STORIES IN THE MAKING
5 Tips for Creating Healthier Ice Cream That Still Feels Like a Treat
World Ice Cream Day – July 20
World Ice Cream Day, celebrated every July 20, traditionally highlights indulgence. But consumer expectations are shifting—today’s frozen desserts are expected to offer more: clean-label ingredients, high protein and lower fat, all without sacrificing the creamy textures and rich flavors people love.
At SPX FLOW, we collaborate with customers at our Innovation Centers to help bring these healthier ice cream concepts to life. From trials to scalable solutions, here are five key considerations for creating better-for-you frozen desserts that deliver indulgence without guilt.
Keep Labels Clean Without Compromising Texture
Consumers want simple, recognizable ingredients. That often means reducing or removing stabilizers and emulsifiers—challenging when it comes to maintaining texture.
The APV® Cavitator uses hydrodynamic cavitation to enhance natural emulsification and dispersion. It allows manufacturers to streamline ingredient lists while delivering the smooth, creamy consistency expected from premium ice cream.
Recreate Creaminess with Less Fat
Lowering fat content shouldn’t mean losing mouthfeel. The APV LeanCreme™ system creates fine, stable emulsions that mimic the richness of cream with fewer calories.
It’s a proven approach for brands aiming to offer light or plant-based options that still deliver a satisfying sensory experience.
Add Protein, Maintain Texture
Protein-enriched ice creams are growing fast, but they come with processing challenges. Poor dispersion can lead to gritty textures and unstable mixes.
Our cavitator helps by instantly hydrating and evenly distributing dairy or plant-based proteins, supporting a smooth, consistent product even in high-protein formulations.
Design for Scalable, Sustainable Production
Formulation is just the start—success also depends on efficient, sustainable processing. At SPX FLOW, we work with customers to evaluate the full system impact of new products.
Technologies such as APV homogenizers with Micro-Gap valves, CU4plus ASI valve control units and pigging systems help reduce energy use, water consumption and CIP chemical, supporting operational efficiency and sustainability goals.
Test and Refine in Real Time
Innovation doesn’t happen in a vacuum. At SPX FLOW Innovation Centers, manufacturers can test clean-label, high-protein or reduced-fat recipes using full-scale equipment, refining formulations and processes before they go to market.
This hands-on collaboration accelerates development and helps bring future-ready products to life faster, with fewer risks.
Celebrating Innovation on World Ice Cream Day
The future of ice cream is about more than flavor—it’s about thoughtful formulation, efficient processing and meaningful indulgence. This July 20, we’re celebrating the innovators reshaping frozen desserts into healthier, more responsible treats.
Want to explore what’s next in better-for-you ice cream? We’d love to help.