On September 19, a seminar for industrial partners was held at the Chef University culinary studio, dedicated to the topic “New Solutions and Concepts in Ice Cream Production.” The seminar was led by Maria Derkach, a dairy production technologist. The event showcased developments based on ingredients from leading brands, including Aptunion, Dira, Zusto, CocoXim, Prova, Callebaut, Santo Santaniello, D’orsogna, Bensdorp, Lameri Cereals, Dianafood, Terravita, Couplet Sugars, Debic, Foodchem, and ASM.

 

Main product categories presented:

Ice cream based on coconut cream:

• Ice cream with banana powder and purée — a delicate texture with a pronounced banana flavor.

• Raspberry ice cream — a refreshing combination of coconut cream and bright berry acidity.

Innovative solutions using extracts and toppings:

• Cocoa fruit with lemon topping — coated in white chocolate with caramelized pistachio.

• Ice cream with malt extract — two versions, light and dark, with partial replacement of white sugar, allowing for a more balanced product. The dark version included “Cookido” (ASM).

Original ice cream bars and ice cream with unconventional flavors:

• Melon-flavored ice cream bar — coated in green chocolate with “Cactus/Bubble Gum” flavor (ASM) and popping candy.

• Matcha latte ice cream — based on green tea matcha extract (Foodchem) and coffee extract (Prova).

Classic combinations with modern elements:

• Vanilla ice cream coated in caramel chocolate (Gold Ice) with crunchy sugar inclusions (Couplet Sugars).

• Salted caramel ice cream with a caramel-wafer stick (ASM), coated in milk chocolate.

• Almond ice cream with citrus paste — a well-balanced combination of nut richness and fresh fruit notes.

 

Seminar outcomes:
The event demonstrated new approaches to ice cream production, including the use of alternative ingredients and extracts, making the products not only appealing in taste but also innovative. Industrial partners had the opportunity to explore modern technologies and formulations that enable the creation of unique products aligned with current market demands — and, of course, to taste them.