Pushing the boundaries. Prospecting for ice cream and pectins in the world of salt

Sponsored by Basque Culinary Center

Salty ice cream, new concepts, new formulations

Nowadays, what we understand by salty ice cream is ice cream that is low in sugar, but still sweet. The Basque Culinary Center has devised a new formula for salty ice cream. By applying new concepts, we can produce a sugar-free ice cream or an ice cream that is not sweet, and even an ice cream that does not melt but keeps its characteristic creaminess. 

Likewise, pectins have mainly been linked to the sweet world. However, it is possible to use them in the salty world, with surprising results. As a result, any chef can create their own ice cream and creations using pectins, introducing them to the salty world at their restaurants.




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