Ice cream experts share knowledge

Danisco was the host for a distinguished gathering of top experts in ice cream science and technology and international ice cream manufacturers at a two-day Ice Cream for Experts seminar – ICE 2009 – in Jutland, Denmark.

The seminar was the first of its kind organised by Danisco and focused on a major topic of concern for the ice cream industry: ice crystal growth and control.

“Every year we run a basic ice cream training course for our customers. This event was held in response to customers who had requested more advanced training,” Anne Marstein, application specialist at Danisco and co-organiser of the event.

Leading names
In addition to Danisco’s own ice cream specialists, the speakers included several leading names from the independent research world. Representatives of ice cream equipment manufacturers also gave presentations on the latest processing technology, followed later by a speaker from Danisco’s flavouring partner, Firmenich, who presented today’s flavour trends.

Richard Hartel, professor of food engineering at the University of Wisconsin, USA, called the seminar a rare event.

“There aren’t too many researchers working in ice cream so every chance to get people together is unique. For manufacturers, this event has provided new understanding for making new and better ice creams,” he said after completing his two contributions to the seminar.

Independent ingredient research
In one of three presentations, Professor Douglas Goff from the University of Guelph in Ontario, Canada, talked about his research with a new functional ingredient for ice cream, propylene glycol monostearate - or PGMS.

“We have done some research on its action on ice crystals and found it has amazing functionality in ice crystal control,” he explained, adding:

“The quality of ice cream is improving all the time. Some of the advantages include the ability to get high quality products into developing markets where they have real challenges with low temperature distribution.”

Global customers
Today Danisco ingredients are used in more than half of the world’s industrially produced ice cream. So it was no surprise that the Danisco customers who attended the seminar were ice cream manufacturers from all round the globe.

Subhi Jabri, general manager of Sujab Industrial Company in Jordan, has used a special Danisco stabiliser system in his ice cream products since 1998.

“I had already attended Danisco’s basic ice cream training course and was drawn by the opportunity to learn more,” he said. “Ice crystal control is something we have worked with for many years. The information I have gained here on future trends is of benefit to us.”

Innovative conclusion
The seminar was rounded off with an innovative presentation by top Danish chef and food stylist, Mads Nybro, who demonstrated a novel ice cream concept that could be consumed as a frozen dessert, a mousse or, after 30 seconds in a microwave, as a luscious cake.

For Finn Hjort Christensen, ice cream group manager at Danisco, the event was a clear success, with highly positive feedback from the participants. He is confident that a similar seminar will be held in the future.

“There was a broad selection of topics both at high-tech and a lighter trend level. We have fulfilled our expectations,” he said.

For more information, please contact:

Anne Marstein, Application Specialist
Tel. +45 89 43 54 60
E-mail: anne.marstein@danisco.com

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