IFF announced the Europe, Middle East, Africa, Turkey and India launch of its new CREMODAN GREENPRO 101 Modulator Enhanced System, an innovation designed for ice cream manufacturers looking to maintain the quality of their products in a cost-effective manner. The new system offers a chance for manufacturers to cut recipe costs by up to 25% and reduces the carbon footprint of ingredients used in ice cream by up to 30%.
In spite of the forecast for the global ice cream market with Euromonitor predictions of 2% year-on-year growth up to 2026, inflationary pressures remain a challenge. High-quality brands in particular have witnessed a drop in sales volumes over the past year, driven by increased production costs and price-sensitive consumers who have switched to low-cost alternatives.
Rising milk prices are the crux of the challenge, as according to Teagasc in 2022, the average price of raw milk rose 44% in the EU alone. Prices are expected to remain relatively high through 2023.
“Milk and fat are key to the indulgent taste and texture that drive ice cream sales,” said Stephane Dessart, Global Product Marketing Leader, IFF. “Our modulator-enhanced system is a direct response to manufacturers who want to continue making high-quality products at a more affordable price.”
The new system is the first innovation from IFF to combine an ice cream stabiliser for optimum creaminess, mouthfeel and melting properties with a flavour-modulating technology in one blend. Designed for swift recipe reformulation and ease of use, the new system allows manufacturers to reduce the milk solids and fat content of ice cream without impacting its quality.
Trials have shown that using the system, consumers cannot taste or feel any difference between standard ice cream and a milk-reduced recipe with the system.
A cradle to gate Life Cycle Analysis (LCA) shows up to 30% reduction in the carbon footprint of raw material ingredients used in manufacturing ice cream.
“This is the core of the value proposition to manufacturers: that they can produce their products at a lower price, with reduced carbon footprint and still give consumers the same experience,” added Dessart.
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Caitlin Gittins
Editor, International Confectionery
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