Ice cream has never lost its popularity as a dessert or a refreshing indulgence yet the health-based consumer trend towards low-fat products creates challenges for the industry. Even established brands are now offering low fat versions of their products.

Inulin can successfully replace sugar and fat in ice cream, resulting in a high-quality, ‘guilt-free’ product. It also enables manufacturers to make claims such as ‘low fat’, ‘low sugar’ or ‘low in calories’. Inulin gives ice cream, and even low fat ice cream, a creamy mouthfeel. It also makes ice cream melt homogenously and improves its heat shock stability. Inulin can also be used as a sugar replacement in sorbets and dairy-based frozen desserts.