Nestlé R&D staff worked for over a decade to perfect Low Temperature Freezing (LTF) technology, a process designed to destabilise the fat droplets in ice cream so that it retains the taste and rich, creamy texture of conventional ice cream, but with only half the fat and a third fewer calories. LTF technology, first developed by Dreyer’s in the LTFUS, is used in Nestlé brands such as Dreyer’s Slow Churned, La Laitière, La Lechera, Häagen-Dazs and Mövenpick.