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Ice Cream’s Identity Crisis
that age-old Breyers boast of “All Natural” has been replaced with “Quality,” which is one of those impressive words that loses impact the more you think about it.
Lastly, not all Breyers is what we once understood the name to mean. A Breyers carton in the store’s freezer might be ice cream, but the Breyers carton right beside it, identical in nearly every way, might be something called “frozen dairy dessert” — which, when translated from the original Orwell, means: not ice cream.
You might ask what the difference is between ice cream and a frozen dairy dessert, and I might answer that it is the same as the difference between a slice of American cheese and a slice of Kraft Singles American Pasteurized Prepared Cheese Product. Since this is not helpful, we turn to a spokeswoman for the Food and Drug Administration, the guardian of “standards of identity,” who explained the distinction in a written response: “Ice cream requires specific levels of milk fat content, nonfat milk solids content, total solids in each gallon of ice cream, and total weight in each gallon of ice cream, while frozen dairy products do not.”
In general, ice cream has at least 10 percent dairy fat, and a frozen dairy dessert does not. In my freezer, the Breyers vanilla fudge twirl frozen dairy dessert has the ubiquitous corn syrup, and the Breyers vanilla ice cream does not.
So why did Breyers make the change on so many of its flavors? Here’s what Bach thinks.
“I am convinced that Breyers did this change over with most of its flavors as a cost cutting measure,” said Bach.
The company says it makes frozen dairy dessert because it’s “blended in a whole new way to create a smoother texture.” It “tends to have less fat” than ice cream and the company says in a national side by side taste test “our fans like the new recipe just as much as the original.”
Originally posted by FortAnthem
As always, when buying food in America; let the buyer beware.
Originally posted by SunflowerStar
Thanks for the OP. Was in the mood to buy something along the lines of frozen dairy dessert today anyway. So when I get to the market I start reading labels. The closest acceptable product I found seems to be new on our shelves is gelato by Talenti. Saltwater Caramel was my choice. Price wise just as comparable to the fake stuff. Thanks again for the .s up.
Originally posted by TheDoctor46
I don't trust anything in a tub! Luckily there's a nice ice cream shop near
me what make it fresh. So if I do fancy a ice cream session I just go there. Does not surprise me though. Nearly as bad as the pretend chocolate they make now!