Frozen Dairy Standards of Identity

by | May 29, 2018 | Ice Cream Consulting

Today, the consumer has numerous options when it comes to ice cream and non dairy frozen desserts, so when it comes to the product’s name on the container, does it suggest what it actually consists? The consumer would be smart to best understand what their reading and actually eating. Marketing a product to encourage an emotional purchase is what drives a good amount of brands, but also understanding the ingredients and make-up can be helpful and good to know if legal standards parameters are being pushed. Be aware of the federal standards as defined by FDA Title 21 CFR 135.110.

Frozen Dairy Standards of Identity

PRODUCT MILK FAT MILK SOLIDS        OTHER Lbs. Per / Gal – Fluid
Economy / Premium / Super Premium Ice Cream – Hard 10% – 18% 5% – 11%   20% – 100% Overrun 8.51 – 8.55
Ice Cream – Soft 10% – 18% 5% – 11% 30% – 50% Overrun 8.51 – 8.55
Non-Fat Ice Cream <0.5% 12% – 14% 65% – 100% Overrun 8.63
Low-Fat Ice Cream 2% – 5% 12% – 14% 65% – 100% Overrun 8.58 – 8.6
Light Ice Cream 5% – 7% 11% – 12% 65% – 100% Overrun 8.58 – 8.6
Reduced Fat Ice Cream 7% – 9% 10% – 12% 65% – 100% Overrun 8.55 – 8.58
Frozen Custard also known as French Ice Cream 10% – 14% 5% – 10% 15% – 40% Overrun. Egg solids 1.4% by weight 8.55 – 8.58
Frozen Yogurt 3% – 6% 9% – 13% 65% – 100% Overrun. Must contain live bacteria cultures 8.58 – 8.6
Low-Fat Frozen Yogurt 0.5% – 2% 8.6% – 9.1% 65% – 100% Overrun. Must contain live bacteria cultures 8.62 – 8.63
Non-Fat Frozen Yogurt <0.5% 9% – 14% 65% – 100% Overrun. Must contain live bacteria cultures 8.63
Sherbet 1% – 2% 1% – 3% 20% – 50% Overrun 8.63

References: www. Wikipedia.org, USDA, FDA Under Title 21, Ice Cream 7th edition (Springer publishing)

In The Name of Ice Cream – Stop Confusing Me

The FDA has a standard of identity for the word ice cream and according to the language, cream is an optional dairy ingredient, so a product is not required to contain cream to be called ice cream. I bring this to your attention, because I believe the way it is written causes much confusion to the consumer. You can purchase a pint of super premium ice cream like Ben & Jerry’s with 14% – 16% butterfat or an economy grade low fat ice cream like Halo Top with 2% -5% butterfat, yet both proudly include the word ice cream. Personally and professionally, I find the marketing tactic of lower fat products very disturbing, because to include “ice cream” on the label suggests to me it has a high percentage of cow’s milk, when in reality the fat solids are so low that additional gums, stabilizers and emulsifiers are added to hold the product together.

Why do companies use words like ice cream in less than 10% product, because they want the product to sound as luxurious as possible and in the instance of 2% – 5% milk fat products, calling it “ice milk” or “lite” could be a turn off to the customer. Too bad the makers of low calorie, low fat, no sugar products can’t sell and market their brand solely on the merits of product composition. I suggest to be careful when eating many of the popular “new rave” products marketed as “good for you” or “healthy”. Read the label to see if you understand the list of ingredients, then learn about the consequence of consuming them. You may not, but your body will and usually remind you later in the day.

Reading the Standards, What’s Your Choice??

Here is a list of products nicely put together and explained by Seriouseats.com, providing ideas on what to eat. Read the article for further details on frozen product and classification of each. Throughout my career I’ve suggested to clients and friends, if you have to look up an ingredient – Don’t eat it!

  • Hard Custard Ice Cream Soft Serve
  • Gelato Ice Milk
  • New England Ice Cream Semifreddo
  • Philadelphia Ice Cream Kulfi
  • Midwestern Frozen Custard Dondurma
  • Frozen Yogurt Dippin’ Dots
  • Sorbet Liquid Nitrogen Ice Cream
  • Italian Ice Spumoni
  • Sherbet I Tim Pad

What Would The French Think?

Diet books and health consultants suggest the key to well being is to eat in moderation with ingredients that are as natural as possible. I suggest to also rely on good common sense, when being enticed by marketing tactics of products appearing too good to be true. Eating good fats with high calories can be ok, but only in moderation. So re-consider racing to the bottom of a container of empty, low calorie products marketed as good as ice cream. I would rather eat a spoonful of rich, creamy high fat luxury ice cream, than a entire container of a so called guilt-free product, any day of the week. French ice cream came around in 1674 in the name of luxury, decadence, pleasure and celebration. The choice is yours, eat luxury in moderation and feel good or overindulge and wonder why you did it. A race to the bottom can imply  many things both positive and negative. The choice is yours.

Darryl David
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