Page 104 - #60 English
P. 104
I Iced
This study is, in essence, part of problem by adding natural ingredi-
a broader trend toward “functional ents, there is still space to improve
foods” with added nutrients thought the texture. Because the bacteria in
to help digestion, bowel regular- dietary fiber has influence on ice
ity, and other aspects of health. cream texture. Recommendations for
dietary fiber intake from U.S. De-
partment of Agriculture range from Discover why the worlD’s best
25 to 35 gram per day. So one serving
“Food provides calories of ice cream—about a 50-gram
and comfort – people want scoop—should have about 5 grams of roastmasters choose loring roasters.
to indulge. We’re working fiber, or 10% of the ingredients. Doc-
on making ice cream sat- tor Druen and his team find that,
isfying and healthy,” while the dietary fiber weight reach-
es to 5%, the texture of ice cream is
soft, smooth and rich, near to the » Control the roast chamber precisely
Doctor Ingolf Gruen normal ice cream texture. While the
weight of dietary fiber reaches to
15%, it becomes sticky. » Reduce fuel costs up to 80%
Associate
The option of adding probiotics
professor of
into the base turns out to be not » Achieve true consistency with
food
ideal. These bacteria usually grow in
chemistry at repeatable roast profiles
milk and produce lactic acid, which
the university
is the taste consumers don’t like in
ice cream. Researchers need to find » Lower maintenance time
other ideal mediums to cultivate
As many diseases are caused by in- probiotics.
flammation that starts in the intes- Besides, the bitter taste from » Conserve space with the smallest
tines, he thinks functional foods acai berry is another challenge. footprint in the industry
might reduce that inflammation. And Researchers might have to mix in
he does not think the additives will other berries to make it palatable.
be harmful; they are generally recog-
nized as safe by the U.S. Food and
Drug Administration (FDA).
People would be
Does Healthy Taste Good?
upset that we’re
Then, how to keep the flavor as
traditional ice cream while adding ‘tampering’ with a
non-traditional ingredients? The se-
cret is to stay as natural as possible. comfort food. We
“Our major challenges are keeping
texture and flavor as original as pos- need to know if they
sible and improve customers’ psycho-
logical acceptance,” Gruen said. There- would be more will-
fore, Gruen and his research team are
using the real stuff to make functional ing to pay for ice Destoners
ice cream. They mix the base contain-
ing 10% fat with acai berry to canning. cream with added loring.com/destoners
The acai berry is a grapelike fruit
harvested from acai palm trees, con- nutritional benefits.
taining rich quantity of probiotics, Explore the Smarter Way to Roast.
prebiotics, fiber and antioxidants. So
it is also named as the “longevity nut”
and “best fighter of free radical”. Visit loring.com/asia
Although they have solved the concluded by Doctor Gruen in the end.
106
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