Functional systems
for Ice Cream
Despite weight management concerns, consumers still want indulgent treats. Our team can help create ice cream and frozen novelty products with luxurious taste, texture and mouthfeel, while also helping to improve your processes.
INFUSE by Cargill™ functional systems & design offers tailormade solutions, where we combine several ingredients together in an optimal blend. Whether you are looking for a label-friendly stabilizer, texture improvement, prolonged shelf-life, or replacing a certain animal protein with plant-based proteins, our experts can help offer the best solution for your specific needs.
We can offer ready-made or tailored solutions for:
- Stabilizing
- Improving shelf life
- Improving texture and sensory characteristics (creaminess, mouthfeel etc.)
- Improving nutritional profile
- Controlling properties such as melting properties, ice growth etc.
For example, we have developed a versatile range of integrated stabilizers (Lygomme™ FM series) that can enable the required functionality in the various end-applications (single extruded, desserts, bulk ice creams).
Our solutions in action:
On-trend manufacturers must dare to be different to stand out in a crowded ice cream freezer. To get there, you will need quality ingredients, technical know-how & support. At the same time, incorporating ingredient blends that can optimally deliver on functionalities you need to succeed will take your ice cream products to a whole new level.
It’s time for ice cream to be different with INFUSE by Cargill™ functional systems & design.