Planteneers will be presenting a functional system for producing frozen desserts at ISM Ingredients in Cologne called fiildDairy IC 171001. This system allows for the creation of dairy-free ice creams with a creamy texture and added nutritional value, made from plant fiber and chickpea protein. The premix can be used to make a variety of plant-based desserts such as ice creams, frozen yogurt, and frappé products, and is vegan, halal, and kosher-certified.

The system offers flexibility for creating reduced-sugar or reduced-calorie ice creams with added plant fiber without compromising on creaminess or texture. According to Dr. Matthias Moser from Stern-Wywiol Group, products must meet high-quality criteria in terms of protein content, fiber, and taste to be successful in the market. The system is easy to use on standard production lines and offers a simple “plug-and-play” solution for manufacturers looking to integrate plant-based alternatives into their processes.