In a market that is highly driven by constantly evolving consumer trends, the frozen dessert and ice-cream processing industry needs to be more agile than ever.
The demand for variety is putting pressure on frozen dessert and ice-cream processors to innovative their product portfolio. Novelty flavours, plant-based alternatives, premium quality, organic ingredients, sustainability issues and health concerns such as fat content, GMO free, sugar content etc. are just some of the concerns that producers are faced with today.
Aside from these rapidly changing consumer demands, optimal use of raw materials continues to be one of the key drivers to ensure yield and profit in frozen dessert and ice-cream processing. Standardisation holds the key to hitting the precise balance between fat and dry matter to secure optimal taste as well as profitability, without compromising on quality. With modern analytical technology, you can perform checks for possible adulteration at the same time, making sure that you always deliver safe and healthy products.