There are two frozen delicacies available in the market, termed as “Ice cream” and “Frozen Dessert”. Both appear to be exactly similar in taste, appearance and other properties, but there is a significant difference. You will not know it until you read the label and see the list of ingredients.

Ice cream is a dairy term regulated by Food Safety and Standards Authority of India, that embodies the essence of dairy goodness. Crafted from natural milk cream and milk solids, it remains an unparalleled delicacy. Frozen dessert, on the other hand, has either non-milk protein or non-milkfat or both added to substitute milk protein or milk fat or both.

Milk fat or cream is the costliest component of milk and hence the substitution of milk fat with cost-effective vegetable oils in frozen desserts has been a common practice. However, this substitution, often driven by commercial interests, blurs the lines between authenticity and imitation. Though often claimed as a healthier alternative, frozen desserts lack the inherent nutritional superiority of milk fat. Milk fat is naturally much superior than any vegetable oil, but it was wrongly blamed for its association with cardio-vascular diseases under the promotional influences of vegetable oil lobby for several years. Subsequent clinical trials conducted to substantiate the hypothesis could never establish the causal link between milk fat and CVD. However, some manufacturers took advantage of the wrong hypothesis and made frozen dessert, replacing milk fat with vegetable oils. This costed them less but could sell at higher prices and often with unsubstantiated health claims as a marketing strategy. In effect, the manufacturer of frozen dessert uses the brand equity of ice cream to market such an analogue product! However, Food Safety and Standards Authority of India Regulations, 2011 made it clear that you cannot use the term ice cream for such products, and they need to label them as frozen dessert.

Ice creams need to follow strict regulatory standards for milk solids, wherein milk fat content cannot be less than 10% and milk protein content cannot be less than 3.5%, with permitted variation in the medium fat and low fat ice cream varieties. No vegetable fat and / or Vegetable protein is allowed to be added in ice-creams. Frozen desserts can contain vegetable oils or vegetable proteins or both, and does not necessarily contain milk solids. In both the products, it is to add sugar, nutritive sweeteners, fruit and fruit products, chocolate, flavors, stabilizers, etc as per the list of ingredients approved under FSSAI regulations.

Friends, both the products are regulated and are most favorite delicacies, especially in summer months. However, you must read the label and look for milk fat content or vegetable oil content to differentiate these two products and choose the right one you intend to consume. After all, it is your choice, but as a dairy professional it is our moral duty to guide the consumer and help them make informed decisions. Choose your scoop wisely !