Tetra Pak launches low temperature ice cream innovation
firm's patented microform technology, could revolutionise the
sector.
The company claims that the Hoyer DeepBlue is so innovative that it offers opportunities for both new products and economical production.
The smoother mouth feel and creamier taste of low temperature ice cream compared with traditional ice cream result from Tetra Pak's microform technology, a unique cold kneading freezing process.
Cold kneading creates a fine-structured ice cream with improved product quality that allows the production of exciting, new and healthier products.
These new product possibilities are expected to help the ice cream industry to win a greater share of consumer spending.
In addition, the Hoyer DeepBlue concept gives manufacturers the choice of either reducing the amount of expensive ingredients such as cream fat or butterfat, or using less expensive ingredients such as vegetable fat instead of cream fat or butterfat. In either case, this gives processors wide scope for increasing margins.
The company also claims that the cost-saving production benefits of the Hoyer DeepBlue concept include shorter throughput times, fewer product transfers, reduced space requirement and improved hygiene. These benefits, together with reduced ingredient costs gained from Hoyer DeepBlue low temperature ice cream lines, could amount to rapid investment payback.
The Hoyer DeepBlue concept comprises a complete range of modules dedicated to all the processing steps of low temperature ice cream production. Currently, two Hoyer DeepBlue line solutions are being launched - one for filling cups and containers, and the other for extruding between sandwich biscuits.
Production steps covered are continuous freezing, ingredient addition, filling, extrusion and cutting. Additional solutions for other extruded products are being developed and introductions will follow soon.
