Certain ingredients allow ice cream to travel farther and recover from heat shock. But that doesn’t matter to the label-reading consumer. Here are some strategies for ice cream manufacturers to deliver a cleaner label.
Consumer interest in clean labels (that is, the use of ingredients perceived to occur naturally in foods) has created a challenge to ice cream formulators.
Ironically, many ice creams produced before the 1950s would be considered to be clean-label today. Since then, however, supply chains have been extended, exposing ice cream to increasing degrees of temperature abuse (heat shock) and its negative influences on ice cream properties associated with sensory appeal (smooth texture, rich/creamy body, delivery of desirable flavor).