Nizo food research has produced a no fat, low sugar, soft serve ice cream. Described as a world first, the ice cream contains 25% less sugar than other soft serves and only 99 kcal per 100g of ice cream; regular soft serve has more than 160 kcal per 100g. It uses the natural properties of dairy proteins to substitute for the creaminess of fat and the body of sugar.

Nizos protein centre has been researching proteins for more than 60 years. Its knowledge of protein functionality and the interaction between taste and texture in proteins enables the centre to use natural proteins to reduce saturated fat and sugar content without compromising taste, mouth feel and consumer appreciation.

Koos Oosterhaven, business development manager at Nizo, explains, "Our protein technology enables the food industry to use natural ingredients to create healthier products. This soft serve ice cream is just one example of our many protein innovations. This technology can also be applied to many other food products. We are eager to develop these in collaboration with the industry."