Planteneers unveils clean‑label functional system for frozen desserts at ISM Ingredients 2026

Planteneers is set to shake up the plant‑based frozen dessert category with the launch of fiildDairy IC 171001, a new clean‑label functional system designed to deliver full‑bodied indulgence with added nutritional value.

Debuting at ISM Ingredients 2026 in Cologne, the premix enables manufacturers to create creamy, dairy‑like frozen desserts without lactose, declarable E‑numbers, additives or flavourings.

The system is formulated with plant fibre and chickpea protein, giving producers a versatile base for premium ice cream, soft‑serve, frozen yogurt and frappé‑style products. The result is a smooth, rich texture that rivals conventional dairy ice cream while meeting rising consumer expectations for natural, transparent and better‑for‑you products.

Visitors can sample the new system at the Stern‑Wywiol Gruppe booth (Hall 10.1, J‑009). The premix is vegan, halal and kosher‑certified, offers a 12‑month shelf life and integrates easily into existing production lines thanks to its simple “plug‑and‑play” usability.

Meeting demand for conscious indulgence

Planteneers says the launch responds directly to shifting consumer behaviour, with shoppers increasingly seeking frozen desserts that balance indulgence, natural ingredients and nutritional benefits. Depending on the recipe, manufacturers can use fiildDairy IC 171001 to develop lactose‑free, reduced‑sugar or reduced‑calorie products enriched with plant fibre — without compromising creaminess, overrun or melt stability.

The system also supports hybrid formulations, allowing dairy‑based producers to boost fibre content and improve nutritional profiles while maintaining traditional sensory qualities.

Clean label at the core

With no declarable E‑numbers, additives or flavourings, fiildDairy IC 171001 aligns with the growing clean‑label movement, particularly strong in the plant‑based category. Planteneers emphasises that clean‑label credentials are becoming a key differentiator as plant‑based ice cream moves further into the mainstream.

Flexible applications for a fast‑growing market

The premix can be used across a wide range of frozen formats, from indulgent premium ice creams to lighter, sugar‑optimised concepts. Manufacturers simply blend the premix with water, sugar and fat before processing; oil‑free versions can also be created using nut pastes. Sample recipes show that products made with the system can deliver higher fibre, reduced sugar and fewer calories than comparable dairy ice creams.

The launch comes as the European plant‑based ice cream market continues its rapid expansion. Valued at €880 million in 2024, the category is forecast to reach €1.55–2.86 billion by 2030, driven by vegan and flexitarian diets, demand for natural ingredients and rising lactose intolerance. Clean‑label products with strong sensory performance are expected to play a central role in long‑term category growth.

Technical advantages at a glance

• Suitable for all frozen dessert formats, including soft‑serve and frappés
• Natural formulation with no declarable E‑numbers, additives or flavourings
• Creamy, dairy‑like texture even in low‑sugar or low‑calorie variants
• Easy to scale on standard production equipment
• Long shelf life
• Vegan, halal and kosher‑certified
• Compatible with dairy and hybrid formulations

Debuting at ISM Ingredients 2026

fiildDairy IC 171001 will be showcased for the first time 1–4 February 2026 at ISM Ingredients in Cologne.

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