This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

UK ice cream under threat from EU

15 December 2014

The future of traditional ice cream in the UK is under threat after the removal of long standing quality standards by the EU. New regulations coming into force this week will allow "artificial" ice cream to be sold which fails to meet the standards adhered to for more than 100 years. Until now ice cream had to contain minimum amounts of milk and fat in order to pass the legal food standard but due to EU rules this is no longer the case.

Now the trade association for the UK ice cream industry, The Ice Cream Alliance, has launched a campaign to protect the public from artificial ice cream by launching its own national quality standard.

"This EU rule change has opened the floodgates to inferior products coming onto the market purporting to be traditional ice cream," said Zelica Carr, Chief Executive Officer of The Ice Cream Alliance.

"This poses a real threat to the quality of ice cream on sale in the UK and we are determined to do all we can to protect our much loved traditional ice cream.

"We are launching an ICA quality standard to let people know that when they see our logo displayed by vendors they will get a quality product.

"The UK ice cream industry is worth more than £1bn to the economy and one of the reasons for its success is its great taste and high quality ingredients.

"Without a legal standard in place there is nothing stopping manufacturers using meat protein and meat fats instead of milk and calling it ice cream.

"By looking for the ICA logo consumers can be sure that they are buying a traditional ice cream made with milk protein and dairy ice cream made only with milk fat and protein."


Print this page | E-mail this page

MOST VIEWED...


Article image Spray and save on the glazing process

Food glazes are widely used in the bakery sector to improve the look and taste of baked products. Traditionally, this coating process has resulted in substantial waste. Technology advances mean that this is no longer the case. Full Story...

Article image Your flexible friend in the food factory

Suzanne Gill finds out where thermal imaging technology can help around the factory. Full Story...

A dry-ageing process improvement

What role does refrigeration play in the supply chain?

Self diagnostics: an enabler for predictive maintenance

http://www.appetite4eng.co.uk