{"id":3188,"date":"2026-01-30T21:44:13","date_gmt":"2026-01-30T20:44:13","guid":{"rendered":"https:\/\/www.planteneers.com\/?p=3188"},"modified":"2026-01-30T21:44:13","modified_gmt":"2026-01-30T20:44:13","slug":"planteneers-presents-clean-label-functional-system-at-ism-ingredients-2026","status":"publish","type":"post","link":"https:\/\/www.planteneers.com\/en\/planteneers-presents-clean-label-functional-system-at-ism-ingredients-2026\/","title":{"rendered":"Planteneers Presents Clean-Label Functional System at ISM Ingredients 2026"},"content":{"rendered":"
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Hamburg, January 2026 \u2013 With fiildDairy IC 171001 Planteneers is presenting a functional system for the production of frozen desserts that combines creamy enjoyment, clean label, and nutritional added value. This plant-based premix enables lactose-free ice creams with plant fiber that deliver authentic dairy-like texture and need no declarable E-numbers, additives, or flavorings.<\/strong><\/p>\n

At this year\u2019s ISM Ingredients in Cologne, Planteneers is presenting its new fiildDairy IC 171001 clean-label system for frozen desserts. This system solution is perfect for manufacturers looking to develop creamy, full-bodied, plant-based desserts, from premium ice cream to soft serve treats to frozen yogurt to frapp\u00e9 products. Plant fiber and chickpea protein are the basis, and the final products are clean label, vegan, and meet the highest quality standards.<\/p>\n

The premix delivers a smooth, creamy texture that is every bit the equal of conventional dairy products. Show visitors can see for themselves at the Stern-Wywiol Gruppe Booth J-009 in Hall 10.1. The product is plant-based, vegan, halal and kosher-certified, and has a twelve-month shelf life. Its simple \u201cplug-and-play\u201d usability on all standard production lines enables fast integration into existing processes.<\/p>\n

Conscious Indulgence as a Growth Engine <\/strong><\/p>\n

Consumers today expect frozen desserts to combine indulgence, naturalness, and conscious nutrition. The new fiildDairy IC 171001 product helps manufacturers offer products that satisfy exactly these expectations. Depending on the recipe version, lactose-free, reduced sugar, or reduced calorie ice creams can be developed that contain plant fiber for targeted nutritional added value \u2013 without sacrificing creaminess, overrun, or melt properties. Thus, fiildDairy IC 171001 offers maximum flexibility for many different market segments and target groups, from full-bodied premium products with classic ice cream texture to frozen desserts formulated for conscious enjoyment.<\/p>\n

In addition to purely vegan product concepts, fiildDairy IC 171001 can also be used in formulations with milk or animal ingredients. In these products, by boosting the fiber content it enables targeted nutrition upgrades without affecting conventional ice cream enjoyment.<\/p>\n

Focus on Clean Label <\/strong><\/p>\n

The formulation is free of declarable E-numbers, additives, and flavorings. fiildDairy IC 171001 thus meets rising demands for clean label and transparency, which are gaining in importance, especially in the plant-based category.<\/p>\n

Many Possible Uses<\/strong><\/p>\n

The new system is ideal for a wide range of frozen concepts, from premium ice cream, soft serve ice cream, and frozen yogurt to frapp\u00e9 type desserts, including reduced fat and sugar-optimized versions. These are examples of plant-based ice cream products with balanced nutritional profiles and classic creamy taste that can be made with fiildDairy IC 171001 \u2013 independent of flavor or product positioning. The texture is always full-bodied and stable, regardless of the fat content. Manufacturers need only mix the premix with water, sugar, and fat before going on to the respective conventional production process. Alternatively, products can be made oil-free, for example by using nut pastes. Sample recipes demonstrate that products made with fiildDairy IC 171001 can have plant fiber, reduced sugar, and fewer calories than comparable conventional ice creams.<\/p>\n

Market Development of Plant-Based Ice Cream<\/strong><\/p>\n

The market for plant-based ice cream is growing fast. In 2024 the volume in Europe was around \u20ac 880 million. By 2030 it is projected to rise to \u20ac 1.55 to 2.86 billion (12% CAGR). The main drivers are vegan and flexitarian dietary trends, the desire for natural ingredients, and the increasing spread of lactose intolerance. Clean label products with convincing sensory factors are considered a key differentiating factor in establishing plant-based frozen desserts in the mainstream long-term. Within the total ice cream market \u2013 around \u20ac 31 billion in Europe \u2013 vegan products account for 2.3% and have further growth potential. Clean label products without declarable additives are especially in demand.<\/p>\n

Overview of Technical Benefits<\/strong><\/p>\n