IIFPT’s Agreement With Adi Mantra Foods Heralds The Beginning Of Guilt-Free Millet Indulgences

7th October, 2021

When we dream of non-dairy ice-cream, we can’t imagine one full of fat. However, millet milk is used to make ice-cream that is rich in micronutrients, but also lactose-free. This low fat delight surprisingly has the same taste and flavor as regular ice cream. If you’re wondering where you can get your hands on millet-based ice cream, you should know that it is being created by Thanjavur-based Indian Institute of Food Processing Technology.

The conceptualization of plant-based ice cream

It all began when Thanjavur-based Indian Institute of Food Processing Technology entered into an agreement with M/S. Adi Mantra Foods Pvt. Ltd., Maharashtra for the development of millet based products. Their well organized initiative seeks to aid Indians in choosing more indigenous plant-based value added products. If you’re sold on millet ice cream, then acquaint yourself with the benefits of consuming this nutrient-rich delicacy.

Benefits of such ice cream

- This is especially beneficial to people who have a great intolerance to lactose. 

- It is also deemed ideal for diabetics who wish to indulge with ice cream. 

- The best part is that millet ice cream has a low glycemic index and 59 per cent fewer calories and 22 per cent carbohydrates lower than the regular ice cream. 

- Additionally, it has 43 per cent less fat than the regular dairy based vanilla ice cream. 

- Since millet ice cream has omega-3 fatty acids; they offer you nutrients that are usually unavailable in vegetarian food. Hence it is truly a joy to consume.

A Fun Fact 

Interestingly, the waffle cones that usually pair with an ice cream are also being made using jackfruit fibre. “At present India's total jack fruits production amounts to 1,705 million tonnes; for each kilo of this fruit, only 300 grams account towards useful intake and the rest remains unutilized. IIFPT's jack fruit fibre based cone is an initiative that paves way to make use of what is being discarded as waste. The texture, flavour, aroma, and taste for the cones were highly acceptable and rich in fibre (12.93 percent) and (6.9 percent),” said the institute Director C. Anandharamakrishnan. 

Furthermore, institute Director C. Anandharamakrishnan opines that this innovative new millet ice cream shall have “millet milk” (millet extract) which is lactose-free hence a refreshing change from the dairy alternatives. What a wonderful way to transform your food choices by going healthier without compromising on taste and flavor!

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