Articles Tagged with ''frozen dairy desserts''

The reduction or elimination of lactose in ice cream and other frozen dairy desserts goes back to well before the simple declaration(s) of “low carb” in the early 2000s. 

In 2020, when many adults were working — and many children were learning — from home, sales of frozen dairy treats really took off at retail. 

Processors are turning to functional ingredients producers for reformulation advice.

There is a growing mandate from health authorities to reduce consumption of sugars (i.e., mono- and di-saccharides). For example, the current Dietary Guidelines for Americans call for significant reduction in calories from “added sugars.” Excluding lactose (which could eventually be included), current frozen desserts can contribute up to 22 grams of added sugars per serving, representing approximately 80% of total calories. The numbers will surge as serving sizes are increased to reflect the amounts typically consumed by Americans.