With fiildDairy IC 171001 Planteneers is presenting a functional system for the production of frozen desserts that combines creamy enjoyment, clean label, and nutritional added value. This plant-based premix enables lactose-free ice creams with plant fibre that deliver authentic dairy-like texture and need no declarable E-numbers, additives, or flavourings.
At this year’s ISM Ingredients in Cologne, Planteneers is presenting its new fiildDairy IC 171001 clean-label system for frozen desserts. This system solution is perfect for manufacturers looking to develop creamy, full-bodied, plant-based desserts, from premium ice cream to soft serve treats to frozen yogurt to frappé products. Plant fibre and chickpea protein are the basis, and the final products are clean label, vegan, and meet the highest quality standards.
The premix delivers a smooth, creamy texture that is every bit the equal of conventional dairy products. The product is plant-based, vegan, halal and kosher-certified, and has a twelve-month shelf life. It’s simple ‘plug-and-play’ usability on all standard production lines enables fast integration into existing processes.
In addition to purely vegan product concepts, fiildDairy IC 171001 can also be used in formulations with milk or animal ingredients. In these products, by boosting the fibre content it enables targeted nutrition upgrades without affecting conventional ice cream enjoyment.
The formulation is free of declarable E-numbers, additives, and flavourings. fiildDairy IC 171001 thus meets rising demands for clean label and transparency, which are gaining in importance, especially in the plant-based category.
The new system is ideal for a wide range of frozen concepts, from premium ice cream, soft serve ice cream, and frozen yogurt to frappé type desserts, including reduced fat and sugar-optimised versions. These are examples of plant-based ice cream products with balanced nutritional profiles and classic creamy taste that can be made with fiildDairy IC 171001 – independent of flavor or product positioning. The texture is always full-bodied and stable, regardless of the fat content. Manufacturers need only mix the premix with water, sugar, and fat before going on to the respective conventional production process. Alternatively, products can be made oil-free, for example by using nut pastes. Sample recipes demonstrate that products made with fiildDairy IC 171001 can have plant fibre, reduced sugar, and fewer calories than comparable conventional ice creams.  For more visit ISM Ingredients, Cologne, Hall 10.1, Booth J-009 (Stern-Wywiol Gruppe) or at planteneers.com
