Functional ice cream development with ingredient substitution and bioactive enrichment

Abstract This review article discusses recent advances in the reformulation of ice cream, focusing on the transformation of this traditional product into a functional food. The analysis covers the substitution of conventional ingredients, including dairy proteins, fats, sugars, and synthetic emulsifiers, with plant-based, natural, and bioactive alternatives, aiming to meet the growing demand for healthier, more sustainable, and clean-label products. Publications from the past five years were considered, addressing dairy substitutes (soy, almond, hazelnut, sheep milk), fat replacers based on fibers and proteins, natural sweeteners (stevia, honey, fruit syrups), and natural emulsifiers (gums, pectins, plant proteins). In addition to structural substitutions, the study highlights the role of functional supplements, probiotics, prebiotics, antioxidants, vitamins, and natural colorants, in improving the nutritional value and health-promoting potential of the final product. Evidence indicates that it is possible to develop ice creams with enhanced nutritional profiles, functional properties, and physicochemical stability, although the challenge of preserving texture and sensory acceptance remains. The review proposes that hybrid formulation strategies, combining plant-based ingredients, bioactives, and sensory optimization techniques, represent a promising pathway for establishing ice cream as a functional matrix and a vehicle for bioactive compounds.