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BYU Creamery develops "no sugar added" ice cream

Now available in chocolate and vanilla flavors

In an effort to accommodate customer requests, the BYU Creamery has made a new “no sugar added” ice cream to reward those looking for healthy eating choices.

“It’s a good ice cream with less sugar, and I really like the chocolaty taste of the chocolate flavor,” said Alicia Belessa, a fitness and wellness major from Great Falls, Mont. “I appreciate that BYU is trying to be more health conscious even with some of the best ice cream in the world. Plus, I feel like I can eat more because it has less sugar.”

“Over the past several years we have been approached by many faculty and students who wanted us to consider making a ‘no sugar added’ ice cream,” said Dean Wright, director of Dining Services. “As a society we have become even more conscious of the amount of sugar we consume, so ‘no sugar added’ ice cream seemed like a perfect fit for our culture.”

The BYU Creamery is now offering the new ‘no sugar added’ ice cream in chocolate and vanilla flavors.

“We are introducing it now because the opportunity presented itself, and we were able to have our normal suppliers help with the formula and with a new stabilizer system we have been considering,” said Ralph Johnson, manager of the BYU Creamery.

Fraser Buck, administrator at BYU Creative Marketing, said it’s a great product because it’s healthy and delicious.

“The flavor astounded me—I could not believe a sugar-free ice cream could have that wonderful richness,” Buck said. “It’s a wonderful product for those watching their sugar intake.”

Wright said that eating no-sugar ice cream commonly leaves customers unsatisfied.

“The texture and aftertaste usually leaves something to be desired,” he said. “But with our new ice cream we feel you are getting the flavor you have come to expect from BYU and the smoothness of one of our premium ice creams.”

Although flavors are currently limited to vanilla and chocolate, there is talk about other ‘no sugar added’ flavors in the future.

“With vanilla and chocolate the most popular flavors, the Creamery decided to roll out these products first. However, we have made a prototype of blueberry, which is delicious,” Wright said. “If the chocolate and vanilla flavors are successful, we will explore other flavor profiles.”

Chris Lambert, an industrial design major from Sandy, sampled the chocolate-flavored “no sugar added” ice cream.

“It has a light chocolate flavor, but it’s still really creamy,” Lambert said. “All I need to know is that it satisfies my craving for ice cream.”

Writer: Jasmine Salvesen

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