The SAVECREAM project is aimed at reducing the volume of waste generated in ice cream production by optimising the use of creams produced during start-ups, reusing and reconditioning them for subsequent use in the production process. AINIA’s collaboration focuses on monitoring the degradation or loss of functionality of the ingredients used, as well as evaluating the impact of using reprocessed creams on the characteristics and shelf life of different ice cream categories. This improvement not only contributes to reducing waste and its environmental impact, but also to lowering the consumption of ingredients with a high carbon footprint, such as dairy products or tropical fats, among others. This new circular economy model will also lead to reduced water consumption during the ice cream manufacturing process.