Nestlé Schöller, the German ice cream division of the Swiss food giant, plans to utilise a new conching process in the production of its Mövenpick brand that, the ice cream manufacturer claims, allows it to reduce the fat content whilst preserving the creamy flavour.

“Reducing the fat content was not really essential for us,” Barbra Groll, a spokesperson for Nestlé Schöller, told just-food. “The most important thing is that the flavour and quality does not change. We would never offer a Mövenpick ice cream that was not of the same high standard.”

During the new process, patented by Nestlé, the temperature of the ice cream mass is steadily lowered during a long stirring process. This results in the development of microscopic ice crystals and air bubbles. The ice cream produced is rich and creamy and the taste intensified, even when the fat content is reduced, Nestlé said.

The process will be used in the manufacture of four flavours: Bourbon Vanilla, Chocolate Chips, Erdbeer (strawberry) Cream and Maple Walnut. The fat has been reduced by up to one-third, the company claims.

The product launch, scheduled for April, will be accompanied by a marketing campaign including television and print adverts and tastings, Groll said.

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It is hoped that the new style of ice cream will improve Mövenpick’s market position. Nestlé currently commands about 25% of the German ice cream market, with market leader Langnese accounting for around 30%. “It will influence consumers’ views of ice cream,” Groll added.