Dreyer's now "frozen dairy dessert"

[y_p_w]

Went to a store where there was a special. Their traditional (and not "Slow Churned") looks like it's mostly now "frozen dairy dessert". Not just based on lower dairy content (which would be "light ice cream") but where they're using coconut oil as a substitute for butterfat. I used to avoid the "Slow Churned" variety because I knew they pumped it with more air to make it lighter in texture in the same volume, but at least it doesn't use coconut or palm oil as a filler.

Not sure what Nestlé/Froneri has done to them. They're the ones who started using 1.75 quart then 1.5 quart containers to the point where their competitors have downsized. But this is getting a bit disappointing. I heard they also shut down the plant that had been around for decades and started making it elsewhere.

 

[DBMaster]

This is what's referred to as "ensh**tification." Do a search on YouTube. It's part of the stage of capitalism we are in. When natural growth slows, lower profit is rarely accepted so manufacturers cheapen their products in various ways, some more noticeable than others. Shrinkflation is under this umbrella as well.

 

[Pew]

Do you guys get Oberweis over there?

 

[Vil_Riker]

This is what's referred to as "ensh**tification." Do a search on YouTube. It's part of the stage of capitalism we are in. When natural growth slows, lower profit is rarely accepted so manufacturers cheapen their products in various ways, some more noticeable than others. Shrinkflation is under this umbrella as well.

You have low end and high end. Low end goes through ensh**tification and high end price goes up. It depends on what the customer can tolerate.

 

[eljefino]

You have low end and high end. Low end goes through ensh**tification and high end price goes up. It depends on what the customer can tolerate.

And there's no acceptable middle. Example: Hot dogs.

 

[earlyre]

had to see which brand that was, as It's Sold as EDY's on this side of the country. ( similar to Hellmans/BestFoods Mayonaise, etc)
Take a look at Bryer's some time, most of them don't qualify legally as "Ice Cream" any more, and are listed as "Frozen Dairy Deserts"

https://moosetracks.com/lets-talk-frozen-desserts-and-their-standards-of-identity/

In the United States, to be labeled as ice cream, specific parameters must be present in the product. Ice cream is covered under a legal “Standard of Identity”. There are many foods which are governed by federal guidelines, called a Standard of Identity in the Code of Federal Regulations (CFR). Here are some examples from the CFR for ice cream:

• Ice cream must be at least 10% milk fat.
• The fat must be from a dairy source like milk or cream.
• The amount of “milk solids”, AKA the part of the milk and cream that is protein, milk sugar, vitamins and minerals, and milk fat, must add up to 20%.
• The amount of air added is limited to 50% by weight.

 

[56Cummins]

Tillamook used to brag about the simple 4 ingredients( cream milk sugar vanilla).....now its got a list of junk mixed in.

I haven't found heavy cream at the big stores that doest include .5% of junk I dont want.

 

[y_p_w]

had to see which brand that was, as It's Sold as EDY's on this side of the country. ( similar to Hellmans/BestFoods Mayonaise, etc)
Take a look at Bryer's some time, most of them don't qualify legally as "Ice Cream" any more, and are listed as "Frozen Dairy Deserts"

https://moosetracks.com/lets-talk-frozen-desserts-and-their-standards-of-identity/

The history of the brand is that it was a partnership between William Dreyer and Joseph Edy in Oakland, California. Edy was a candymaker and apparently the creator of rocky road ice cream. But the original brand name was Edy's Grand before they ended the partnership and changed the name to Dreyer's Grand. To avoid confusion, they used the old name in their eastern expansion.

I've seen a few packages of Edy's at a closeout place, and the label actually says Dreyer's Grand. I think this is a newer label since it says there's coconut oil. Older labels say "Nestle Dreyer".

 

[Slick3914]

That’s nasty

 

[Marlin39a]

I make my own. Heavy cream, milk, pure vanilla, Splenda. I add fresh fruit. Just made a cherry one this afternoon.

 

[spasm3]

I make my own. Heavy cream, milk, pure vanilla, Splenda. I add fresh fruit. Just made a cherry one this afternoon.

Same here, I like to blend up blueberries. The dog prefers the blueberry.

In a 1/2 gallon, i use 16oz heavy cream, 3/4 to 1 cup sugar, vanilla to taste depending on brand, and milk. Freezes better with more sugar, but we like to limit the sugar.

 

[Food Scientist]

They've been like that for years - called to complain about that probably 5 years ago already and now just buy the store brand stuff, which still says ice cream. Don't want to pay $6-7 for pints of boutique ice cream, the base itself isn't really that good, it's "premium" because it has so many sugar laden additives.

 

[y_p_w]

They've been like that for years - called to complain about that probably 5 years ago already and now just buy the store brand stuff, which still says ice cream. Don't want to pay $6-7 for pints of boutique ice cream, the base itself isn't really that good, it's "premium" because it has so many sugar laden additives.

I remember when 80s Breyer's ads (with Fred Newman) would complain about how other brands would have difficult to pronounce ingredients like carrageenan or guar gum. I thought it was rather silly because many of those were natural ingredients that improved the flavor and/or texture. Now that Unilever owns the brand, they have gums and carrageenan, as well as tropical oils as fillers in their "frozen dairy dessert".

Strangely enough, there are still some brands of ice cream that have minimal ingredients, including Haagen Daz which is primarily made by Dreyer's/Nestlé in the United States. But they're selling it at a premium price, and even then the standard pint size has dropped to 14 oz.

 

[oilboy123]

I kind of stopped eating ice cream a few years back. I like the thought of making it from scratch. I remember doing it in one of the freezable ice cream makers in the 90s. I might get one and try making it again. Then show the grand boys what real ice cream actually is.

 

[Finklejag]

Dryers’s became garbage years ago. In the PNW, Tillamook and Umpqua are still real ice cream. I stay away from anything from Unilever or Nestle.

This is my favorite.

 

[Pablo]

Dryers’s became garbage years ago. In the PNW, Tillamook and Umpqua are still real ice cream. I stay away from anything from Unilever or Nestle.

This is my favorite.
View attachment 281223

Even those aren’t as good as they used to be. We lean toward good gelato at a real shop