Laura Scott

July sees the return of Ice Cream month, so we explored trends, the history of ice cream, and recommended ingredients to achieve the ultimate taste and texture.

Did you know that our favourite frozen sweet treat might not be so European after all?! Early evidence suggests that the Chinese were first on the scene in the Tang period (A.D 618-907). King Tang employed 94 Ice Men to keep him in steady supply. Since then, various techniques for utilising ice have been discovered, and frozen treats gradually made their way across the world. Today we can thank the Italians for their sorbets and gelato, and each continent seems to have its own ice cream origin story, but it never would have been if not for the tastes of King Tan.

When it comes to trending flavours and formats, Speciality Food Magazine highlights:

Riding on the wings of this ‘new wave’ of interest in the classics are ice cream and desserts. Kantar reported a growth of 10% in the market during the 12 months to November 26, 2023, with the British Frozen Food Federation (BFFF) attributing this largely to the re-emerging trend of the ‘big night in’ as people continue to spend more on entertaining within the home, reserving trips to restaurants for special occasions.

There are two main areas of expansion within the ice cream market, a trip back in time to retro classics, especially from artisan producers, and the demand for plant-based and functional options – vegan, low sugar, lactose-free, and gluten-free.

Hydrocolloids are commonly used in ice cream applications for many reasons, including their ability to improve texture, stability, and overall mouthfeel.

• Helps to create a smooth and creamy texture by controlling the distribution of ice crystals and air bubbles
• Stabilising the mixture of fat and water
• Prevents ice crystals from forming
• Increases the viscosity of the ice cream before freezing
• Extends shelf life

Hydrocolloids commonly used in ice cream formulations are guar gum, carrageenan, locust bean gum, and xanthan gum. We can advise on combining these ingredients to tailor the texture, stability, and overall quality of your ice cream products to meet consumer demands.

Vegan cheese struggles to mimic traditional cheese’s texture and taste. Hydrocolloids like Agar and Carrageenan are key; Agar ensures firmness, Carrageenan aids creaminess and meltability. Manufacturers face challenges with texture, especially in sliced vegan cheese, where the right Carrageenan balance is essential for ideal consistency without affecting sliceability.

Vegan cheese sales have remained small, achieving a take-home value of £174m, accounting for 5% of the wider cheese category [Kantar 12 months to 4 Sept 2022]. In contrast, for the same period, milk alternatives were worth £531.2m, accounting for more than 15% of the wider milk category.* The Grocer 

But consumers would love to see the perfect vegan cheese and manufacturers have struggled to create products that hit the mark when it comes to plant-based cheeses. It appears to be difficult to match the texture and taste of popular cheese favourites and that’s something that still needs to be addressed.

Our NPD & Ingredient Technologist, Shristi Debnath, explores the problems manufacturers are facing and how hydrocolloid ingredients play a huge part in the development of vegan cheeses.

What ingredients would you recommend? Agar or Carrageenan for texture, they help create a firm texture in cheese products. However, Carrageenan has unique properties that make it particularly suitable for achieving a smooth and creamy texture in vegan cheese. Agar is also heat-resistant, making it suitable for applications where cheese needs to be melted or cooked without losing its shape.

The specific benefits? Plant-based milk alternatives provide the base for the cheese and contribute to its creamy texture. While Agar and Carrageenan provide firmness to the cheese, they also have the ability to melt when heated. This allows vegan cheese to achieve a smooth and creamy consistency when melted, making it suitable for various cooking applications such as pizza, grilled sandwiches, or pasta dishes.

What problems do you see manufacturers facing when it comes to Vegan cheese NPD? Problems such as achieving the right texture and meltability without the use of dairy products. Finding suitable emulsifiers and stabilisers to match the properties of dairy cheese can be difficult.  

In your opinion which format could be greatly improved? In my opinion, the vegan cheese format that could benefit from more development work is the sliced format. While there are many options available, achieving the perfect texture and meltability in sliced vegan cheese without compromising on taste and quality remains a challenge for many manufacturers. The amount of Carrageenan used in a vegan cheese recipe can vary depending on the desired texture and consistency. Too little Carrageenan may result in a softer cheese that is difficult to slice, while too much can make the cheese overly firm or gummy.

It’s a balance when creating these products and hydrocolloid ingredients are the key to success. We can help determine the right dosage and also which hydrocolloid would best suit your end application objectives.

We are taking a closer look at the recent concerns surrounding Carrageenan as an ingredient in pet food. Research has highlighted digestive issues with Carrageenan and how cats and dogs find it much harder to digest compared to humans. Carrageenan is a common food additive derived from red seaweed. It’s often used as a thickening agent and stabiliser in pet food. Some pet owners worry that carrageenan may cause gastrointestinal problems in pets, including vomiting and diarrhoea.

Manufacturers are now looking for alternatives as it’s been highlighted that Carrageenan might potentially cause digestive issues in pets.

Our pets are members of our families, and now more than ever, pet food brands are having to ‘humanise’ pet foods to make sure they are the best for our furry friends.

Brands will have to address this issue to meet consumer demand and make this visibility clear on packaging.