Four processing challenges in plant-based frozen desserts – and how to solve them 

Plant-based frozen desserts* are booming as consumers discover alternatives to conventional ice cream. But creating a product with the right ingredients and the desired texture and mouthfeel demands careful calibration. Read about four common production challenges and how to tackle them.

·       Choosing the right dessert type

·       Finding the best protein source

·       Avoiding viscosity-related quality issues

·       Optimising the freezing process 

 

*Frozen dessert is a term for all kinds of desserts that are meant to be eaten in a frozen condition. They include ice creams, sherbets, sorbets, frozen yoghurts and non-dairy frozen desserts. Dairy ice cream is made with legally defined amounts of milk fat and non-fat milk solids that vary between countries according to national regulations. This must be checked in each case by the food producer. For the purposes of this page, references to plant-based ice cream could be read as synonymous with plant-based frozen dessert. 

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Please note: downloadable article in English​​.
Torben Vilsgaard, plant-based-frozen-desserts expert at Tetra Pak