Consumers are ever more adventurous about what they eat and are constantly looking for new tastes and new eating experiences. Taste and sensory expert, Quest, has taken one of its latest technological developments and applied it to ice cream, opening up a whole new world of dairy delights.

Quest International

The latest trend in ice cream is for concepts that provide ‘kick’ and excitement. This translates into new, exciting flavours and combinations of contrasting flavours. Pine nut, for instance, is gaining popularity as a flavour in some countries and liquorice, chilli and basil are also making appearances. We also see increasingly the addition of texture contrasts and special extra ingredients to create an especially indulgent experience. This trend is perhaps more advanced in the USA, where peanuts, chocolate chips, bits of fruit or biscuit, marshmallow and other things get thrown into the mixture.

Acid and cream – perfect partners?

One effect, however, which is difficult to deliver in ice cream, is the effect of acid. As a dairy product, it is difficult to get citrus or sharp notes in a creamy base like ice cream. And yet kids love ice cream and they also love that sharp, acid taste they can get from sherbet or acid-containing confectionery.

So, the element of fun in ice cream is key, and there is a need to provide a visually exciting and differentiated eating experience.

New technology, new opportunities

Solving many of these challenges, Quest has created an innovative flavour delivery system called Q.Pearl ™. Q.Pearl is a multifunctional flavour delivery system whereby a flavour emulsion is coated around core particles, offering great versatility.

A Q.Pearl particle is a single, solid particle, with a solid core and an encapsulated flavour coating on the outside. This technique gives two unique advantages:

• Flavour encapsulation within the coating means flavour release only in the mouth and, therefore, long shelf life and stability.
• Because the particle has a solid core, it is possible to use ingredients that would normally not be stable in an application because the core is isolated from the application using the flavour coating. Colour can be applied to create an interesting visual effect

In ice cream, these particles need to be added after extrusion. For manufacturers, this opens up great opportunities: a flavour delivery system that meets the demands of product developers and creates novelty for end consumers.

Full taste sensations

Combinations of contrasting flavours with unexpected flavour bursts in ice-cream or chocolate coatings are now possible, such as a chocolate base with peppermint flavour burst, or vanilla with a peach burst. Q.Pearl also enables acid to be added to ice cream (a non-acid base) to deliver fresher and more intense taste sensations, just like yoghurt ice cream but without the complexity and the difficulties that ensue.

Cola ice cream is a rich creamy vanilla with a brown speckly texture that bursts with that acid cola flavour on the tongue. Initial reactions from focus groups are extremely positive about this new taste sensation.

Further information