The ingredients supplier has been working to create ice cream solutions with various sweetener blends, including Truvia stevia leaf extract, which it is using in no-sugar-added recipes for extruded ice cream coated with a Maltidex crystalline maltitol sweetened couverture.
"Producing light ice cream products with a 30% calorie reduction is possible by combining Truvia stevia leaf extract with polyols and sucrose," says Henry Hussell, head of marketing for Cargill Sweetners in Europe. "This is an opportunity for clients looking for low- or no-sugar, low-fat, or calorie-reduced options for the EU market."
Using Truvia stevia leaf extract with polyols means manufacturers can maintain the individual polyol proportion below the 10% threshold at which it is necessary to include a polyol 'digestive tolerance' element in pack labelling.
"Truvia stevia leaf extract has a synergistic effect with other sweeteners; the best results are achieved with a blend of sweeteners such as polyols and sucrose," says Hussell. "This effect has been illustrated in sensory analysis with our tasting panel."