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closer to frozen margarine,” says
Gould.
Changes in the
ice cream freezer
Just a few years ago everything in the
ice cream freezer was made from
milk and clearly labelled ‘ice cream,’
says Gould.
Recently, some manufacturers have
removed the ‘ice cream’ label from
some major brands, sometimes replacing
it with the term ‘frozen
dessert’. These products likely contain
palm or coconut oils instead of
cream. As a result, consumers are often
completely unaware the brands
they buy are not ice cream. Instead,
they are buying a product that contains
oils many people are trying to
avoid in their diet.
DFO raises awareness
DFO’s public awareness campaign
includes advertising in major Ontario
newspapers, an Ipsos Reid survey and
various literature highlighting the
differences between ice cream and
frozen desserts.
More information can be found at
www.milk.org.
By Sharon Laidlaw, assistant editor
of The Milk Producer.
Substituting quality for profit
Most frozen desserts list modified milk ingredients as the first ingredient,
meaning they could be made from just about any product that
was initially part of milk, including skim milk powder, milk protein
concentrates, casein and whey protein concentrates.
Substituting milk protein concentrate for milk is common in lower
quality, less expensive ice cream products, so is using imported
butteroil-sugar blends or a blend of domestic and imported butteroil.
Essentially, all the milk protein concentrate used in Canada is
imported. New Zealand is the major source, but it’s also imported
from Europe and the U.S.
Because a butteroil-sugar blend is 51 per cent sugar, it is legally
classified as a confectionery product, not as dairy. After it was classified
this way, manufacturers jumped on this cheaper alternative,
increasing the volume of butteroil-sugar blend imports by 488 per
cent in just over 18 months between 1995 and 1997.
There is no limit to the amount of butteroil-sugar blend that can
be imported into Canada. It’s possible to make products such as
cheese and ice cream using only modified milk ingredients and no
fluid milk or cream at all.
Source: The Dairy Food Safety Program, Food Inspection Branch,
Ontario Ministry of Agriculture, Food and Rural Affairs.
10 | July 2008 | MilkPRODUCER