explosion frozen (refined by the Italians over the centuries) was accompanied by A explosion technology Cooling: Yes, people have been eating industrial ice cream for 75 years.

It is also probably the most popular frozen dessert in the world; But the story with him has just begun. or at least Some companies think so.

The history of ice cream, technologically speaking

In short, the same applies to pasta or pizza: no one knows where it came from, or how it got to Italy; But it is clear that as soon as they appeared, the Italians created a product revolution. It is often said that the recipe for “sorbet” came from China at the hands of Marco Polo, but there is not much evidence (it is possible that the Arabs brought it to Sicily).

However, after falling into the hands Cosimo Medici everything changed. It was responsible for the popularity of ice cream throughout Europe and was one of the great inventions of the Renaissance. Of course: still something expensive, rare and localized.

It was the 19th century that contributed to its popularity, as well as many other things. Italian immigrants brought them to the industrialized world, And it was that industry that was responsible for making the most of them.

And it is that, although many people know how ice cream machines work, Industrial ice cream requires a large number of processes (mixing, homogenization, pasteurization, aeration or freezing) And while technology has made it possible to use more and more ingredients over time, the big ice cream revolution happened less than a century ago.

In recent years, of course, glaciers have developed new approaches: low-temperature extrusion, ultra-high-pressure homogenization, freezing or pre-aeration. Despite this, As always, the best (hopefully) is yet to come.

This will be the future of ice cream

In today’s world of ice cream, innovation is the main focus Get better taste and especially in Improve cooling processes to make them more economical and sustainable. In the current situation, with high inflation and rising energy prices, this type of innovation is needed more than ever, but there is more to the story.

The first thing that strikes you when you look at today’s growing ice cream trend is the power of plant-based formulations. Unlike the “fake meat” market, which collapsed after the initial boom: Ice creams without animal ingredients continue to grow at a good pace And this has forced manufacturers who have had to in recent years To develop a new technique that does not include milk, except for its derivatives.

secondly, The Robotics plays a very important role not only in the development of new ice creams, but also allowing for greater personalization. Unilever, one of the world’s ice cream giants, was discovered recently pandemic That the trucks, thanks to this new approach, could offer customers a wide range of ice creams (much larger than what we are familiar with).

However, and interestingly, The area of ​​greatest interest is obviously the development of low-fat creams (or use better fats), but which retain organoleptic properties. A close example is Qubiq Foods, which has tried to maximize the use of vegetable oils for years: “Smart Fats” An emulsion of water and oil that allows to maintain its texture and consistency before ice cream with healthy fats such as olive oil.

But Palma is run by a small Swedish startup, Lub Foods, which Uses vegetable oils (EPG) whose molecular structure is resistant to the effects of human digestive enzymes and therefore cannot be absorbed. In other words, it is the fat that swells the mouth, But it does not gain fat because it cannot be metabolized.

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