2020 December Board Book

PRODUCT INNOVATION Milk Protein Concentrates as Emulsifiers in Clean-Label Ice Cream BACKGROUND: Consumers are becoming ever more aware of food ingredients and are demanding whole foods with ‘clean labels’ and higher protein content. Dairy ingredients are well-positioned to meet this demand. In 2018, domestic production of ice cream and frozen yogurt totaled just over 6.4 billion pounds. This marked a four percent decline compared to 2017 (data from USDA ERS). OBJECTIVE: To compare the textural properties of ice cream made with and without Milk Protein Concentrate (MPC 85) and Reduced-Calcium MPC (RCMPC 85). To determine the optimum levels of MPC 85 and RCMPC 85 for a shelf-stable ice-cream product. INDUSTRY BENEFIT: Support the emerging trend of premium high-protein ‘clean label’ ice cream to create new demand, and to protect the market from plant-based alternatives. Knowledge from pilot trials will be immediately applicable to small-scale manufacturers (Limited Frozen Manufacturing Permits).

Researcher: Vincent Yeung, Cal Poly SLO

Timeline: 2 years, totaling $64,344

( 2021: $40,971 , 2022: $23,373)

2021 CMAB Budget Request: $ 40,971

CDRF 2021 Proposed Budget and Projects