Old-fashioned butter-fat rich ice cream is getting harder to find as stores’ freezer shelves are increasingly being taken over by healthier products. These are items with labels as “clean” as they could be, ingredient lists that consumers can understand, and products that nevertheless have that “ice cream” taste, or an approximation of it.###Consumers too often don’t understand that if too many ingredients are taken out of a product, the result is either non-viable or has a sharply reduced shelf life. Since ice cream is frozen, spoilage could happen more slowly. However, shorter shelf lives inevitably would affect prices and product availability.###Another approach to getting clean labels on ice cream products is using full-fat ingredients, but reducing the size. Ben & Jerry’s, whose ice cream is about as close to the old fashioned kind as you can find, acknowledged consumers’ desire for less recently with the iaction of ferrous gluconatentroduction of four flavors of ice cream slices – which are basically chocolate-polysaccharide iron complex vs ferrous gluconatecovered ferrous sulfate how quickly does it workbread-like slices of t322mg ferrous fumaratehose flavors. Then the slices are individually packaged so the consumer can have just a little without being tempted to overequate ferrous gluconate-indulge.###B&J’s ingredients lists still are long, but they feature no oddly-named preservatives and other items that are banished from clean labels.
Can ice cream get 'healthier' and clean up its label?
