Innocheque project with ZHAW
New innovative foaming technology of natural dairy-free ice cream.
"If it drips, it melts too quickly; if it scrapes your tongue, it has too large ice crystals. Making perfect ice cream is a challenge. The ingredients sound simple at first: milk or cream, sugar, fruit. Or on an industrial scale: spray milk powder, milk fat, sugar, flavours. However, the largest single ingredient in terms of volume is air. The art is to add as many small bubbles as possible, so that they develop that unique creamy texture on the palate. Behind it all is a lot of technology and special recipes." (Tagesanzeiger, 2.8.2020)
To ensure that this creamy mouthfeel is not only reserved for milk eaters, we have launched a project together with the ZHAW that focuses on the natural foaming of vegan ice cream varieties and sorbets. The vegan ice cream market is constantly growing and in the future should delight every palate with its creamy structure.
The technology behind it is based on a membrane technology, which enables natural foaming without additional additives. The technology was developed by Kinematica together with the ETH more than 15 years ago and is now being tested for the first time in the field of vegan ice cream. The project is supported by Innocheque in collaboration with the ZHAW.