IceGuard: Plant-Derived Ice-Binding Proteins for Premium Ice Cream Quality and Shelf Life

Overview

IceGuard is a novel food ingredient technology developed by Ex Seed that uses plant-derived ice-binding proteins (IBPs) sourced from carrots to improve the quality, texture, and shelf life of ice cream and other frozen products. The technology addresses a persistent challenge in frozen food manufacturing: ice recrystallisation, the process by which small ice crystals merge into larger ones during storage and distribution, leading to a coarse, icy texture.

Inspired by Unilever's long-standing use of fish-derived IBPs, IceGuard offers a sustainable, plant-based alternative with comparable or superior potency. Preliminary research has demonstrated that carrot IBPs effectively inhibit ice recrystallisation at remarkably low concentrations (as low as 25 mg/L), making the technology both efficient and cost-effective for integration into existing production processes.

Technical specifications

Key features:

• Plant-derived ice-binding proteins sourced from carrots, offering a sustainable and cruelty-free alternative to fish-derived IBPs
• Ultra-low effective concentration: demonstrated ice recrystallisation inhibition activity at just 25 mg/L
• Mechanism of action: proteins bind to ice crystal surfaces, suppressing growth and recrystallisation during processing, distribution, and frozen storage
• Versatile integration: compatible with optimised processing and storage conditions to maximise texture and shelf-life benefits
• Third-party validated: efficacy confirmed through independent evaluations

Development pipeline:

• Expression system selection across E. coli, Pichia pastoris, and Saccharomyces cerevisiae for scalable production
• Fermentation optimisation for temperature, agitation, and protein yield
• Ice cream formulation testing with recrystallisation inhibition analysis
• Sensory evaluation of texture and taste post-storage
• Long-term shelf-life and stability assessment

Technology readiness level

IceGuard is currently at an early-to-mid stage of development. Lab-scale extraction and purification of carrot IBPs has been completed, with in vitro studies confirming ice recrystallisation inhibition efficacy. Third-party evaluations have validated the promise of the technology.

Next steps include selecting an optimal recombinant expression system, optimising fermentation conditions, and conducting full ice cream integration trials with sensory and shelf-life testing. The technology is not yet commercially deployed but is advancing toward pilot-scale validation and eventual licensing or co-development partnerships with frozen food manufacturers and ingredient suppliers.