Perfect freezing
Innovative Tetra Pak launches new low-temperature ice cream concept. Times Food Processing Journal updates
Now Tetra Pak's Ice Cream Product Development Centre in Denmark can help its customers convert ice cream ideas into commercially viable consumer products through innovative R&D activities. It is proud to present the new member of the Tetra Pak family, the Hoyer DeepBlue CK low-temperature freezer, which could very well revolutionise the ice cream production process.
With Tetra Pak's unique Microform Technology™ (a cold kneading freezing process), the Hoyer DeepBlue concept will provide a number of benefits related to smaller ice crystal formation and offers complete solutions for the production of low-temperature ice cream products.
Low-temperature ice cream is expected to generate great interest within the ice cream industry because it offers so many excellent opportunities regarding new products, consumer satisfaction and economical production. The cold kneading freezing process creates a fine-structured ice cream with improved product quality by enabling micro-size ice crystals and air bubbles to form. This gives low-temperature ice cream its superb flavour with smoother mouthfeel and creamier taste and it allows production of exciting, new and healthier products.
Not only does mouthfeel improve with low-temperature ice cream, but the creaminess can be improved with a lower fat content as well. This means that healthier low-fat products taste as good as, if not better than, top-of-the-range traditional ice cream. Tetra Pak's Hoyer DeepBlue concept can prove a big attraction to the health-conscious - more variety of low-fat and fat-free products and a wider range of 'lite' ice cream.
With these new product possibilities, Tetra Pak can increase prosperity by helping the ice cream industry to win a greater share of consumer spending.
Complete production lines
The Hoyer DeepBlue concept comprises a complete range of modules dedicated to all the processing steps of low-temperature ice cream production. Tetra Pak is currently launching two Hoyer DeepBlue line solutions - one for filling cups and containers and the other for extruding between sandwich biscuits. The production steps covered are continuous freezing, ingredient addition, filling, extrusion and cutting. The constant development of new modules opens up amazing possibilities for the Hoyer DeepBlue concept and additional solutions for other extruded products are being developed and introductions will follow soon.
Any shape and any filling
To expand the market possibilities, Tetra Pak is developing dedicated Hoyer DeepBlue production solutions that will provide all the filling and shaping modules required to provide exciting new products:
