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Liquid nitrogen ice cream: characteristics and industry impact
Alimentos SAS • Jun 02, 2021
Ice cream has been around for millennia, but that does not mean innovation has not touched this popular dessert. There are now businesses blending the nostalgia of ice cream parlors with the futuristic feel of food chemistry by making liquid nitrogen ice cream. Keep reading to learn more about this trend.
What is liquid nitrogen ice cream?
Among the different types of ice cream, liquid nitrogen ice cream may be the one with the most science behind it. For the gas to become liquid, it needs to be extremely cold (-321° F, to be exact). Nitrogen in liquid form is frequently used to freeze food, as it sports no color, taste, or odor (Steve Spangler Science, n.d.).
Liquid nitrogen brings specific traits to ice cream:
Creamier, denser texture
Liquid nitrogen creates denser, more substantial ice cream. How? By freezing ingredients rapidly, it keeps fat and water particles very small. As a result, the ice cream does not develop ice crystals, which makes it creamier (Steve Spangler Science, n.d.).
The texture is also denser because liquid nitrogen ice cream doesn’t need churning, and churning puts air into the product. For example, regular ice cream and gelato have around 30 to 50% air after churning. This characteristic makes them less dense than liquid nitrogen ice cream (Frozen Dessert Supplies, 2019).
More natural ice cream
This method allows for fresher, more natural products. Because it is created on the spot, liquid nitrogen ice cream does not need preservatives, stabilizers, or emulsifiers (Helmstetler, 2016). Rapid freezing also preserves the nutrients in food better because it leads to less tissue-structure destruction (Steve Spangler Science, n.d.).
The impact of liquid nitrogen ice cream in the industry
Using scientific tools and techniques to cook is nothing new. Molecular gastronomy has put centrifuges, lasers, and even microscopes in kitchens worldwide for some time now. Elsewhere, in schools, science teachers have been making liquid nitrogen ice cream as a fun experiment for years (Steve Spangler Science, n.d.).
But this type of ice cream hasn’t been available for purchase for that long. There are cases of shops offering it in the United States back in 2004. Today, some of them have expanded and become national brands (Newhart, 2019).
People are gravitating towards them to experience made-to-order ice cream. This product is not only as fresh as it gets but highly personalized. Customers can usually choose their base, flavor, mix-ins, and toppings (Helmstetler, 2016). Hence, the possibilities are endless. From peculiar flavors (like earl-gray or matcha tea) to local or seasonal ones (such as rhubarb) (Ruiz, 2013).
Moreover, health-driven customers also feel drawn to it. Businesses in the market have caught this interest and often offer an inclusive variety of ingredients, like yogurt, vegan, or sugar-free bases (Helmstetler, 2016). Plus, as already mentioned, the fact that it is made on-demand frees it of any additives.
Furthermore, liquid nitrogen ice cream also offers an engaging and unique experience involving a beloved product.
Market prospects
The insights firm Research and Markets (2020) estimates the global liquid nitrogen market will show a compound annual growth rate (CAGR) of 5.5% between 2020 and 2026. By that year, it will reach a value of 22.54 billion dollars. A portion of this performance relates to ice cream and its popularity in North America. This region holds the largest share in the liquid nitrogen market (Research and Markets, 2018).
Furthermore, the organization says the global ice cream market was valued at 65.8 billion dollars in 2020 (2021 a.). It expects it to reach a value of 83.1 billion dollars by 2025, with a CAGR of 3.7% between 2020 and 2024 (2021 b.).
Research and Markets (2021 b.) also points out that one of the forces driving the global ice cream industry is customers’ changing eating preferences. As a result, players in the field are constantly developing new flavors and products to satisfy them. This trend may have the potential to bolster innovative segments, like liquid nitrogen ice cream.
A new take on a well-known and beloved product can lead to a peak in customers’ interest. As seen here, fresh, made-to-order ice cream is possible using the innovative yet attainable liquid nitrogen technique. Data indicates there is room for this inventive segment to grow and prosper in the near future.
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