SNÖ gelateria in Stockholm today makes ice cream using Bayn Europe’s sugar replacement solution. The sugar reduced ice cream has been well received by the ice cream company’s customers. We spoke to Kenneth Erlandsson, Swedish champion in gelato, about taking the step to make gelato without added sugar.
Kenneth Erlandsson at SNÖ Glasscafé has produced a recipe for gelato without added sugar using Bayn’s sugar replacer EUREBA® Ice cream blend. The gelato was sold to costumers during the summer of 2017 at SNÖ gelateria in Stockholm. During 2018, gelato without added sugar will appear in shops both at Kvarnholmens ice cream café and on Odengatan. Many customers appreciate that there is an alternative with less sugar, and there have only been positive reactions to the ice cream.
“It can be a little tricky to make gelato without added sugar as it contains less fat and sugar to begin with. The sugar has so many important qualities in concern to flavour and texture, but also in regards to the freezing point. I was therefore very hesitant if it would even be possible at first”, says Kenneth Erlandsson. “The result was however astonishingly good, and the ice cream is now so much in demand that I have the gelato without added sugar in my regular range.”
“In our cooperation with food producers we receive ongoing confirmation that our solutions live up to the market’s expectations and demand on taste and texture. It’s gratifying that more and more producers are finally taking the step to offer products with less sugar. One would wish for the major food producers to take bigger responsibility and lead the development, but often we see that it is the small and medium sized companies who lead the way of change. Kenneth Erlandsson is one of these pioneers, who has launched gelato with our sugar replacer solution during the summer. That the Swedish champion in gelato uses our solution we see as clear proof that it will work in any kind of ice cream”, says Lucy Dahlgren at Bayn Europe.