Many consumers put off buying low-fat ice cream because of its flavour and thinner texture compared with full-fat equivalents. But a novel emulsifying/foaming agent developed by food scientists at Massey Institute of Food, Nutrition and Human Health (and related FoodHQ partners) levelled that playing field.
Open Lab was appointed to position and develop a brand concept, flavour variants and strapline for the fat-free ice cream. Our aim was to transform the science into a must-have consumer product. The outcome: Scoop.