Suchismita Roy
M.Tech Scholar, Dairy Technology Division, ICAR-NDRI, Karnal.
S.A. Hussain
Scientist, Dairy Technology Division, ICAR-NDRI, Karnal
Writdhama Prasad
Scientist, Dairy Technology Division, ICAR-NDRI, Karnal


Wholesomeness and nutrient density attracts consumers to dairy products. Ice cream industry dominates the dairy products market in terms of value addition and variety, but the growing inclination of consumers towards low fat, high protein, and low sugar need to be considered. Research to improve the value of ice cream has led to development of various innovative products. Ice cream has been used as a carrier of probiotics, prebiotics, dietary fiber, poly phenols etc. Different kinds of innovative flavors, fruit pulps, natural flavors and colors are available in the market to cater to the dynamic needs and choices of the consumers.

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