Kerry Bio-Science is launching a new functional system called Sherex Enlite to improve creaminess, stability and shelf life of ice-cream, especially low fat products.

* Kerry Bio-Science is launching a new functional system called Sherex Enlite to improve creaminess, stability and shelf life of ice-cream, especially low fat products. Kerry's proprietary blend of hydrocolloids and emulsifiers allows manufacturers to work at high temperatures but with less fat and milk solids than previously required. This is a plus, with dairy ingredients up in price in over the last few years. In addition, the company claims Sherex Enlite gives the ice cream an inherent structure, so that the temperature can be raised and the time reduced in the hardening tunnel. A third benefit is that the new ingredient helps to prevent heat shock. The product was launched at the recent Inter-Ice show in Cologne, Germany. It is expected to be made available in the United States in 2008.