web analytics

Categorized | Arts & Entertainment

Ice cream labeling

What does it all mean?

There are many choices in today’s ice cream case to suit a wide variety of consumer tastes. There is plenty of information on food labels, but what does it really mean? Here, the International Ice Cream Association sheds some light on how ice cream and related products are labeled.

Labeling Definitions

The U.S. Food and Drug Administration (FDA) sets standards of identity for many foods, including ice cream and frozen desserts, so that consumers will get a consistent product, no matter what brand or type they buy. FDA defines nutrient descriptors such as “light,” “reduced fat” and “lowfat” so that consumers know exactly what they’re selecting in terms of nutritional content. All labeling statements follow the federal Nutrition Labeling and Education Act (NLEA), which governs all food labeling.
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.

Quality Segments

In addition, there are commonly used marketing phrases that describe ice cream products in terms of quality segments, such as “superpremium,” “premium” and “economy.” Several factors can contribute to a product’s quality segment such as price, brand positioning, product packaging, quality of ingredients, milkfat content and the amount of overrun (air) in the product. Overrun refers to the amount of aeration the ice cream undergoes during its manufacture that keeps the mixture from becoming an inedible frozen mass. Overrun is governed by federal standards in that the finished product must not weigh less than 4.5 pounds per gallon.

  • “Superpremium” ice cream tends to have very low overrun and high fat content, and the manufacturer uses the best quality ingredients.
  • “Premium” ice cream tends to have low overrun and higher fat content than regular ice cream, and the manufacturer uses higher quality ingredients.
  • “Regular” ice cream meets the overrun required for the federal ice cream standard.
  • “Economy” ice cream meets required overrun and generally sells for a lower price than regular ice cream.

This post was written by:

- who has written 18088 posts on Cedar Springs Post Newspaper.

Contact the author

Comments are closed.

Ray Winnie
Kent County Credit Union


Get Your Copy of The Cedar Springs Post for just $40 a year!