In its drive to develop innovative solutions, our teams have perfected a dairy free and vegan caramel topping, made without the use of dairy or animal products, intended for the ice cream segment.
In 2016, vegan ice creams accounted for 4.5% of new products launched in Europe compared to 1.5% in 2014 (source: MINTEL 2016). These products are targeting new flexitarian consumers who are trying to balance their input of animal and plant products in their diet.
Our approach consisted of perfecting a caramel with no dairy ingredients that preserved the organoleptic features and the technical properties of a classic caramel.
Milk is replaced by soya proteins that were selected to maintain smoothness. The amount of water is adjusted so as to avoid crystallisation phenomenas and the addition of calcium guarantees the correct formation of gel. Finally, natural flavouring helps to add milk and creamy notes.
As a topping, marbling or in inclusion, it’s sure to please consumers who are eager to find healthy products but aren’t prepared to lose out on taste.
It should be remembered that if your ice cream mix is plant milk based, our Acti’Mask Pro range was developed to accompany the sensory optimisation of cow’s milk substitutes.
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