Preserving Ice Cream Perfection: Promolux LED Lighting for Superior Display and Profits

Lighting Up the World of Frozen Delights

Shining a New Light on Dairy Displays


The allure of ice cream, gelato, and ice cream cakes is undeniable. These delectable frozen treats, with their rich flavors and vibrant colors, have a special place in our hearts. However, the delicate nature of these frozen delights, combined with exposure to improper lighting, can lead to significant challenges that impact their appearance, shelf life, taste, and sales. This is where Promolux, a pioneering leader in specialty lighting solutions, steps in to make a difference. In this blog, we’ll explore how Promolux’s advanced Balanced Spectrum LED lighting, bolstered by the groundbreaking Safe Spectrum technology, can effectively combat the harmful effects of photo and lipid oxidation. By leveraging these innovative lighting solutions, we can ensure the preservation of these frozen delicacies and enhance their visual appeal in various retail settings, including supermarkets, groceries, and ice cream shops.

Understanding the Impact of Common LED Lighting and Radiation on Ice Cream

The Impact of Light and Heat on Ice Cream

Light and heat play a significant role in accelerating the process of lipid oxidation. Lipid oxidation is a chemical reaction that occurs when oxygen interacts with unsaturated fatty acids present in foods containing milk fats, such as ice cream. This reaction can lead to adverse effects on the smell, taste, and appearance of the ice cream, ultimately affecting its overall quality. Due to its typically high fat content, ice cream is particularly vulnerable to the off-flavor effects of lipid oxidation when exposed to strong supermarket lighting.
The nutritional value of ice cream can also be compromised as lipid oxidation destroys essential nutrients like riboflavin, pyridoxine, and vitamins A, D, B12, and C. Oxidized ice cream acquires unpleasant flavors, including rancidity, staleness, metallic notes, or even cardboard-like tastes. Promolux lighting, designed to minimize the emission of damaging visible spectrum and UV wavelengths, can significantly reduce these flavor changes, safeguarding the taste and quality of the ice cream.

Preserving the Vibrant Colors of Ice Cream and Gelato, Through Safe Spectrum Promolux Lighting

The Importance of Vibrant Colors

One of the key attractions of ice cream and gelato is their eye-catching and vibrant colors. However, most artificial lighting sources, including regular supermarket lighting, trigger photochemical reactions that cause the vibrant colors from food dyes to fade. This phenomenon leads to rapid discoloration when ice cream and gelato are exposed to strong light. The problem is especially pronounced when it comes to ice cream cakes, where incorrect lighting can result in white decorations or icing appearing yellow, and red decorations losing their brilliance, often fading to pink. Regular lights tend to emphasize the yellow and green spectrum, which doesn’t do justice to the naturally vibrant colors of the icings and decorations.

Balanced Spectrum and Promolux LED Lighting: The Solution

Promolux’s Advanced Lighting Solution

Enter Promolux’s Balanced Spectrum LED lighting, equipped with the cutting-edge Safe Spectrum technology. This advanced lighting solution ensures that ice cream, gelato, and ice cream cakes are exposed to a more balanced range of wavelengths, including an emphasis on the essential red and blue wavelengths. Additionally, Promolux lighting maintains moderate levels of the damaging yellow and green wavelengths commonly found in regular fluorescent lighting. This strategic spectrum balance not only reduces ice crystal formation but also reveals the true, bright colors of each flavor and topping. The result is a visually captivating display that appeals to customers and enhances their overall experience.

Mitigating Ice Crystal Formation in Ice Cream Cakes

Addressing Ice Crystal Formation

The challenges faced by ice cream cakes extend beyond flavor and color preservation. Ice crystal formation is a common issue, especially when ice cream cakes are stored in cardboard boxes with transparent tops. The combination of heat and radiation from regular lighting can cause the top surface of ice cream cakes to melt, leading to the separation of water from the other ingredients within the cake. When this water refreezes, ice crystals form within the cake or on the inside surface of the box.
Promolux’s balanced spectrum approach, featuring reduced UV radiation and less heat emission compared to regular lamps, effectively minimizes ice crystal formation. The result is not only a more visually appealing cake with preserved decorations but also an improved texture and overall quality, providing a delightful experience for customers.

Scientific Validation: Studies on Light and Ice Cream

Scientific Confirmation

Numerous scientific studies have explored the impact of light on the quality of ice cream and gelato. One study by Smith and Shugart (2019) examined oxidative processes in dairy products and their effects on quality and nutritional value. The study highlighted the vulnerability of ice cream to lipid oxidation, leading to flavor degradation and nutrient loss.
Teter’s research (2020) focused on the impact of light exposure on Natamycin efficacy in retail cheese displays. Although the study specifically targeted cheese, the findings underscore the general sensitivity of dairy products to light and its potential negative consequences.
Palchak’s report (2018) showcased the effectiveness of Promolux lamps in enhancing dairy product display case performance. While not solely focused on ice cream, the report provides valuable insights into the benefits of Promolux lighting for preserving product quality and appeal.
These scientific studies collectively emphasize the need for specialized lighting solutions, such as Promolux’s Balanced Spectrum LED lighting, to counter the detrimental effects of light on ice cream, gelato, and other dairy products.

Customer Testimonials: Real-World Validation

Real-World Impact

The impact of Promolux’s Balanced Spectrum LED lighting on the presentation, quality, and sales of ice cream and gelato is validated by real-world testimonials from businesses that have embraced this innovative lighting solution. Retailers, like the McCall Candy Company, have reported significant improvements in product presentation, reduced frost build-up, and vibrant, eye-catching colors across various flavors. This real-world validation underscores the effectiveness of Promolux lighting in transforming the ice cream display and positively influencing customer perceptions.

Conclusion: A Brighter Future for Ice Cream Displays

Unlocking the Potential of Promolux Lighting

In a competitive market where every detail matters, choosing the right lighting solution can make all the difference. Promolux’s commitment to quality lighting solutions, backed by scientific studies and customer testimonials, stands as a game-changer for ice cream displays. By addressing the challenges posed by photo and lipid oxidation, Promolux enables retailers, ice cream shops, and supermarkets to preserve the perfection of ice cream, gelato, and ice cream cakes. Whether it’s the prevention of off-flavors, the preservation of vitamins and vibrant colors, or the reduction of ice crystal formation, Promolux lamps contribute significantly to increased customer satisfaction, extended shelf life, and amplified sales.

The choice is clear for businesses seeking to make a lasting impact: embrace Promolux LED lighting and unlock a brighter, more vibrant future for ice cream displays. By choosing Promolux, you’re choosing to preserve the deliciousness, enhance the visual allure, and create a memorable experience for customers as they indulge in the world of frozen delights.


  • 1.Smith, D. M., & Shugart, L. A. (2019). Oxidative processes in dairy products: Effects on quality and nutritional value. Comprehensive Reviews in Food Science and Food Safety, 18(6), 1857-1871.
  • Teter, V. E. (2020). Impact of light exposure on Natamycin efficacy in retail cheese displays. Food Science Department, Virginia Tech. Unpublished manuscript.
  • Photooxidative Stability of Ice Cream Prepared from Milk Fat, M. Shiota, N. Ikeda, H. Konishi, T. Yoshioka Link to the study