Maybe I am going crazy, but I have noticed a difference about ice cream and its only been Maybe the last 8-10 years was when I first noticed it.

Ice cream from the supermarket doesn’t seem to melt properly, and is also way too soft. This seems most noticeable in novelties now, but also most hard ice cream as well.

Did they add some component to make it softer or less likely to freezer burn? Am I just going crazy?

(US, but I assume anywhere else where the same brands are sold have had the same issue.)

  • CosmicTurtle0@lemmy.dbzer0.com
    link
    fedilink
    English
    arrow-up
    19
    ·
    13 days ago

    The ironic thing is Breyers ran commercials about how you could pronounce every ingredient in their ice cream. They had like a 10 year old read their ingredient list vs. competitors.

    But when they got bought out by Unilever, quality went downhill fast