Short Article Open Access

Functional Ice Cream: Innovations in Formulation, Probiotic Integration, and Health Benefits

Abstract

Ice cream, traditionally viewed as an indulgent dessert, is now being reformulated into a functional food by incorporating probiotics, dietary fibers, and plant-based components. This article explores recent developments in probiotic ice cream formulations, techniques to maintain microbial viability, sensory optimization, and the potential health impacts. It also highlights consumer trends and future opportunities in the intersection of health and indulgence.

Avani R. Shah*

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