Determine the target sugar reduction while maintaining sweetness, body, and the overall eating experience of the finished product.
Applications / Frozen Desserts
Frozen Desserts
Sugar does more than provide sweetness in frozen desserts. It influences freezing behavior, body, texture, and scoopability. Reducing sugar requires balancing sweetness with the physical properties that create a smooth, enjoyable finished product.
For: R&D · Product Development · Innovation
Application brief
Formulation brief
What to consider
What to consider
Build a clean, balanced sweetness profile that complements dairy, plant-based, fruit, cocoa, and other flavors.
Manage freezing behavior so the product maintains the desired softness and scoopability at serving temperature.
Maintain a smooth, creamy texture while managing ice crystal formation and the changes in body that can occur when sugar is reduced.
Consider how the formulation performs during freezing and storage to maintain texture and product quality over shelf life.
Working on a frozen desserts formulation?
Tell us the product, your current sweetener system, and what you need the finished product to do.