CHARLOTTE, NC – Process technology equipment maker SPX FLOW, Inc., introduced an approach to ice cream production designed to reduce calories.

The company said combining its APV Cavitator and APV LeanCreme technologies in the production process was a response to “growing consumer demand for healthier, yet indulgent treats.”

Per SPX FLOW, the Cavitator hydrates proteins and blends ingredients to enhance ice cream’s texture and creaminess, while also reducing the need for stabilizers and emulsifiers, which cuts costs.

The LeanCreme equipment, meanwhile, modifies whey proteins “to mimic the texture and mouthfeel of fat.” The technology was developed to create “fat-like structures from 1 to 10 micrometers,” and ice cream with lower fat and higher protein content.

Said Pranav Shah, global market director, dairy and plant based beverages, for SPX FLOW: ''The combined capabilities of the Cavitator and LeanCreme technologies set a new standard in the industry. By leveraging these technologies, APV ensures a lean and delightful cold treat.”

Using the technologies in a low-fat ice cream process, the company said, also supports sustainable production by optimizing ingredient usage and minimizing waste when paired with pigging systems.

"APV's commitment to innovation is evident in this latest development,” Shah said. “The combined technologies promise a future where ice cream is healthier, more indulgent and more sustainable.”