A joint force made a tasty and sugar reduced soft ice cream
Reducing the sugar content in soft ice cream is an extremely challenging task, as the sugar acts not only the sweetness but also as the antifreeze functionality – less sugar usually results in blocked machines during the production. But now, after months of intense collaboration, the Swedish sugar reduction experts from Bayn Europe and the German application and ingredients specialists from Bioscience Food Solutions (BFS) made a tasty breakthrough and created an indulgent 75% sugar-reduced soft ice cream which is in taste and texture almost indistinguishable from the traditional, high-caloric counterpart. This achievement together with other sugar reduced indulgences will be presented at the major food ingredient exhibition FiE during 28-30 Nov, Frankfurt.
“Sugar reduction is a complex challenge, it needs scientific approaches in the fields of ingredients, nutrition and sensory application – and it needs a partner consortium because the solution is never a single ingredient,” says Lucy Dahlgren, founder and CEO of Bayn Europe. “We are happy to work with a competent and creative partner like BFS, who brings in all their broad food industry experience and lateral thinking to satisfy the needs and demands of costumers," Lucy Dahlgren continues.
“In the past months, we have been working intensively with Bayn to formulate the sugar reduced soft ice cream, and we are glad that we achieved 75% sugar reduction and kept the taste and texture everyone loves,” says Sebastian Jakob, founder and managing director of BFS. “To reduce the calorie content in both dairy and non-dairy soft ice cream, the team from Bayn worked on the project, six food technologists from us – and our partner network also put large effort into achieving the ultimate formulation. Futura Ingredients has taken the major part in developing the texturizing system to provide the required stability and texture, Mokate adds creamers, Kall Ingredients puts Isoglucose in the mix and the Vanilla taste is delivered by Camlin Fine Sciences,” comments Jakob.
About Bayn Europe
Bayn Europe is an independent formulation developer of cutting edge and healthy sugar reduction solutions for the food and beverage industry. Bayn’s total solutions focus on taste, texture and cost-in-use. Bayn’s product portfolio contains ingredients and sugar replacers for food and beverage applications. Bayn's business model is based on solid networks of scientific research, market channel partnerships and contracted manufacturers.
Bayn Europe was founded in 2009 in Stockholm, Sweden, and is listed at Nasdaq Stockholm, First North, since 2014.
Mangold Fondkommission AB is Bayn’s certified adviser. Telephone +46-8-5030 1550.
For more information, please contact Lucy Dahlgren, Managing Director Bayn Europe AB, e-mail email@example.com
The fast-growing Bioscience Food Solutions GmbH (BFS) located in Siegburg, Germany has been developing, importing, producing and distributing raw materials and ingredients for the food industry since 2014 in accordance with the highest quality standards. Since BFS is also the European distribution partner for renowned brand manufacturers, customers benefit from an innovative and carefully considered product range. Own solutions and ingredients are sold under the BIFOSOL® and BIFOLINE® brands. BFS operates an own application centre in Europe and stocks products in European warehouses. At the FiE, BFS is located in hall 11, booth 11.0A101.