True sugar-free ice cream: The availability of ultra-filtered milks, including milk protein isolates (>90% total milk protein and <1% lactose), can be used in combination with polyglycitols and other novel bulking agents to create new categories such as true sugar-free (<0.5g “sugars” per serving) ice cream. These sugar-free products may or may not need high-intensity sweeteners. The product would, by definition, be inherently lactose-free as well.

Novel combinations of sweeteners: Of interest might be the use of high-intensity sweeteners and sugar alcohols in regular ice cream products. There is no reason why sugar alcohols and/or high-intensity sweeteners could not be used in combination with more traditional sweeteners.