JACKSONVILLE, Fla. — Protein seems to be showing up everywhere these days, in drinks, snacks and now even the ice cream aisle.
Blue Bell is getting into the trend with a new line of protein pints, but there is one important difference: technically, they’re not ice cream.
Lauren Lewis, public relations manager for Blue Bell, talked with Kristine Bellino about the new products, what actually qualifies as ice cream, and how the company decides which flavors make it to grocery store shelves.
What makes ice cream actually ice cream?
According to Lewis, one of the biggest differences between ice cream and a frozen dairy dessert comes down to butterfat.
For a product to be classified as ice cream, she said it needs to contain at least 10% butterfat. Most of Blue Bell’s traditional ice cream falls around 11% to 12%.
The company’s new protein pints, however, have around 2% butterfat. That means they fall under the frozen dairy dessert category.
The new line comes in five flavors: vanilla, chocolate, coffee, strawberry and salted caramel. Protein powder is added to the base, and Lewis said the products were also developed to be lower in fat and calories than the company’s traditional ice cream.
Lewis said the idea came in part from customers, as interest in higher-protein foods continues across the food industry.
A new flavor can take years
Getting a new flavor from an idea to a grocery store freezer is not a quick process.
Lewis said Blue Bell receives dozens of suggestions every day, including ideas from customers, employees and even people sharing family recipes.
The company’s research and development team narrows hundreds of ideas down to about 10 or 15 possibilities. From there, recipes are developed, ingredients are sourced and the flavors are tested before only a few are selected for release.
The entire process can take up to two years.
Employees also take part in an internal taste panel, testing both possible new flavors and existing ones to make sure they remain consistent.
Some flavors aren’t going anywhere
While new flavors rotate in and out, Lewis said there are several longtime favorites that have become a major part of the brand.
Homemade Vanilla has been Blue Bell’s top-selling flavor since 1969. Other longtime favorites include Cookies ’n Cream, Dutch Chocolate and Buttered Pecan.
The company also rotates seasonal and limited flavors throughout the year.
Lewis said Blue Bell has developed more than 300 flavors over its history, with roughly 30 to 40 available at different points throughout a typical year.
And for anyone hoping to land a job tasting all of them, there is a catch: Lewis said the company’s taste panel is made up of existing Blue Bell employees, including some who have worked there for decades.
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