Danisco invests in ice cream technology
Improved ice cream products may soon be available following an announcement from Danisco that it is to invest in low-temperature freezing technology.
The new facilities will aid the production of ice cream and create products that have a finer structure and a creamier taste, the company stated.
While conventional technology freezes ice cream to minus seven degrees C, Danisco will be able to freeze the substance to minus 12 to 15 degrees C, which can help create smaller crystals.
The group manager of ice cream application at Danisco Brabrand, Finn Hjort Christensen, stated that the development is an “optimised solution” for the creation of new ice cream products.
“With this investment we can accommodate our customers’ demands and needs, which are becoming increasingly specific as a natural consequence of consumers’ growing awareness of quality food,” he said.
Danisco recently developed frozen yoghurt that contained probiotic bacteria.
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