IN SEASON: HIGH TECH ICE CREAM
Image via The Essex
In 2011, ice cream was a hot place for novel taste innovation with flavors like bacon, avocado, beet, and sea salt exploding on the scene. With Spring 2012 officially underway, look out for the continuation of this trend but according to this month’s Food Technology magazine, expect some high tech innovation.
Didn’t think you could eat ice cream? Clemmy’s Ice Cream which was once merely a sugar-free ice cream, is now gluten free and lactose free, all while preserving a “premium” taste. Can ice cream have nutritional value? Vegeceuticals is pioneering the delivery of “nutraceuticals” from vegetables in non-traditional formats, such as ice cream. Picky about your homemade favorites? Danisco has created an emulsifier that would eliminate the need for using pasteurized or homogenized dairy, which is “is specially designed to boost the quality of traditional handmade ice cream”. I guess with innovation the good things in life can get even better!
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