4 Challenges with High-Protein Ice Cream and Frozen Yogurt: Production
Summer is over, but high-protein ice cream and frozen yogurt is in.
High-protein content can present production obstacles down the line. “On the manufacturing side of things, Halo Top’s protein content definitely presented a lot more challenges than regular ice cream,” says Woolverton.
High-protein ice cream can be more viscous, for instance, which can challenge equipment. “It can cause some problems running through a pasteurizer’s tubes and the like,” he says. “At the very first run we did at the local dairy we use, we actually ‘blew’ their pipes because the mix was so thick! We’ve since fixed that issue.”
Dërinice’s Derin agrees that viscosity was challenging. “The elevated protein concentration in the product requires extra effort in the product preparation-mainly in the process of product cooking and the cooling processes. After several research and development attempts, we needed to adapt to production of ice cream mixes having much higher viscosity levels as well as much higher homogenization pressure.”
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The Nutritional Outlook Podcast Episode 39: Nutritional Outlook's Ingredients to Watch in 2025
February 25th 2025In this episode, Nutritional Outlook interviews Scott Dicker, market insights director from market researcher SPINS, about ingredients and product categories nutraceutical and nutrition product manufacturers should watch in 2025.
