Composite confection products

EP4637378A1Pending Publication Date: 2025-10-29MAGNUM IP HOLDINGS BV
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Patent Information

Application Number
EP2023813308
Authority / Receiving Office
EP · EP
Patent Type
Applications
Current Assignee / Owner
Priority Date
2022-12-22
Filing Date
2023-11-21
Publication Date
2025-10-29

AI Technical Summary

Technical Problem

Existing frozen confections face challenges in forming architectural features typical of composite products while reducing or replacing dairy ingredients, which is necessary for vegan diets and to decrease environmental impact, as dairy farming emits significant greenhouse gases.

Method used

A composite confection product with an aerated frozen confection containing 1-8% fat, 10-30% sugars, 0.1-1% emulsifier, and 0.4-4% protein, where 50-100% of the protein is plant-based, and optionally including milk protein, is developed, along with a manufacturing process involving extrusion onto a moving conveyor to create layers with ridges and troughs.

Benefits of technology

The solution allows for the creation of low-dairy or dairy-free frozen confections that maintain structural integrity and consumer appeal, reducing environmental footprint while meeting dietary and environmental concerns.

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Abstract

The invention relates to a composite confection product comprising a cone filled with an aerated frozen confection or a multiplicity of superimposed confection layers, at least one of which is an aerated frozen confection, wherein the aerated frozen confection has an overrun that is greater than 100% and comprises: fat in an amount of 1 to 8 wt%; sugars in an amount of 10 to 30 wt%; emulsifier in an amount of 0.1 to 1 wt%; and protein in an amount of 0.4 to 4 wt%, wherein from 50 to 100 wt% of the protein is plant protein and 0 to 50 wt% of the protein is milk protein.
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