(Houston, TX, Wayne, PA, October 9, 2006).
Tharp’s Food Technology and Steven Young Worldwide announce the joint development of the world’s first true sugar-free frozen dairy dessert. The product combines novel formulation approaches with commercially available ingredients and can be produced using traditional ice cream manufacturing processes.

Key features of this sugar-free frozen dairy dessert:

Dairy-based frozen dessert
< 0.5 g total “sugars” per serving
Lactose-free and glycemic sugars-free
No added high intensity sweeteners
Low fat options (< 3.0 g fat per serving)
Trans-fat free
Adaptable to other frozen dessert formats
< 90 calories per serving (low fat format)
“Good” (2.5 g) or “Excellent” (5.0 g) source of dietary fiber per serving
Secondary structure/function claims available
Low glycemic index
Vitamin/mineral fortification possible
Compatible with sugar-free flavorings and inclusions
Improved performance at the freezer
Superior resistance to heat shock
Compatible with “Ice Cream” under provisions of proposed modifications to the Standards of Identity.

Assisting and supporting development were David Michael & Company, SPI Polyols, FMC BioPolymer, Matsutani America, Protient, Inc., Zackler & Associates, and Dairy Foods magazine.

“The concept of a true sugar-free frozen dairy dessert without the use of high intensity sweeteners combines the novel use of unique functional, compositional and flavoring ingredients never before executed in any finished frozen dessert”, states co-developer Dr. Steven Young.

Dr. Bruce Tharp adds, “Accomplishment of superior freezing performance and heat shock resistance includes the careful management of freezing point. This is a major element in delivering the physical and sensory characteristics we seek both at the freezer and in the finished product.”

Tharp’s Food Technology (www.brucetharp.com; 610-975-4424) and Steven Young Worldwide (www.stevenyoung.net; 281-596-9603) each offer guidance regarding concept development, formulation, ingredient selection, claims verification, and other technical assistance to those wishing to commercialize sugar-free frozen dairy desserts. Formula basics are available on a license-free basis.

Sugar-free frozen dairy desserts, including approaches, formula specifics, claims, freezing performance, sensory attributes, heat shock resistance, economics, samples and more, will be covered in depth at “Tharp & Young On Ice Cream” Technical Short Course, Workshops and Clinics, November 29 - December 1, 2006, Las Vegas, NV (www.onicecream.com).

Registration is open; class size is limited.

Contacts for Editors:

Dr. Bruce Tharp Tharp’s Food Technology 610-975-4424

Dr. Steven Young Steven Young Worldwide 281-596-9603