This past year, we have reflected together and individually on technical and non-technical considerations involved with formulating “clean-label” ice creams and related products.
A year ago, (Dairy Foods, February 2017) we noted in this column that “a conundrum exists.” There is the consumer’s perception that being transparent, simple, wholesome and understandable is good (i.e., “clean” labeling). But the technical demands and limitations of economically delivering good-quality ice cream of varying compositions in various forms to various points of consumption under varying conditions may or may not be wholly compatible with “clean labeling” considerations.