One of our favorite summertime treats, ice cream, may be hiding a misleading secret.
Discerning genuine ice cream from misleading imposters is becoming more difficult for consumers. While many are familiar with terms like “ice cream,” “gelato,” and “soft serve,” understanding their distinctions is crucial.
True ice cream, according to US regulations, must contain a minimum percentage of milkfat to earn the label. However, some products exploit loopholes, branding themselves as “frozen dairy desserts” or “gelato,” evading these standards.
Gelato, a term lacking legal definition in the US, often contains lower fat content than traditional ice cream, failing to meet regulatory criteria. Similarly, soft serve, despite its popularity, deviates from standard ice cream due to reduced fat content and distinct texture.
Recognizing these differences allows consumers to make informed choices, ensuring they indulge in genuine ice cream rather than deceptive substitutes.
Reporting for WGRT – Choze Powell
