July sees the return of Ice Cream month, so we explored trends, the history of ice cream, and recommended ingredients to achieve the ultimate taste and texture.

Did you know that our favourite frozen sweet treat might not be so European after all?! Early evidence suggests that the Chinese were first on the scene in the Tang period (A.D 618-907). King Tang employed 94 Ice Men to keep him in steady supply. Since then, various techniques for utilising ice have been discovered, and frozen treats gradually made their way across the world. Today we can thank the Italians for their sorbets and gelato, and each continent seems to have its own ice cream origin story, but it never would have been if not for the tastes of King Tan.

When it comes to trending flavours and formats, Speciality Food Magazine highlights:

Riding on the wings of this ‘new wave’ of interest in the classics are ice cream and desserts. Kantar reported a growth of 10% in the market during the 12 months to November 26, 2023, with the British Frozen Food Federation (BFFF) attributing this largely to the re-emerging trend of the ‘big night in’ as people continue to spend more on entertaining within the home, reserving trips to restaurants for special occasions.

There are two main areas of expansion within the ice cream market, a trip back in time to retro classics, especially from artisan producers, and the demand for plant-based and functional options – vegan, low sugar, lactose-free, and gluten-free.

Hydrocolloids are commonly used in ice cream applications for many reasons, including their ability to improve texture, stability, and overall mouthfeel.

• Helps to create a smooth and creamy texture by controlling the distribution of ice crystals and air bubbles
• Stabilising the mixture of fat and water
• Prevents ice crystals from forming
• Increases the viscosity of the ice cream before freezing
• Extends shelf life

Hydrocolloids commonly used in ice cream formulations are guar gum, carrageenan, locust bean gum, and xanthan gum. We can advise on combining these ingredients to tailor the texture, stability, and overall quality of your ice cream products to meet consumer demands.