HEALTHY INDULGENCE/A UNIQUE HIGH-PROTEIN ICE CREAM WITH HEALTH BENEFITS

Contributes to building a deliciously healthy habit through indulgent taste and texture 

Our gourmet ice cream delivers untapped science-based benefits with every delightful spoonful, contributing to the creation of deliciously healthy habits through indulgent taste and creamy texture.

Crafted with natural ingredients, including the star ingredient Protelicious Signature Gourmet Whey Protein, Parad'Ice stands out with its velvety texture and a quality protein content ranging from 27 to 34 grams per pint (9 g/serving of 85 g). Our Gourmet Whey Protein, sourced from New Zealand grass-fed cows, is concentrated by cold ultrafiltration process to obtain the highest quality whey protein concentrate that is indulgently creamy and delicious tasting while maintaining all its wellness-boosting amino acids, even the fragile ones which can be damaged by high temperatures and extreme pH conditions (as used in less expensive industrial processes which concern a majority of products on the market, in particular for gym and bodybuilding).

In our ice creams, each flavor is made without added sugar and with a quality validated by chefs, which brings the pleasure of ice cream but avoids the addictive traps associated with sugar, which can be compared to an addiction. (DiNicolantonio JJ et al., 2018) (Lenoir M et al., 2007) Parad’Ice Ice cream thanks to the process as well as the great quality of ingredients: the taste is excellent as recognized by various panels of testers, whether it’s with our chefs-preferred Valrhona Cocoa Powder for True Deep Chocolate, premium summer-ripe freeze-dried strawberry powder for True Velvety Strawberry or Madagascar vanilla for True Madagascar vanilla.

Parad'Ice ice cream is unique, thanks to its process as well as the high quality of the ingredients and its health benefits.

The collaboration between the Protelicious R&D team, food specialists and our supplier has led to a significant breakthrough in the use of proteins and whey proteins in particular, in ice creams. The final product contains a high level of total proteins (9-11 g/serving of 85 g or 27-34 grams per pint, i.e. around 10.5 % of proteins) of which the majority is whey. It is far higher than all the products present on the market (at least 2 times: proteins are usually present at about 4% or less in ice cream).

This was a challenge because various teams in food technical research have highlighted for decades the difficulty of adding high levels of protein to ice cream. The difficulty is related to various parameters that have to be respected: homogeneity, viscosity, a good mix of the fats, normal ice crystal size and a good overrun (integration of air).

A study using vanilla ice cream at 4.8 g/80 g (0.96 g/80 g of whey protein and 3.84 g/80 g of casein) concluded that it was not possible to increase the whey protein content in the ice cream due to the difficulty of obtaining a stable emulsion (Maurotti S et al., 2023). This difficulty has pushed researchers to add ingredients other than whey (or another pure protein) alone but rather whey protein and phospholipid complex (WPPC) and delactosed permeate (DLP is the co-product generated during the separation of pre-crystallised lactose from milk and whey permeates) (Levin MA et al., 2022). Some others apply high hydrostatic pressure (HHP), particularly at 300 MPa for 15 min, to enhance the foaming properties of whey protein concentrate WPC (Lim SY, et al., 2008).

In almost all cases, ice cream manufacturers and food tech researchers add emulsifiers in particular polysorbate 80 and mono- and diglycerides (Goff H.D, 1997) and no researchers were able to integrate 10% of whey or total proteins without these emulsifiers. One team has successfully added (in a research study only) up to 7.18% of total proteins, but they concluded that at this percentage, the ice cream exhibited shrinkage defect after heat shock and that this defect might be prevented by the addition of different combinations of stabilizers, emulsifiers, or both to the mix (Patel MR t al., 2016). 

Also, increasing protein in ice cream, like whey protein, significantly affects the taste because proteins have a poor palatability (taste) compared to fats and sugars (McDowell TK et al., 2022) and “whey off-flavor.” We have also overcome that, as testified by various panels of testers, our chefs, and all the consumers so far.

Our work has led to a unique, homogenous, excellent-textured ice cream with a great taste, made with around 10% proteins without using emulsifiers and under high-pressure conditions!

We have known for decades that the damages provoked by sugar on our health have been vastly underestimated compared with “bad fats”, like cholesterol or saturated fat, whose harmful effects have been excessively pointed out. This major rectification towards more scientific truth has been published even in major scientific journals such as JAMA (Kearns CE et al., 2016). The sugar industry has constantly paid millions of US dollars since the 1950s for producing false information and studies in the field (Hass HB, 1954). Like in the New York Times, this has also been reported to the public and is clearly acknowledged today: “How the Sugar Industry Shifted Blame to Fat” (O’Connor A, Sept. 12, 2016). In fact, the real “bad fats” that have a clear negative impact on diabetes and cardiovascular diseases (CVDs) are essentially industrial processed fats and trans-fats (de Souza RJ et al., 2015). 

So sugar in food, and especially added sugar, is the real major health issue!

Our ice cream is suitable for  diabetic people because:

- Parad’Ice has an excellent carbohydrate profile (0 added sugar, which is really rare on the market) and a low net carbohydrate level

- Parad’Ice has a reasonable level of valuable lipids, which is compatible with a keto diet

- Parad’Ice is the richest in high-quality protein on the market, and whey and dairy proteins are associated with the improvement of diabetes parameters (postprandial hyperglycemia, insulin production, insulin resistance, blood lipids profile, oxidative stress, satiety) as published recently in a review, in the journal Nutrients(Lesgards JF, 2023).

Our high protein ice cream is sweetened with Monk Fruit and Erythritol. Monk Fruit (Siraitia grosvenorii) is a green gourd native to Asia that acts as a natural sweetener thanks to its mogroside content (the safe glycoside active compound) without spiking insulin levels or bringing calories, providing excellent sweetness and taste to the ice cream and devoid of glucose and fructose.

It is associated with erythritol, a natural, almost completely non-caloric and very safe (Boesten DMPHJ et al., 2015) sugar alcohol (or polyol), which does not affect blood sugar (Moon HJ et al., 2010).  Systemic health studies have shown that erythritol, unlike other polyols, is readily absorbed (about 90%) from the small intestine and excreted unchanged (de Cock P, 2018). Furthermore, erythritol is effective at inhibiting the growth of oral bacteria (de Cock P et al., 2016), also has antioxidant properties and may improve endothelial function in people with type 2 diabetes (de Cock P, 2018) (den Hartog GJM, 2010) (Ishikawa M et al., 1996).

Parad’Ice is the richest high-quality protein ice cream on the market. Parad’Ice ice is enriched with whey proteins which have a great interest from a nutritional point of view for both healthy but also for pre-diabetic and diabetic people in the USA which is 10.5% of the US population or 34.2 million people (CDC, 2020) and worldwide (Lesgards JF, 2023). Global diabetes is a pandemic with a prevalence in 20–79-year-olds in 2021 of 10.5% (536.6 million people), and expected to reach  12.2% (783.2 million) by 2045 (Sun et al., 2022).

With at least 9g protein/serving or 27-34 grams per pint (i.e. around 10.5 % of proteins) which is mainly whey, Parad’Ice is not only diabetic compatible but can also bring the benefits of whey proteins on glycemia and sugar cravings as shown by scientific literature (Lesgards JF, 2023). Indeed, whey intake has been associated with a reduction of hyperglycemia in diabetic subjects (Smith K, et al., 2022).  Whey improves the synthesis of glutathione which is beneficial in lowering oxidative stress and insulin resistance (Kanikarla-Marie P et al., 2019) (Jain SK, 2012).Whey has also been shown to reduce circulating triglycerides significantly in a meta-analysis of 13 trials (Zhang JW et al., 2016). Also, the significant content of total polyphenols in chocolate ice cream (200 mg per serving) also contributes to enhancing anti-diabetic and cardiovascular protective activity.

The fat content is reasonable and average when compared with other products on the market, and they are of good quality. Once again, natural non-processed fats (unsaturated and saturated) are necessary for the body as they are useful for membrane cells, energy for the heart and other organs, and essential for skin, brain etc. The problem for human health is the processed and industrial trans fats (de Souza RJ et al., 2015) and Parad’Ice does not contain industrially-produced trans fats associated with mortality and coronary heart disease (CHD) (de Souza RJ et al., 2015) (Bendsen NT et al., 2011) (Brouwer IA et al., 2010).

In conclusion, this excellent balance between the 3 macronutrients, especially for low net carbohydrates and healthy proteins with unique exceptional content, makes our ice cream a healthy and tasty choice for everybody. In addition, Parad’Ice is also compatible with keto diet followers and pre-diabetic and even diabetic people, together with new health benefits vs. other ice creams, which makes it a unique breakthrough on the market!

Feeling fuller longer: reduces sugar cravings 

Healthy body composition

Feeling fuller longer: reduces sugar cravings

Clinical studies have consistently shown that diets low in protein trigger sugar cravings and obesity (Roberge JB et al., 2019) (Kim JE et al., 2016). 

Whey protein intake can really help to control sugar cravings because proteins have an action on appetite and induce a satiety effect. Consuming whey gives the sensation of feeling fuller longer. This biological effect has been described scientifically and is driven by hormones produced in the gut after whey intake. These hormones are various, they are called GIP (glucose-dependent insulinotropic polypeptide), GLP-1 (glucagon-like-peptide-1), CCK (cholecystokinine), PYY (Peptide YY) or ghrelin, and they send a signal of satiety to the brain (in the hypothalamus). So it’s gut-brain info which circulates via both blood and nerves (vagus nerve) routes (Lesgards et al., 2023). Several studies have demonstrated that whey proteins have a better effect on appetite control than other protein sources such as eggs, casein, or soy (Hall W et al., 2003) (Anderson G et al., 2004) (Uhe A et al., 1992) (Tahavorgar A et al., 2014).

Adequate protein intake is vital for maintaining bones, joint and muscle health, and strength. Parad'Ice by Protelicious boasts up to 34 grams of quality proteins in every pint. When consuming whey protein, in particular grass-fed cold processed whey like Protelicious Whey Protein Concentrate (WPCs), which has probably the best amino acids (AAs) profile and digestibility among all food, one can improve lean mass (muscle) vs fat mass ratio which, together with a bit of regular physical activity. That contributes to a healthier silhouette and better control of body mass index (BMI) and weight.

Indeed, whey is particularly rich in branched-chain amino acids (BCAAs) like leucine, which triggers muscle synthesis(Devries MC et al., 2015) (Tang et al., 2009) (Hulmi et al., 2010) (Fujita and Volpi, 2006). Clinical studies found that Whey protein stimulates muscle protein synthesis better than other proteins such as eggs, casein and soy (Devries MC et al., 2015). The intake of 1-1.2 g/body weight/day of quality proteins is particularly crucial for seniors to prevent protein breakdown from muscle and bones and loss of muscle mass associated with age (sarcopenia). Thus, whey is more and more proposed as the protein source of choice to maintain muscle strength in the elderly (Rieu I et al., 2006) (Lancha AH J et al., 2016). Proteins are also essential for bones and joint health, making up a significant portion of both tissues. Indeed, AA intake plays a significant role in the continuous cycle of bone formation and resorption, maintaining bone health (Jennings A. et al., 2016) (Heaney RP and Layman DK, 2008).

Parad’Ice is smooth on the digestive system: it contains no inflammatory sugars (glucose, fructose), yet is high in quality proteins,the right type of  fats (no processed trans fats) and fiber/prebiotics (inulin).

Its richness in amino acids can contribute to good digestion and gut health. Indeed, a healthy and functional intestine relies on 2 things: a healthy barrier/mucosa and a balanced microbiota.

A healthy barrier/mucosa is a thin, continuous, protective layer of compactly packed cells (epithelium) and a balanced intestinal microbiota (a balanced mix of “good” and “bad” bacteria, fungi and microorganisms). For the gut barrier, glutamic acid, which synthesizes glutamine, the fuel of intestinal cells, is necessary. Arginine, is useful for gut membrane protection and antioxidant and anti-inflammatory benefits, and methionine and cysteine, which are key antioxidant and anti-inflammatory amino acids. 

Amino acids are also essential for maintaining a balanced microbiota (a balanced mix of "good" and "bad" bacteria, fungi, and microorganisms), a thriving powerhouse that contributes significantly to our immune system, making up approximately 70% of our body’s defense mechanism and impacts digestion (Reeds PJ and Burrin DG, 2020) (Boscaini S et al., 2023). 

Furthermore, Parad'Ice is free from added sugar which promotes inflammation, but contains high-quality fats and gut-nurturing prebiotic fiber through inulin for digestibility. Natural sweeteners Monk Fruit and Erythritol add subtle sweetness and antioxidants. For lactose intolerant individuals, Parad'Ice, though dairy-based, incorporates low-lactose whey protein concentrate for silky-smooth digestion. Beyond indulgence, Parad'Ice is a deliciously creamy ice cream that supports gut health and overall wellness. Experience immediate joy and smooth digestion with every spoonful.

Finally, Parad’Ice also contains a significant amount of fiber, in particular, inulin which is a fiber/prebiotic good for gut microbiota (Qin YQ et al., 2023) (Vandeputte D et al., 2017) (Roy S and Dhaneshwar S, 2023).

Bendsen NT, Christensen R, Bartels EM, Astrup A. Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies. Eur J Clin Nutr 2011;65:773-83. 13 https://www.nature.com/articles/ejcn201134 

Boesten DMPHJ, den Hartog GJM, de Cock, P et al. Health effects of erythritol. Nutrafoods 14, 3–9 (2015). https://doi.org/10.1007/s13749-014-0067-5 

Brouwer IA, Wanders AJ, Katan MB. Effect of animal and industrial trans fatty acids on HDL and LDL cholesterol levels in humans—a quantitative review. PLoS One 2010;5:e9434 https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0009434 

CDC. National Diabetes Statistics Report. (2020) https://www.cdc.gov/diabetes/pdfs/data/statistics/national-diabetes-statistics-report.pdf  

de Cock P, Mäkinen K, Honkala E, Saag M, Kennepohl E, Eapen A. Erythritol Is More Effective Than Xylitol and Sorbitol in Managing Oral Health Endpoints. Int J Dent. 2016;2016:9868421. 

de Cock P. Erythritol Functional Roles in Oral-Systemic Health. Adv Dent Res. 2018 Feb;29(1):104-109. https://journals.sagepub.com/doi/10.1177/0022034517736499 

den Hartog GJM, Boots AW, Adam-Perrot A, Brouns F, Verkooijen IWCM, Weseler AR. Haenen GR, Bast A. 2010. Erythritol is a sweet antioxidant. Nutrition 26(4):449-458. https://linkinghub.elsevier.com/retrieve/pii/S0899900709002275 

DiNicolantonio JJ, O'Keefe JH, Wilson WL. Sugar addiction: is it real? A narrative review. Br J Sports Med. 2018 Jul;52(14):910-913. https://bjsm.bmj.com/content/52/14/910 

Kanikarla-Marie P, Micinski D, Jain SK. Hyperglycemia (high-glucose) decreases L-cysteine and glutathione levels in cultured monocytes and blood of Zucker diabetic rats. Mol Cell Biochem. 2019 Sep;459(1-2):151-156. https://link.springer.com/article/10.1007/s11010-019-03558-z 

Goff HD. Milk proteins in ice cream. In: McSweeney P., O’Mahony J., editors. Advanced Dairy Chemistry. Springer; New York, NY, USA: 2016. pp. 329–345. https://link.springer.com/chapter/10.1007/978-1-4939-2800-2_13 

Hass HB. What's new in sugar research. Proceedings of the American Society of Sugar Beet Technologists. 1954. https://bsdf-assbt.org/wp-content/uploads/2018/01/ASSBTVol8p15to22WhatsNewinSugarResearch.pdf 

Ishikawa M, Miyashita M, Kawashima Y, Nakamura T, Saitou N, Modderman J. 1996. Effects of oral administration of erythritol on patients with diabetes. Regul Toxicol Pharmacol 24(2, Part 2):S303-S308. https://www.sciencedirect.com/science/article/abs/pii/S0273230096901129?via%3Dihub 

Lenoir M, Serre F, Cantin L, Ahmed SH. Intense sweetness surpasses cocaine reward. PLoS One. 2007 Aug 1;2(8):e698.

 https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0000698

Levin MA, Burrington KJ, Hartel RW. Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake. J Dairy Sci. 2016 Sep;99(9):6948-6960. doi: 10.3168/jds.2016-10975

https://www.journalofdairyscience.org/article/S0022-0302(16)30381-2/fulltext

Lim SY, Swanson BG, Ross CF, Clark S. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream. J Dairy Sci. 2008 Apr;91(4):1308-16. doi: 10.3168/jds.2007-0391 https://www.journalofdairyscience.org/article/S0022-0302(08)71258-X/fulltext 

Maurotti S, Ferro Y, Pujia R, Frosina M, Sciacqua A, Mare R, Mazza E, Geirola N, Romeo S, Pujia A, Montalcini T. Effects of a Functional Ice Cream Enriched with Milk Proteins on Bone Metabolism: A Feasibility Clinical Study and In Vitro Investigation. Nutrients. 2023 Jan 10;15(2):344. doi: 10.3390/nu15020344. https://www.mdpi.com/2072-6643/15/2/344 

McDowell TK, Lowe J, McSweeney MB. Acceptability of thickened and protein-enhanced ice cream for use in long-term care facilities. J Texture Stud. 2022 Sep;53(5):647-653. doi: 10.1111/jtxs.12712. Epub 2022 Aug 3 https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12712 

Moon HJ, Jeya M, Kim IW, Lee JK (April 2010). "Biotechnological production of erythritol and its applications". Applied Microbiology and Biotechnology. 86 (4): 1017–1025. https://link.springer.com/article/10.1007/s00253-010-2496-4  

Patel MR, Baer RJ, Acharya MR. Increasing the protein content of ice cream. J Dairy Sci. 2006 May;89(5):1400-6. doi: 10.3168/jds.S0022-0302(06)72208-1

https://www.journalofdairyscience.org/article/S0022-0302(06)72208-1/fulltext

Qin YQ, Wang LY, Yang XY, Xu YJ, Fan G, Fan YG, Ren JN, An Q, Li X. Inulin: properties and health benefits. Food Funct. 2023 Apr 3;14(7):2948-2968. 

https://pubs.rsc.org/en/content/articlelanding/2023/fo/d2fo01096h 

Roy S, Dhaneshwar S. Role of prebiotics, probiotics, and synbiotics in management of inflammatory bowel disease: Current perspectives. World J Gastroenterol. 2023 Apr 14;29(14):2078-2100. https://doi.org/10.3748/wjg.v29.i14.2078 

Smith K, Taylor GS, Brunsgaardd LH, Walker M, Bowden Davies KA, Stevenson EJ, West DJ. Thrice daily consumption of a novel, pre-meal shot containing a low dose of whey protein increases time in euglycemia during 7 days of free-living in individuals with type 2 diabetes. 26 may 2022, BMJ open Diabetes Research & Care. https://drc.bmj.com/content/10/3/e002820 

Sun, H.; Saeedi, P.; Karuranga, S.; Pinkepank, M.; Ogurtsova, K.; Duncan, B.B.; Stein, C.; Basit, A.; Chan, J.C.N.; Mbanya, J.C.; et al. IDF Diabetes Atlas: Global, regional and country-level diabetes prevalence estimates for 2021 and projections for 2045. Diabetes Res. Clin. Pract. 2022, 183, 109119. https://www.diabetesresearchclinicalpractice.com/article/S0168-8227(21)00478-2/abstract 

Vandeputte D, Falony G, Vieira-Silva S, Wang J, Sailer M, Theis S, Verbeke K, Raes J. Prebiotic inulin-type fructans induce specific changes in the human gut microbiota. Gut. 2017 Nov;66(11):1968-1974.  https://gut.bmj.com/content/66/11/1968 

World Health Organization. Available online: https://www.who.int/news-room/fact-sheets/detail/cardiovascular-diseases-(cvds) (accessed on 11 June 2021).

Zhang JW, Tong X, Wan Z, Wang Y, Qin LQ, Szeto IM. Effect of whey protein on blood lipid profiles: a meta-analysis of randomized controlled trials. Eur J Clin Nutr. 2016 Aug;70(8):879-85. https://www.nature.com/articles/ejcn201639