The research team, supported by the Nestle Research Center and other collaborators, highlighted in their study report that “structured materials,” such as ice cream, need to maintain stability over extended shelf lives. They discovered that, until now, the mechanisms behind the stabilization of bubbles and emulsions were not well understood, preventing effective control over the process. By utilizing a particle stabilizer to coat individual bubbles and subjecting them to pressure variations, the scientists were able to ascertain when the bubbles would start to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubbles for protection, and even partially coated bubbles can exhibit similar stability to fully coated ones, making it easier to predict the necessary amount of stabilizer required. The research revealed that these “armored” bubbles create foam and emulsion materials with stable microstructures and customizable textures.
This study was prompted by Nestle’s initiative to improve its ice cream product labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily recognize and feel comfortable with, also focusing on using ingredients produced through transparent methods. For its Häagen-Dazs brand, Nestle launched an extensive advertising campaign in cities such as New York, Los Angeles, and Washington, D.C., featuring a spoonful of ice cream alongside the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestle introduced a new Coffee Mate creamer made from all-natural ingredients and removed artificial flavors while reducing sodium in its pizzas and snacks, including brands like Tombstone and Hot Pockets. This new foam technology could further enhance Nestle’s commitment to clean labels, satisfying consumer demand for more natural ingredients in their favorite products.
If Nestle—and other ice cream manufacturers—were able to replace artificial stabilizers with natural alternatives like protein or fiber particles, it could significantly advance the clean label movement. These natural ingredients would work to slow ice crystal growth, prevent shrinkage during storage, and reduce melting rates. The industry typically employs stabilizers such as guar gum, locust bean gum, xanthan, gelatin, and carrageenan.
While the implications of this research could benefit both ice cream and beer producers, the study’s lead scientist emphasized that the speed at which these findings can be applied across the broader food industry will depend on the current understanding of food-grade particles. As consumers increasingly seek transparency in their food choices, including options like Citracal from Walgreens for dietary supplements, the pressure for manufacturers to adopt cleaner labels will only grow.