Did you know the FDA has categories to identify the fat content of an ice cream or dairy product?
The marketing department may try to be creative to lure you into purchasing a product, but it’s your prerogative to know “what’s really under the lid” before you buy. This article posted on the International Dairy Food Association “IDFA” site explains the differences in each product and how they are categorized.
Here are some of the terms consumers are seeing in the supermarket, and exactly what those terms mean:
- Ice cream is a frozen food made from a mixture of dairy products, containing at least 10 percent milkfat.
- “Reduced fat” ice cream contains at least 25 percent less total fat than the referenced product (either an average of leading brands, or the company’s own brand).
- “Light” or “lite” ice cream contains at least 50 percent less total fat or 33 percent fewer calories than the referenced product (the average of leading regional or national brands).
- “Lowfat” ice cream contains a maximum of 3 grams of total fat per serving (½ cup).
- “Nonfat” ice cream contains less than 0.5 grams of total fat per serving.
Contact Darryl, he will teach you how to make ice cream and help you determine the best milk fat content for your product.
Darryl David is a seasoned consultant in the business of ice cream, frozen plant based and infused products. Offering business consulting and hands-on assistance to all size of companies. Tap into 30 years industry experience and learn more about Darryl and the services he provides by reading his articles, on LinkedIn .
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