chickpea
fiildDairy ICM 141002
Compound for the production of plant-based ice cream alternatives with rich and creamy mouthfeel, clean taste, and good melting properties (no-added-sugar option possible)
Pea
fiildDairy ICM 101004
Compound for the production of plant-based soft-serve ice cream with smooth texture, excellent serving behavior, and compatibility with UHT processing (suitable for plant-based and dairy applications)
No protein
*We define “clean label” and “without additives” as formulations free from declarable E-numbers, or avoiding certain additives such as preservatives, flavor enhancers, or even added flavors altogether. Recipes may contain natural flavors or spice blends.