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
