PLANT-BASED DRINK ALTERNATIVES OF MILK ON A SEGMENT OF FUNCTIONAL ICE CREAM – A REVIEW

Abstract

Ice cream is a frozen dessert that is very well known and appreciated all over the world. The main components of conventional ice cream are sugar, fat, skimmed milk solids and stabilizers. However, the ice cream industry is looking for new ways to improve existing products by adding healthy, additive-free, delicately processed ingredients with a clean label. The purpose of this paper is to provide information about plant-based drink alternatives, food products with specific characteristics created through unique technologies and conditions. These foods differ from regular one due to their unique composition or manufacturing process, which meets specific nutritional requirements. The industry is also exploring using dairy-free drinks, such as soy, almond, coconut, sesame, oat drink to produce new lactose-free products that provide plant-based protein and fat. These plant compounds' nutritional values and health-promoting effects make them attractive and practical for consumers. While the industry strives to reduce fats in dairy products, it is essential to maintain the quality of these products. This is especially difficult for light ice creams, as reducing fat can lead to a deficiency in the flavor profile and a poor texture. As consumer demand for light and low-fat ice cream continues to grow, the quality of these products must not be compromised. Therefore, the choice and quality of plant-based drink and bioactive compounds used in ice cream production are essential for the properties of the final product.