The applied recipe improvements include Dreyer’s, Häagen-Dazs, Outshine, Skinny Cow, Nestlé Ice Cream, and Nestlé Drumstick.
Global confection giant, Dreyer’s Ice Cream, under the Nestlé umbrella, has made notable ingredient improvements to six iconic brands in an effort to evolve with consumer preferences and offer wider variety. The applied tweaks include the Dreyer’s, Häagen-Dazs, Outshine, Skinny Cow, Nestlé Ice Cream, and Nestlé Drumstick lines.
The move marks the latest milestone in a multi-year initiative to refresh existing products across the marque’s entire portfolio. Focused on simplifying its recipes whilst maintaining familiarity of taste and flavour appeal, the changes vary across more than 100 products to entail multiple facets.
Key revisions entail the removal of artificial colours and flavours, high fructose corn syrup, and GMO ingredients. Other noteworthy updates include the use of fresh milk from cows not treated with rBST, addition of more real fruit or fruit juice, and a reduction in sugar by an average of 11 percent on select goods.
In December 2015, Nestlé unveiled its plans to transition to using only cage-free eggs in all of its United States food offerings, ice cream included, within the next five years. In conjunction with the above, the nationwide roll-out for the recently updated products began in March 2016.
For 150 years, Nestlé has been fostering a commitment to nutrition, health, and wellness across its more than 2,000 brands. The evolution of its ice cream portfolio builds upon the company’s ongoing energies to improve ingredient profiles while maintaining the taste and flavours consumers expect.
“We are the industry leader when it comes to innovation. As consumer demand centres on transparency and choice, we are responding with ways to make ice cream better. Using simpler ingredients and removing those that don’t belong is a natural next step for our brands,” said Robert Kilmer, President of Nestlé Dreyer’s Ice Cream.