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4:41pm July 11, 2014
clatterbane: (I hope this doesn’t end up double posting, because an earlier attempt got stuck in “cannot upload right now” limbo. The app used to let you look at that queue and manually retry/delete, but not for a while now. It just eats most but not all of them. :-|) Yeah, I’ve been kind of amazed. I got curious and looked up requirements. (Trying to navigate the FSA website gave me a worse headache though.) In the UK: “A product may be sold as “ice cream” if it contains 5 per cent fat and not less than 2.5 per cent milk protein, but may contain non-milk vegetable fats and oils, usually hydrogenated palm kernel oil, a rule that is more permissive than many other countries. Only true ice cream made only with milk fats (though not necessarily cream) can be described as dairy ice cream, and many companies make sure that dairy is prominently displayed on their packaging and advertising.”http://en.wikipedia.org/wiki/Ice_cream_around_the_world#United_Kingdom Maybe I was wrong about some of the “dairy” stuff having vegetable oil too. But I have seen largely powdered milk and whey concentrate stuff labeled that way, they just have to add a low level of some kind of milk fat. A lot of the non-premium stuff on the market here really is cheap and gross, IMO. That actually sounds worse in a lot of the rest of Europe, and apparently you’ve got manufacturers here pushing it as “healthy” to change regulations to allow even cheaper ingredients: http://mobile.foodmanufacture.co.uk/Regulation/New-ice-cream-definition-would-boost-reformulation-work Though Mr. C was appalled looking at the labels here, because he apparently wasn’t used to getting stuff like that in Sweden. Maybe he was just buying better stuff. Compared to US regulations: “In the USA, ice cream may have the following composition:[29] greater than 10% milkfat and usually between 10% and as high as 16% fat in some premium ice creams 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk…”http://en.wikipedia.org/wiki/Ice_cream#Dietary Canada apparently requires more milk solids still to legally call it ice cream, rather than some other kind of frozen dessert.http://www.novascotia.ca/just/regulations/regs/disch3.htm Probably more than anybody else wanted to know about ice cream labelling standards. But yeah, here it doesn’t have to contain more than basically a pinch of whey powder or the equivalent for them to call it ice cream. I had non-dairy ice cream as a kid before I outgrew my milk allergy.  It wasn’t bad.  I think it might have been soy based or something.

clatterbane:

(I hope this doesn’t end up double posting, because an earlier attempt got stuck in “cannot upload right now” limbo. The app used to let you look at that queue and manually retry/delete, but not for a while now. It just eats most but not all of them. :-|)

Yeah, I’ve been kind of amazed. I got curious and looked up requirements. (Trying to navigate the FSA website gave me a worse headache though.)

In the UK:
“A product may be sold as “ice cream” if it contains 5 per cent fat and not less than 2.5 per cent milk protein, but may contain non-milk vegetable fats and oils, usually hydrogenated palm kernel oil, a rule that is more permissive than many other countries. Only true ice cream made only with milk fats (though not necessarily cream) can be described as dairy ice cream, and many companies make sure that dairy is prominently displayed on their packaging and advertising.”
http://en.wikipedia.org/wiki/Ice_cream_around_the_world#United_Kingdom

Maybe I was wrong about some of the “dairy” stuff having vegetable oil too. But I have seen largely powdered milk and whey concentrate stuff labeled that way, they just have to add a low level of some kind of milk fat. A lot of the non-premium stuff on the market here really is cheap and gross, IMO.

That actually sounds worse in a lot of the rest of Europe, and apparently you’ve got manufacturers here pushing it as “healthy” to change regulations to allow even cheaper ingredients: http://mobile.foodmanufacture.co.uk/Regulation/New-ice-cream-definition-would-boost-reformulation-work

Though Mr. C was appalled looking at the labels here, because he apparently wasn’t used to getting stuff like that in Sweden. Maybe he was just buying better stuff.

Compared to US regulations:
“In the USA, ice cream may have the following composition:[29]
greater than 10% milkfat and usually between 10% and as high as 16% fat in some premium ice creams
9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk…”
http://en.wikipedia.org/wiki/Ice_cream#Dietary

Canada apparently requires more milk solids still to legally call it ice cream, rather than some other kind of frozen dessert.
http://www.novascotia.ca/just/regulations/regs/disch3.htm

Probably more than anybody else wanted to know about ice cream labelling standards. But yeah, here it doesn’t have to contain more than basically a pinch of whey powder or the equivalent for them to call it ice cream.

I had non-dairy ice cream as a kid before I outgrew my milk allergy.  It wasn’t bad.  I think it might have been soy based or something.