Furthermore many lack the evidence that they meet regulatory requirements for holding time. Science based advice on describing products intended for consumers with health issues can also be provided.ĭespite work undertaken over 20-years ago by researchers in Canada many large scale ice cream producers have limited knowledge of the minimum holding time of ice cream mix processed using HTST or HHST heat-processes. There are better options than sorbitol and fructose. We can help with the development and commercial production of soya and dairy-free, high protein ice cream-like products with or without sucrose. Independent nutritional advice on the manufacture and safety of low or sugar-free gelato and ice cream products is also provided. These range from help in formulating recipes, reducing costs by replacing expensive imported additives, problem solving, courses in advanced product manufacture, advice on all aspects of HACCP including process validation, providing assistance in discussions with regulatory authorities to independent audits of plant, process and external advice received.
DSFT provides a range of consultancy services to ice cream, gelato, sherbet and sorbet manufacturers.
