Staff at the Nestlé Product Technology Centre, Beauvais, France where low temperature ice-cream is developed. From left to right, Juliette Théry, Sigrid Lemonnier and Anthony Pizzagali.
Checking the consistency of the cream before it is frozen to become ice-cream.
Nestlé work with partners to develop commercial ice-cream freezers that use natural refrigerants and have low energy consumption.
The texture needs to be just right. Here a technician measures the resistance of a spoon scooping the low temperature freezing ice-cream.
A difficult job but someone has to do it!
Here the experts taste different test versions of the ice-cream.
La Laitière ice-cream, on the production lines and ready to go.
The cold storage rooms of the Beauvais factory are cooled with new technologies that have low energy consumption and no effect on the ozone layer.
Nestlé R & D staff from the Nestlé Research Centre in Switzerland and from Dryers in the United States have worked together for over a decade to perfect Low Temperature Freezing (LTF) technology. This process is designed to destabilise the fat droplets in ice-cream so that it retains the taste and texture of conventional ice-cream, but has only half the fat and a third fewer calories.
Since the launch in 2006, LTF technology has been used in Nestlé brands such as Dreyer’s Slow Churned, La Laitière, La Lechera, Häagen- Dazs and Mövenpick.
Low Temperature Freezing is a patented technology and the result of Nestlé combining consumer insights, nutritional awareness and scientific know-how.
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