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, PARAD’ICE stands out with its velvety texture and a quality protein content ranging from 27-28 grams per pint (9 g/serving of 85 g). Our dairy proteins concentrates are indulgently creamy and delicious tasting while maintaining all its wellness-boosting amino acids.

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 dairy 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). 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 (Goff HD, 2016). 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 milk protein concentrate (casein and whey), 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 Allulose. 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 allulose (D-allulose), a natural, almost completely non-caloric (0.4 calories/g) and very safe “rare sugar”, which does not affect blood sugar though having a similar taste and texture to table sugar. It is safe (Nishii N et al. 2017) (Hayashi N et al, 2010) and FDA approved https://www.fda.gov/media/123342/download . It’s about 70% as sweet as sugar, which is similar to the sweetness of erythritol, another popular sweetener (Xia Yet al., 2021). Although around 70% of the allulose you consume is absorbed into your blood through your digestive tract, it leaves your body via your urine without being used as fuel, while 30% of it is excreted in the feces (Xia Yet al., 2021).

Recently, D-allulose has been suggested to exert antiobesity and antihyperglycemic, antidiabetes, anti-inflammatory, antioxidant, and neuroprotective effects in animals and humans (Xia Yet al., 2021) (Nishii N et al. 2017) (Chen Z et al., 2022) (Hayashi N et al, 2010).

PARAD’ICE is the richest high-quality protein ice cream on the market. PARAD’ICE ice is enriched with casein and 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 9 g protein/serving or 27-28 grams per pint (i.e. around 10.5 % of proteins), PARAD’ICE is not only diabetic compatible but can also bring the benefits of casein and whey proteins on glycemia and sugar cravings as shown by scientific literature (Lesgards JF, 2023). Indeed, casein and whey intake have been associated with a reduction of hyperglycemia in diabetic subjects (Smith K, et al., 2022). Casein and whey improve 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).
Casein with its richness in leucine has anti-diabetic activity: leucine activates glutamate dehydrogenase activity in β-cells in the pancreas, which leads to an increase in Krebs cycle activity, oxygen consumption by these cells, and then to increased insulin production (Lesgards, 2023).

Milk-derived whey as well as casein proteins can produce insulin secretion in obese, pre-diabetic, and also type 2 diabetes individuals (Lesgards, 2023).

Also, studies demonstrate that dairy proteins like whey and casein both decrease appetite better with whey having a faster effect than casein (Hall WL and al., 2003) (Kondrashina A et al., 2022). Casein and whey induce the synthesis of gut peptide hormones (CCK, PYY, GLP-1, and GPI) which send signals for satiety to the central nervous system (CNS). This is done by various mechanisms, which are both visceral through the vagus nerve and via the bloodstream (Lesgards, 2023).

Furthermore, the AA cysteine improves glucose metabolism in diabetic animals and type-2 diabetic patients, and casein and whey are particularly rich in sulfur-containing amino acids like cysteine and methionine (which can produce cysteine in the body) which preserves them from oxidation (Jain SK, 2012).

Proteins are also essential for bones and joint health, making up a significant portion of both tissues. AAs 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). Consuming casein and whey protein improves lean mass (muscle) vs. fat mass ratio. Together with a bit of regular physical activity, it contributes to a healthier silhouette and control of body mass index (BMI) and weight. Indeed, casein and whey are particularly rich in branched-chain amino acids (BCAAs) like leucine, which triggers muscle synthesis and repair (Devries MC et al., 2015) (Fujita and Volpi, 2006).

PARAD’ICE by Protelicious boosts up to 34 grams of quality proteins, with great amino acid profile and digestibility, in every pint so it can contribute to a healthier silhouette and better control of body mass index (BMI) and weight.

Indeed, casein and whey are 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 casein and whey protein stimulates muscle protein synthesis very efficiently vs. other sources like eggs and soy (Devries MC et al., 2015).

Also, 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, dairy proteins are more and more proposed as the protein sources of choice to maintain muscle strength in the elderly (Rieu I et al., 2006) (Lancha AH J et al., 2016).

Agai, 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 Allulose add subtle sweetness and antioxidants. For lactose intolerant individuals, PARAD’ICE, though dairy-based, incorporates low-lactose dairy 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).

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