Recent investigations have raised concerns about the authenticity of vanilla ice cream available in supermarkets, revealing that many products do not contain the classic ingredients consumers expect.
A social media influencer, known for his health-related content, drew attention this week to an investigation by the UK’s consumer watchdog, Which?. In a viral video, Evan Edinger, who has over 800,000 subscribers, revealed that more than half of the vanilla ice creams examined contain seed oils like palm, palm kernel, and coconut instead of traditional dairy ingredients.
These oils have been criticized for their potential health risks, including links to heart disease and obesity. Instead of cream and milk, some ice creams substitute these with partially reconstituted dried skimmed milk or whey protein, while genuine vanilla flavor is often replaced with generic flavoring.
Although the use of oils in ice cream is not prohibited in the United States, many manufacturers opt for higher-quality ingredients to comply with stricter regulations that allow them to label their products as “ice cream.” The 2018 investigation found that only half of the 24 products surveyed contained all three expected ingredients—cream, milk, and vanilla.
Historically, products labeled as ice cream were required to contain at least 5% dairy fat and a minimum of 2.5% milk protein. However, since the introduction of the Food Information Regulation in 2015, UK manufacturers have been permitted to use vegetable oils for fat content instead of cream, with no current labeling requirements for ice cream products. Only those labeled as “dairy ice cream” must meet the traditional dairy fat and protein standards.
This regulatory shift was intended to promote innovation in product formulations, allowing for alternatives such as vegan ice creams and reduced-fat options to be marketed as ice cream.
In his review, Edinger highlighted a specific Morrisons own-brand vanilla soft scoop, which contained a mixture of coconut and palm oils along with various additives. He described the taste as inferior, stating, “It’s not bad, it’s just not ice cream… it tastes like really low-quality ice cream with my fill of seed oils for the month.” He emphasized that ice creams with higher milk fat percentages are generally perceived as creamier and tastier.
In the US, ice creams that do not contain at least 10% milk fat cannot be legally labeled as such, leading many companies to prioritize higher-quality ingredients to maintain that designation.
Concerns about palm oil stem from its high saturated fat content, while emulsifiers—common in processed foods—have been linked to health issues like early-onset bowel cancer and inflammatory bowel diseases.
The trend away from cow’s milk in the UK has coincided with a rise in food allergies, especially among children. Recent government figures indicate that approximately 2.4 million adults in the UK suffer from food allergies, with hospital admissions for severe reactions tripling in the past two decades. As allergy-related conditions grow, a significant number of individuals are turning to plant-based alternatives.
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