A team of researchers, supported by the Nestlé Research Center and other sources, highlighted in their study report the necessity for “structured materials,” such as ice cream, to maintain stability over extended shelf lives. They discovered that, until now, the mechanisms behind the stabilization of bubbles and emulsions had been poorly understood, which hindered control over the process. By employing a particle stabilizer to coat individual bubbles, the researchers exposed them to variations in pressure, allowing them to ascertain when the bubbles would start to shrink and ultimately collapse. The stabilizers form a “net-like structure” around the bubbles to shield them, and even those bubbles that are only partially coated can be just as stable as fully coated ones, making it easier to predict the amount of stabilizer needed. These “armored” bubbles result in foam and emulsion materials with stable microstructures and textures that can be controlled, according to the scientists.
The study was initiated in response to Nestlé’s effort to simplify its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily understand and feel comfortable with. This includes utilizing ingredients produced through comprehensible methods. For its Häagen-Dazs brand, the Swiss consumer goods giant launched an extensive advertising campaign in cities like New York, Los Angeles, and Washington, D.C., promoting a spoonful of ice cream with the tagline: “5 ingredients, one incredible indulgence.” Additionally, Nestlé introduced a new Coffee Mate creamer made with all-natural ingredients, while eliminating artificial flavors and reducing sodium in its pizzas and snacks, including Tombstone and Hot Pockets brands. The new foam technology may further enhance the company’s commitment to clean labels, meeting consumer demand for transparency in their favorite products.
Nestlé, along with other ice cream manufacturers, could make significant strides toward clean labeling by replacing artificial stabilizers—typically used to slow ice crystal growth, prevent shrinkage during storage, and minimize melting—with natural ingredients like protein or fiber particles. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While the implications of these findings are clear for ice cream and beer producers, the study’s lead scientist mentioned that the pace at which these practices could be adopted across the broader food industry depends on the current understanding of food-grade particles.
Interestingly, as consumers become more health-conscious, discussions around food additives often include concerns about calcium citrate supplements side effects. These side effects can lead to increased scrutiny of ingredient lists, making the shift to clean labels even more relevant. Therefore, the ongoing research into stabilizers could play a crucial role in shaping the future of food products, offering both safety and quality to consumers while addressing issues, such as the calcium citrate supplements side effects that often arise with synthetic additives. Ultimately, the findings from this study could pave the way for a healthier, more transparent food landscape.