Indulgent ice cream bar that delivers a good source of fiber* and digestive health benefits

Health and wellness is an emerging theme for new product development and innovation in the ice cream industry. The trend of reducing fat, preservatives, and artificial ingredients in ice cream products has led to new formulations and the inclusion of better-for-you ingredients. Dairy foods are forecast to be the fastest growing category among all digestive health food and drinks. An unlikely indulgent application, like ice cream, is a great vehicle to help consumers meet their dietary fiber needs.

The global ice cream market is forecast to grow 4.1% from 2007–2014. China, Turkey, India, South Africa, and Thailand are forecast to see high growth rates over the next few years as emerging markets will be responsible for driving the industry as a whole.²  In North America, ice cream sales growth will largely come from new product development.

Manufacturers of indulgent food and drink products are seeking to provide better-for-you products to address growing consumer interest in health and wellness products.  Ice cream manufacturers have launched products targeting weight management audiences via portion control initiatives and healthier ingredients. With increased awareness of its health benefits, nearly half of the respondents in a recent HealthFocus survey report they have “increased their use of fiber in the last two years, representing an almost steady increase since 1996”.³

With all of these market indicators pointing towards the benefits of developing a better-for-you ice cream, formulation challenges exist. Often the desired flavor and texture are not immediately achievable and changes to incorporate healthier ingredients could increase manufacturing costs.

Cargill’s approach to the challenge incorporates a nearly invisible soluble dietary fiber with well-recognized prebiotic effects, Oliggo-Fiber® Inulin. Inulin helps promote digestive health by stimulating the normal, beneficial bacteria in the colon. It also provides fat mimetic properties and maintains an indulgent flavor and mouthfeel while reducing fat in this ice cream bar by 45%.*

Being an odorless and soluble powder, Oliggo-Fiber® Inulin can be inconspicuously blended into different foods and drinks. Inulin can also help contribute positively to the overall image of products as it is a natural source of fiber found in bananas, artichokes, onions and chicory.

An ice cream bar that is a good source of fiber* and delivers digestive health benefits is no longer a novel idea, but a market opportunity to seize. Digestive health benefits are achieved by incorporating inulin, a drop-in, nearly invisible, ingredient with well-recognized prebiotic effects. Inulin also serves as a fat mimetic and can be used as a bulking and masking agent.

* The reduced-fat ice cream bar (95g) contains 7g fat compared to 12g fat in a full-fat ice cream bar (95g).

¹ Business Insights, The Future of Digestive Health Food and Drinks, 2011
² Business Insights, Innovations in Ice Cream 2011
³ 2011 US HealthFocus trend report