Ice Cream Reformulation and Technical Guidance
Penodol i Ogledd Iwerddon
The Food Standards Agency in Northern Ireland, in partnership with the College of Agriculture, Food and Rural Enterprise, have created guidance to help businesses produce healthier ice cream and gelato.
Northern Ireland
Introduction
The Food Standards Agency’s (FSA) Making Food Better (MFB) programme supports Northern Ireland food businesses to make the food environment healthier through reducing calories, saturated fat, sugar and salt in the food they produce, sell or serve. It also aids with reducing portion size, providing nutritional information and delivering responsible promotions.
‘Ice cream, lollies and sorbets’ are one of the top ten contributors to take home saturated fat (3%) in Northern Ireland (Kantar Worldpanel, 2023). This category also contributes 2.5% to total take home sugar in Northern Ireland and is included in the UK Government’s calorie and sugar reduction programmes (PHE, 2017; PHE 2020). Gelato is also becoming a popular option with around 1 in 5 adults (19%) in the UK saying they’ve eaten gelato in the three months to October 2023 (Mintel, 2024).
Ice cream and gelato have been identified as a category of particular relevance due to the large dairy industry in Northern Ireland. Therefore, reformulation in this category has the potential to contribute towards improving the dietary intake of the Northern Ireland population and aligns with the objectives of the Making Food Better programme.
The FSA in conjunction with the College of Agriculture, Food and Rural Enterprise (CAFRE), Loughry Campus carried out a nutritional sampling programme of ice cream and gelato sold in outlets across Northern Ireland to determine typical portion sizes and nutritional composition. Across the portion sizes sampled, the smallest serving size was an ice cream cone at 46.5g whilst some of the larger portion sizes collected in the survey were more than
400g. The top three most popular over-counter ice cream/gelato flavours sold were honeycomb, followed by vanilla, then Kinder Bueno. The results indicated the most popular choice, was a medium portion size.
Technical role of ingredients
Ice cream is an emulsion consisting of air, water, fat, milk solids not fat (MSNF), sweeteners, stabilisers, emulsifiers and flavourings. Gelato is an Italian-style ice cream which is generally lower in fat (4-8%) and higher in sugar than regular ice cream formulations. Gelato is traditionally soft-frozen with intense flavours and is scooped from well-decorated, shallow serving trays (Goff and Hartel, 2013).
Fat
Ice cream typically has a fat content of 8-10% by weight, though in premium ice creams it can be as high as 15-20%. The major sources of fat used in industrial ice cream are cream, milk, butterfat and vegetable fat. The best source of dairy fat is fresh cream. In addition to providing the right melting profile, it also has the highest concentration of fat which provides ice cream with a smooth, creamy texture and dairy flavour. Milk contains less fat than cream but still contributes to a rich texture. Vegetable fat such as oils and cocoa butter can also be used to provide specific flavours and textures. Fat performs other fundamental functions including contributing to product stability and quality. It helps to stabilise the air bubbles introduced during the churning process and slows down the rate at which ice cream melts, allowing it to retain its shape and texture for longer (Cree, 2017).
Milk solids not fat
Milk solids not fat (MSNF) refer to the non-fat components of milk including proteins, lactose, and minerals. While they don’t directly contribute to the fat content, they enhance the texture, creaminess, flavour and overall quality of the ice cream. MSNF helps bind water and fat molecules together, stabilising the mixture and preventing ice crystals from forming which serves to improve the smoothness and consistency of the final product. Skimmed milk powder is an example of a traditional source of MSNF as it is rich in casein, whey proteins, lactose and minerals (Clarke, 2015).
Sweeteners
Nutritive and non-nutritive sweeteners are used in ice cream production to provide sweetness, enhance texture and improve product stability. Sucrose is the most used sweetener in ice cream production due to the level of sweetness it imparts. Sweeteners help control the freezing point of the ice cream mixture, preventing it from becoming too hard during freezing thus improving the texture and mouthfeel. Consumer interest in ‘no added sugar’ or ‘sugar free’ formulations continue to gain momentum. Non-nutritive artificial sweeteners (such as sucralose and stevia) provide sweetness to the product without contributing to the sugar content which allows for reduced-calorie or sugar-free ice cream offerings. Alternatively, nutritive or ‘caloric’ sweeteners such as sucrose, contribute 4 calories per gram metabolisable energy to the diet when used to make ice cream (Clarke, 2015; Cree, 2017).
Stabilisers
Stabilisers such as guar gum, locust bean gum and carrageenan are essential ingredients that are added during ice cream production to maintain the texture, consistency and quality of the product over time. They help maintain a creamy texture by inhibiting the growth of ice crystals which prevents the formation of a gritty texture. Stabilisers work to prevent syneresis (the release of water from the ice cream, leading to a loss of moisture and undesirable texture) by binding water molecules, maintaining moisture content, and preventing the ice cream from becoming too hard or icy. These functions help contribute to the extended shelf life of ice cream products (Goff and Hartel, 2013).
Emulsifiers
An emulsifier is a substance that produces a stable suspension of two liquids that do not mix naturally. Ice cream is an emulsion of fat droplets dispersed in a water-based mixture and emulsifiers are crucial to stabilise this blend of fat and water to prevent separation during freezing and storage. In addition to offering stability, emulsifiers also help improve the melting resistance of ice cream by forming a protective barrier around the fat globules. Increasing the melting resistance can help with moulding and artisan manufacture. Emulsifiers are typically integrated with stabilisers in proprietary blends however, they serve separate roles. Traditionally, egg yolk was used as an emulsifier in ice cream. However, in modern ice cream production, common emulsifiers used include esters of fatty acids, mono and diglycerides and polysorbate 80 which help ensure precise stability, whipping properties and shelf life, crucial for industrial production (Goff and Hartel, 2013).
Flavourings
Flavourings in ice cream serve to enhance its taste and aroma. Flavours can be natural (i.e. extracted from sources such as fruits and plants) or synthetic (compounds comprised of aromatic chemicals). Traditional flavours such as vanilla, chocolate and strawberry remain staple offerings however, the last decade has seen an increase in confectionary, bakery and exotic fruit flavouring combinations. Flavourings for ice cream are available in various forms to accommodate difference in preferences and manufacturing processes. Liquid flavourings such as vanilla extract are mixed into the ice cream base prior to freezing and offer consistent flavour distribution. Semi solid flavourings such as fruit purées and nut butter can be mixed into the ice cream base or layered within the product. These add layers of flavour and texture to the ice cream. Solid flavourings include ingredients like chocolate pieces, nuts and candy pieces, which instead provide bursts of flavour to the ice cream (Clarke, 2015).
Portion control considerations
CAFRE, Loughry Campus collected data on typical small, medium and large servings of ice cream and gelato from a representative number of outlets across Northern Ireland. The outlets were asked to serve typical small, medium and large portion sizes for both cones and tubs for vanilla, honeycomb, strawberry and luxury flavours.
Average weights for small, medium and large servings of ice cream/gelato
| Small cone average weight | Medium cone average weight | Large cone average weight | |
|---|---|---|---|
| Ice cream | |||
| Vanilla | 86.46g | 113.30g | 178.17g |
| Honeycomb | 89.85g | 168.86g | 194.77g |
| Luxury | 76.53g | 127.67g | 185.96g |
| Gelato | |||
| Vanilla | 89.84g | 153.64g | 233.04g |
| Strawberry | 76.06g | 144.69g | 219.97g |
| Luxury | 95.16g | 178.83g | 262.73g |
| Small tub average weight | Medium tub average weight | Large tub average weight | |
|---|---|---|---|
| Ice cream | |||
| Vanilla | 94.70g | 199.61g | 283.46g |
| Honeycomb | 98.95g | 186.95g | 264.56g |
| Luxury | 124.96g | 205.68g | 318.09g |
| Gelato | |||
| Vanilla | 96.96g | 181.31g | 270.55g |
| Strawberry | 76.79g | 136.07g | 219.97g |
| Luxury | 95.16g | 178.83g | 262.73g |
Nutritional value and portion size considerations
Based on questionnaire responses, medium portion sizes are most popular for both cones and tubs. The average weights table demonstrates that medium tub portion sizes were, on average, slightly heavier than medium cone portion sizes. There was a variation of 65.53g between the smallest and largest medium cone servings and similarly 69.61g between the smallest and largest medium tub servings.
A medium vanilla ice cream tub weighing 151.59g would provide 278 kcal / 27.86g sugar / 15.07g fat. A medium vanilla gelato tub weighing 179.26g would provide 324 kcal / 37.20g sugar / 16.60g fat.
Suggested reformulated recipes
These suggested recipes are based on ways to make healthier ice creams, by using replacement ingredients to mimic the functionality and modifications to control recipes. The recipes are for guidance and other parameters may need considered.
Ice cream base mix recipe 10% fat
| Ingredients | Control recipe % | Reformulated recipe % |
|---|---|---|
| Whole milk | 60.19 | 60.19 |
| Whipping cream | 20.61 | 20.61 |
| Skimmed milk powder | 4.75 | 4.75 |
| Sugar | 9.80 | 4.30 |
| Dextrose | 4.20 | 2.50 |
| Fructose | - | 3.00 |
| Oligofructose | - | 4.20 |
| Emulsifier/stabiliser | 0.45 | 0.45 |
| Flavourings can be added to the base mix recipe at the percentage rate detailed: |
|---|
| Natural vanilla flavouring: 0.2% |
| Strawberry paste with sweetener: 5% |
| Chocolate paste: 7% |
Typical nutritional information for reformulated recipes
| Energy/nutrient | Vanilla per 100g | Strawberry per 100g | Chocolate per 100g | UK Government's calorie and sugar reduction guidelines |
|---|---|---|---|---|
| Energy (kJ/kcal) | 823/197 | 849/203 | 942/225 | 220 to 325kcal as per portion |
| Fat | 10.40g | 9.80g | 12.40g | |
| of which saturates | 6.80g | 6.30g | 6.90g | |
| Carbohydrate | 15.70g | 18.90g | 17.50g | |
| of which sugars | 15.00g | 17.40g | 16.80g | 18.60g/100g |
| Fibre | 3.90g | 3.60g | 3.80g | |
| Protein | 3.70g | 4.60g | 4.10g | |
| Salt | 0.26g | 0.16g | 0.15g |
Ice cream/gelato style base mix recipe 8% fat
| Ingredients | Control recipe % | Reformulated recipe % |
|---|---|---|
| Whole milk | 62.71 | 62.71 |
| Whipping cream | 15.11 | 15.11 |
| Skimmed milk powder | 4.68 | 4.68 |
| Sucrose | 17.00 | 8.33 |
| Fructose | - | 3.57 |
| Oligofructose | - | 5.10 |
| Emulsifier/stabiliser | 0.50 | 0.50 |
| Flavourings can be added to the base mix recipe at the percentage rate detailed: |
|---|
| Natural vanilla flavouring: 0.2% |
Typical nutritional information for reformulated recipe
| Energy/nutrient | Per 100g | UK Government's calorie and sugar reduction guidelines |
|---|---|---|
| Energy (kJ/kcal) | 777/185 | 220 to 325kcal as per portion |
| Fat | 8.40g | |
| of which saturates | 5.40g | |
| Carbohydrate | 18.10g | |
| of which sugars | 17.70g | 18.60g/100g |
| Fibre | 4.70g | |
| Protein | 4.10g | |
| Salt | 0.18g |
Calorie information for cones, toppings and additions
It is worth considering that ice cream and gelato are likely to be consumed with cones, toppings and/or additions, which will add to the nutritional value.
Typical energy and sugar information for cones
| Energy (kcal) per cone | Sugar per cone | |
|---|---|---|
| Ice cream cone | 22 | 0.11g |
| Waffle cone | 69 | 5.25g |
| Waffle cones dipped in chocolate | 126 | 9.77g |
| Rainbow waffle cone | 122 | 8.52g |
Typical energy and sugar information for popular toppings and additions
| Energy (kcal) per 100g | Sugar per 100g | |
|---|---|---|
| Sprinkles | 424 | 91g |
| Honeycomb | 362 | 75g |
| Flake | 522 | 57g |
| Marshmallows | 324 | 63g |
| Fudge pieces | 399 | 60g |
| Chopped nuts | 604 | 5g |
| Strawberry syrup | 316 | 75g |
| Toffee syrup | 331 | 73g |
| Chocolate syrup | 315 | 70g |
Further considerations
- Using consistent measurements/scoop sizes may aid uniformity of portion sizes and prove financially beneficial to businesses.
- Reducing portion size gradually so that it is still perceived to be ‘normal’ in size by the consumer may be most effective to reduce energy intake. (Haynes et al., 2019)
- Consider the names or labels assigned to portion sizes. For example, a ‘junior cone’ may be more appealing to younger children than a ‘baby cone’ or ‘children’s cone’.
- Addition of flavourings such as vanilla extracts with small dosage rates will have minimal impact on nutritional value and calorie content.
- Natural sweetness can be provided from use of lactase enzyme and natural sweet flavourings.
- Powdered base mixes and fruit pastes with sweeteners are available that can be used together or separately.
References
- Clarke, C. (2012). The science of ice cream. Cambridge, UK: RSC Pub.
- Cree, D. (2017). Hello, My Name is Ice Cream: the art and science of the scoop. New York: Clarkson Potter.
- Food Standards Agency (2024). Northern Ireland Take Home Food and Drink Purchases 2018 to 2022 | Food Standards Agency. [online] Available at: https://www.food.gov.uk/research/consumer-interests-aka-wider-consumer-… (Accessed: 03 July 2024).
- Goff, H.D., and Hartel, R.W. (2013). Ice Cream 7 edn. Springer.
- Haynes, A., Hardman, C.A., Makin, A.D.J., Halford, J.C.G., Jebb, S.A. and Robinson, E. (2019). Visual perceptions of portion size normality and intended food consumption: A norm range model. Food Quality and Preference, 72, pp.77–85.
- Mintel (2024). UK Ice Cream Market Report 2024 | Mintel Store. [online] Available at: https://store.mintel.com/report/uk-ice-cream-market-report (Accessed: 03 July 2024).
- Public Health England (2017). Sugar Reduction: Achieving the 20% A technical report outlining progress to date, guidelines for industry, 2015 baseline levels in key foods and next steps. [online] Available at: https://www.gov.uk/government/publications/sugar-reduction-achieving-th… (Accessed: 13 April 2024).
- Public Health England (2020). Calorie reduction Technical report: guidelines for industry, 2017 baseline calorie levels and the next steps. [online] Available at: https://assets.publishing.service.gov.uk/media/5f560e4de90e0709942be6dd… (Accessed: 13 April 2024).