Roberts, head of the food science department at Penn State University in University Park, Pennsylvania, USA. “When making non-dairy frozen desserts you have to bring in the technology and the scientific knowledge to balance the amount of sugar, the amount of protein, and the amount of fat,” says Robert F. Removing dairy from frozen desserts inevitably results in a complicated food label as more and more ingredients are needed to produce the taste and texture of traditional ice cream. Plant proteins do not exhibit the same unique properties as milk proteins, and the complexity of milk fat is difficult to duplicate with non-dairy replacements. They may still be cold and scooped into a cone, but the formulation of these frozen treats is far more complicated than traditional ice cream. They are among a group of producers on the leading edge of a resurgence of alternative ice creams. Van Leeuwen Ice Cream, the Brooklyn, New York ice cream shop that served the leafy-flavored scoop this summer, has been selling artisanal frozen desserts for a decade ( ). Want the ultimate sign that frozen desserts have changed? Spinach ice cream! In addition to the vitamin-rich main ingredient, the spinach-flavored treat has a non-dairy base to attract vegan customers (). Current non-dairy formulations are based on empirical tinkering the product category needs a more scientific investigation of ingredient interactions.Replacing milk fat and protein requires completely rethinking the dessert formulations to emulate ice cream’s taste and feel.Frozen dessert companies are reformulating ice cream to appeal to health and environmentally conscientious consumers.
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