Digestive health is the basis of all good nutrition. Many foods promote digestive health through the consumption of live and active bacteria (that is, “pro-biotics”) in conjunction with pro-biotic-friendly (meaning “pre-biotic”) ingredients. This allows for secondary beneficial effects related to blood sugar control, reduced serum lipids, increases in intestinal microflora and other healthful benefits.
What considerations are necessary when formulating “better-for-you” frozen desserts? In many respects, the answers are much the same as for formulating standard ice creams verses general dietary guidelines. These include
What needs to be considered when coloring ice cream? Color is almost always added to frozen desserts to enhance the visual appeal of the finished product.
A growing number of frozen dessert products achieve reduced ingredient costs by departing from the requirements of the frozen desserts Standards of Identity (S of I) in the Code of Federal Regulations.
A specific marketing subcategory of ice cream with less than 10% fat has recently come into existence. Products in this category are generally called “premium light” (PL) products. They are
