Engelholms Glass was founded in 1937 and produces about 1.2 million liters of Ice cream per year. This year, they have gradually rolled out ice cream without added sugar. The ice cream, flavored with vanilla, strawberry and pear in different packaging sizes, is now available in retail in more than 50 stores in southern Sweden.
“We focus on quality and service, and therefore produce top quality ice cream with the best ingredients. We are responsive to the interests and needs of our customers and have produced many different kinds of glass over the years. Including organic and lactose-free products and of course now also ice-cream without added sugar,” says Carl-Gustaf Gudmundsson, CEO of Engelholms Glass.
Sugars have two major functions in ice cream. They make it sweet, and they control the amount of ice and hence the softness of ice cream (the higher the ice content, the harder the ice cream). Sugars also lower the freezing point of solutions and therefore reduce the amount of ice. Removing a part or all sugar form ice cream presents a big challenge because one must pay attention to keep the freezing point as close as possible to the reference ice cream.
Engelholm’s no-added sugar ice cream has been made possible through Bayn Europe’s Euereba ice cream solution for retailers.
“To reduce sugar in ice cream, maintaining the same good taste and texture is for many manufacturers a challenge. We are happy that our solution meets Engelholm’s requirements for taste and quality. It is of course also gratifying that we now reach the Swedish market in such large volumes and so many stores. It allows more people to opt less sugar,” said Lucy Dahlgren, CEO Bayn Europe.
