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Alimentation et sécurité : défis pour le secteur des crèmes glacées.

Food and health: challenges for the ice cream business.

Auteurs : SCHAAFSMA G.

Résumé

Ice cream is considered merely as a food for enjoyment and its nutritional composition is not so relevant as long as ice cream consumption is restricted to a limited number of occasions. In view of the raised attention of the nutritional value of foods and the increased popularity of functional foods, one may ask the question whether ice cream is a suitable matrix for added value in the nutrition area. Ice cream consumption levels vary widely over countries and in those countries where the level of consumption is considerable and where weight-management problems are highly prevalent, the main challenge of the ice-cream business is to make available low-caloric ice cream by replacing fat and sugar in the product, while maintaining the sensory properties.

Détails

  • Titre original : Food and health: challenges for the ice cream business.
  • Identifiant de la fiche : 2006-2527
  • Langues : Anglais
  • Source : Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Date d'édition : 2004

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