Dreyer’s claims full-fat flavour from low-fat ice cream

USA – Dreyer’s Grand Ice Cream claims to have found a new method of ice cream production, which can give low-fat ice creams the same flavour and texture as their traditional counterparts.

Called Slow Churned, Dreyer’s has spent five years developing the technology, which it will use in its new versions of its Dreyer’s Grand Light (available west of the Rockies) and Edy’s Grand Light (available east of the Rockies) ice creams in May.

Although the ingredients of the new ice creams are the same, slow churning the ice cream kneads fat molecules at a colder temperature, stretching and distributing them widely so the ice cream tastes like it contains more butterfat. The new process involves no fat substitutes or artificial sweeteners.