Mark Twain once put it: “The difference between the almost right word and the right word is really a large matter. ’Tis the difference between the lightning bug and the lightning.”
For individuals interested in launching a plant based non-dairy frozen dessert, the same can apply. Consider ice cream, the lightning bug and plant based lightning.
Perfecting a plant based scoopable product to be smooth in texture, is more challenging than most imagine compared to dairy based.
Make a quality product:
A regular comment I hear from a ice cream heads is “aw, how hard can it be I’ve been making ice cream for years”. The fact of the matter is if you decide to make a great non-dairy product, then know – to sell it, it must come with clean, simple ingredient declaration, fabulous flavor, no aftertaste and rich, smooth texture. An icy, dry or bad aftertaste product with artificial anything, is no longer acceptable by the savvy customer.
Customer now expect better for you products:
The days of the customer sacrificing flavor, great texture and artificial colors and sweeteners are over and now expect as high of quality and performance product as super premium ice cream.
To accomplish the feat takes time, testing and most importantly, patience. Simply because you’re knowledgeable in making a dairy based product, doesn’t suggest you’re ready to formulate a complex composition of plant based ingredients.
What’s the difference?
If a product meets the technical federal requirements to be called ice cream, meaning 10% or higher milk-fat prior to adding bulky ingredients, then the majority of solids are contributed from milk, cream, nfdm and sucrose. The proper amount of each helps contribute to a rich and creamy dairy based frozen product.
Plant based products are more challenging to get the right amount of solids from plant based ingredients to make a comparable creamy, smooth and not too sweet product.
Plant based ingredients may deliver protein relatively easily, but finding the right proportion of ingredients to achieve the proper solids is the hard part.
Contributing low to zero solids:
- Rice powder
- Hemp seed
- Pea powder
- Coconut water
- Soy milk
- Almond milk
- Water
Contributing higher solids:
- Coconut cream
- Coconut oil
- Cocoa butter
- Avocado
- Oat powder
- Tapioca syrup
- Cane sugar
- Corn syrup
Once a formula is constructed and tested, then the next milestone is flavoring without taking total solids “over the top”
Example of flavors that when added can disrupt a perfect unflavored product:
- Peanut butter
- Cocoa butter
- Butterscotch
- Caramel
- Sugar based syrup
- Avocado puree
Once a formula is finalized and lab tested that is achieving a rich creamy and great flavored product, then there’s the tasks to process, freeze and the amount of shelf life it can last.
The base mix will need to go through the process of pasteurization, to kill bad bacteria, activate certain ingredients and co-mingle molecules. The process of pasteurization can be achieved in three different methods, UHT, HTST & Vat (also called kettle).
UHT = Ultra High Temperature
Heating ingredients above 275 °F for 2 to 5 seconds. Most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. The heat used during the UHT process can cause Maillard browning and change the taste and smell of products.
The process requires running large batch sizes, usually a challenge for start-ups and because of the high viscosity that is inherent in plant based scoopable products, the process may be slowed that can translate to a higher production cost and an increase in product waste.
HTST = High Temperature Short Time
Also termed flash pasteurization) – a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk.
Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have varying responses to the process.
The liquid moves in a controlled, continuous flow while subjected to temperatures of 160 °F to 165 °F, for about 15 to 30 seconds, followed by rapid cooling to between 39.2 °F and 42 °F. Again, due to the size of the system, the batch size requirement can be difficult for a start-up product to justify.
Also known as batch pasteurization or the holding method, heats every particle of product in properly designed and operated equipment, at 145°F for 30 minutes.
If the fat content of the product is 10 percent or greater, or a total solids of 18% or greater, or if it contains added sweeteners, the specified temperature shall be increased by 5°F.
Vat pasteurization helps destroy all disease-producing bacteria, as well as 90-99 percent of all other bacteria that may affect product quality. In my opinion this is the preferred method for plant based products.
Why, the vessel is basically a large kettle that holds 300 – 600 gallons and not heated under pressure, so less stress on the product. Viscosity is not a concern so the method offers less product waste.
Popular names in plant based frozen desserts:
So Delicious started with soy and over time used Almond, Coconut & Cashew
Cado – made from avocado
Coconut Bliss from coconut milk and oil
My mochi non-dairy from cashew
New player:
Over the last couple of years, a new non-dairy dessert has taken over the freezer shelf, called Oatmilk. First introduced as a drinkable product, soon followed in a frozen dessert.
Why is it so popular you ask? A a lower cost of goods, friendly to the environment (doesn’t require a lot of water to grow) and if properly formulated, creates a rich, creamy product.
Additional articles on Non-Dairy Plant Based Products:
Plant Based Products Outselling Dairy article
Learn more about non-dairy products.
If you are going to venture into the plant base space, contact Darryl who will guide you through the process to successfully make a great non-dairy product that tastes great. Your new customers will thank you for putting in the extra effort.
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