Ice cream producers today are requested to balance smooth textures, stable overrun and cleaner labels, as well as responding also to sugar-reduction, better-for-you, vegan trends and so much more.
HIFOOD's comprehensive range of fibers and proteins, consisting of versatile plant-based systems, addresses these challenges with a range of solutions tailored to every need.
Positively impact mouthfeel, body, freezer-life, freeze-thaw stability, performance, and nutritional profiles in ice creams and frozen desserts thanks to HIFOOD’s rich portfolio of smart, cleaner label solutions.
Softer and creamier texture in ice creams and better freeze-thaw stability in frozen desserts
Softer and creamier texture in ice creams and better freeze-thaw stability in frozen desserts
Reduced sugar, increased fiber content, and improved creaminess and spoonability
Improved protein content with no specific off-flavors
Enhanced body and mouthfeel in low-fat sorbets and gelatos
Enhanced dietary fiber level and improved solid content in recipe
Improved fiber content with extra-smooth texture and increased solid content in recipe
Our portfolio of fibers and proteins simplifies ice cream formulation, providing a practical solution to some of the most relevant challenges in the industry.
From increasing solid content to improving texture, freezer-conservation, and nutritional profiles, all while reducing sugar and calories, ice cream manufacturers choose HIFOOD because it allows them to achieve creamy, cleaner label products without complications.
By using HIFOOD ingredients, you can simplify ingredient lists with consumer-friendly names such as “vegetable fibers” and “vegetable protein”.
Deliver silky mouthfeel and consistent air incorporation, while improving freezer-conservation and slowing melting.
