No-added-sugar ice cream is as tasty as the regular sugar stuff – study

A new study has suggested that no-added-sugar ice cream tastes as good as conventional ice cream, paving the way for manufacturers to reformulate their products without fear of consumer rejection.

Published in Frontiers in Nutrition and carried out by a research cohort from Kuwait and Ireland, the study tested how the consumption of no-added-sugar ice cream versus regular ice cream affected the blood sugar levels of patients with type-2 diabetes.

The no-added-sugar product contained artificial sweeteners and was developed using the Metabolic Matrix, which calls for no more than 2g of fructose and 4g of glucose per serving in reformulated products. Meanwhile, the regular option had natural added sugars.

In a double-blind clinical trial that featured 12 patients with type-2 diabetes, the researchers hypothesized that the no-added-sugar ice cream would have a more favorable impact on blood sugar levels post-consumption.

This theory was confirmed – patients who had the no-added-sugar ice cream reported lower blood glucose and insulin levels during and after consumption than the cohort that consumed regular ice cream.

No noticeable difference in palatability was reported, suggesting it’s possible to formulate a desirable no-added-sugar ice cream - although the small number of participants in the study is a limitation here.

However, the research does provide endorsement of a potentially scalable solution that is both good for ice cream brands’ bottom ends and for consumer health.

“A business model incorporating social impact as a core aspect creates a self-reinforcing mechanism where social progress drives business success and vice versa,” the authors discussed.

“This approach challenges the traditional view that social and economic goals conflict. Instead, it suggests that businesses can find opportunities to address societal challenges, leading to a win-win situation for the company and the communities they serve.”

In addition, any food and beverage company can use the Metabolic Matric model to develop new products, allowing firms to focus on metabolic impacts rather than nutrition facts alone.

“In conclusion, the no-added-sugar ice cream resulted in lower postprandial glucose curves. The palatability of the product does make it a candidate for Creating Shared Value because it can help address critical social problems, such as type 2 diabetes and obesity, by creating scalable solutions that may be profitable.”

Source:

Reformulating ice cream to improve postprandial glucose response: an opportunity for industry to create shared value
Authors: Carel W. Le Roux, Ebaa Al-Ozairi, et al
Published: Front. Nutr., 16 July 2024, Sec. Nutrition and Metabolism, Volume 11 – 2024
DOI: 10.3389/fnut.2024.1349392