Frozen desserts such as ice cream, frozen yogurt and non-dairy products, are difficult, but not impossible, to formulate as “clean labeled” products. This is due to the unique nature of how they are regulated, formulated, manufactured, distributed and ultimately consumed. Frozen products are the only foods that are specifically designed, processed, packed, and presented for frozen consumption. This creates unique technical demands to ensure sensory appeal across the entire intended shelf-life from point of manufacture to time of actual consumption. The role and function of mix ingredients in light of “clean labeling” initiatives were explored with formulation guidance, ingredient options, and novel approaches offered.
Steven Young, Ph.D., Principal, Steven Young Worldwide speaking on “Formulating Clean Label Frozen Dairy Foods” at the 2017 Clean Label Conference.
