Plant protein-based analog ice cream production technology

Abstract

The increased public interest in consuming therapeutic foods, combined with advancements in scientific research, has driven consumers to prioritize the role of healthy foods in enhancing their overall well-being. As a result, food technology has pivoted towards creating higher quality, more nutritious food options. The development of plant-based analog ice cream offers health-conscious and convenient properties, devoid of animal fat. Not only does it enhance the sensory aspects of ice cream, particularly its texture and color, owing to its plant-based protein and fat, but it also holds a unique appeal for consumers, particularly those adhering to a vegetarian diet or dealing with lactose sensitivity. This type of ice cream represents an innovative product, presenting a promising consumer market for food industry producers. Beyond economic benefits, introducing this snack product could provide a fresh opportunity to diversify the range of plant-based products, increase per capita legume consumption, reshape consumer preferences, especially among children, and gradually acquaint individuals with the consumption of legumes and natural products.