Ice cream, designed for delight in every scoop
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Swirls, sauces, fillings and toppings that deliver taste and texture
Ice cream is expanding beyond classic flavors and formats. Premium cues, layered textures and inclusions are raising expectations, while “better-for-you” claims increase scrutiny on ingredients and processing choices. Brands explore cleaner sweetness, functional positioning and new sensory contrasts, without losing the comfort and familiarity consumers associate with the category.
What do ice cream manufacturers need to keep under control? Performance is decided under freezing and storage, this is why producers need ingredients that keep texture smooth, reduce recrystallisation and remain stable in swirl, ripple and inclusion systems. At the same time, label targets and cost pressure demand formulations that stay scoopable and consistent at scale.
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Together, we'll identify the right solution for your process, formulation, and labeling needs.
Creative ice cream solutions for taste, texture and sensory impact
Want to keep ice cream smooth, stable and appealing from freezer to spoon? We support formulation choices that balance overrun, sweetness and texture while managing ice-crystal growth and freeze-thaw stress. Whether using fruit preparations, indulgent inclusions, flavor systems or functional starches, our solutions ensure consistent performance throughout production, storage and distribution.
Solutions & Preparations
Ice cream gets its signature moments from layers: swirls, ripples, chunks and coated inclusions. Fruit preparations bring premium experiences with reliable process behavior, with sauces, swirls, cores and layers.
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From fruit preparations to indulgent inclusions – explore our full ice cream range in just one click.
Fruit Specialties
Fruit in Ice Cream is more than flavor; it defines texture, color, acidity and bite. Dried and frozen formats bring inclusions and contrast, while juice concentrates and fruit purees support ripple systems and fruit-forward bases. The focus is on fruit integrity, predictable water management and a stable sensory profile across freezing and storage.
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From fruit purees and juice concentrates to dried and frozen fruit – explore our full fruit specialty range in just one click.
Starch Products
Texture control in Ice Cream often comes down to water and solids management. Clean label starches support viscosity and stability, while modified starches help manage process robustness and storage behavior. Selected potato fibres and flakes can contribute structure and mouthfeel where formulation targets include reduced fat or a more natural positioning.
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Sugars & Sweeteners
Sweetness in Ice Cream is structural as well as sensory, influencing freezing point depression, scoopability and perceived creaminess. Manufacturer sugars support dependable processing and a familiar taste curve across formats. The focus is choosing the right crystal or powder form for dispersion, sweetness build and stability in low temperature applications.
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From manufacturer sugars to liquid starch sweeteners – explore our full sugar and sweetener range in just one click.
Flavors
Flavor needs to read clearly at low temperature, even when sweetness is reduced. Compounded flavors and extracts build character, while FMP options help shape perception and balance. FTNF profiles support authentic fruit direction, especially in sorbet, gelato and dairy-alternative formats where the base can mask or distort delicate notes.
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Craft ice cream formulations that delight from freezer to spoon
AGRANA's ice cream team supports brands and manufacturers in building formulations that hold up where it counts — through freezing, storage and serving. Whether the challenge is texture stability, clean-label sweetening, fruit integrity in ripples and inclusions, or flavor clarity at low temperatures, we bring the application knowledge and portfolio to help you get it right — backed by trials, specification sheets and hands-on technical support.
