MYTHS AND FACTS RELATED TO INDUSTRIALIZED ICE CREAMS
The analysis of the samples of 180 ice creams reveals the facts that bring down myths related to industrialized products. Specifically, the values found are valid to break down the myth that these products, generally contain few NUTRIENTS, that they are very CALORIC and contain much SODIUM and SATURATED FATS.
MYTH: THEY ARE POOR IN NUTRIENTS
FACT: THEY CONTAIN IMPORTANT NUTRIENTS, CHARACTERISTIC FOR MILKY INGREDIENTS AND VEGETABLES PRESENT IN THE ICE CREAMS, SUCH AS PROTEINS, FIBERS, VITAMINS AND MINERALS
- Generally, they contain protein and calcium in significant quantities
- There are yogurts with fruit, cereals, seeds, fibers, omega 3, vitamins added, etc., as optional ingredients
MYTH: THEY HAVE HIGH QUANTITIES OF FAT, SUGAR, AND CALORIES PER GRAM
FACT: THEY VARY REGARDING THE QUANTITIES OF SUGAR AND CALORIES, AND THERE ARE MANY BRANDS WITHOUT SUGAR ADDED AND LOW CALORIES.
- The quantities of fat and sugar vary among the brands, but there are many zero-sugar products or low FATS, SUGAR, CALORIES content
- There are many zero-sugar products or th low saturated fat content, in addition of not having trans tat
- There are diet/light versions with calories and fat reduction
MYTH: THEY HAVE HIGH QUANTITIES OF SODIUM
FACT: ICE CREAMS DO NOT HAVE HIGH QUANTITIES OF SODIUM, IN FACT, AND THERE PRODUCTS WITH VERY LOW SODIUM, AND SOME DO NOT CONTAIN SODIUM
- Among the 150 brands researched, only one has SALT included in the ingredients list.
- The quantities of sodium present in yogurts are low (in the analyzed sample: average value of 72.4 mg and highest value of 126.0 mg)
MYTH: THERE IS LITTLE PRESENCE OF IN NATURA FOOD
FACT: MILK, FRUITS, ALMONDS, COCOA, ETC. THEY ARE COMMON INGREDIENTS, AND MILK IS ON EH OF THE BASIC INGREDIENTS IN ICE CREAM MANUFACTURING, CORRESPONDING TO APPROXIMATELY 60% OF THE FORMULATION
- Basically, industrialized yogurts are made with milk and yeast, and these ingredients need to be present in yogurts with at least 70% of the mass, according to the legislation
- They are not made from substances originated from food or synthesized from other organic sources
- They are not imitations of other types of Yogurt. Authenticity and good quality and is required in order to obtain success in the consumer market
- They are not inventions of the moder science and food technology applied to the industries. C&T de alimentos has evolved significantly in the last few decades and contributed to improve the products quality and safety
MYTH: FALSE BECAUSE THEY ARE PRESENT IN FOOD INGREDIENTS OF INDUSTRIAL USE
FACT: THE EVENTUAL USE OF FOOD INGREDIENTS CAN OCCUR, SUCH AS IN CAKES, COOKIES, CONFECTIONERY, BLENDS, ETC., BUT IT IS NOT A RULE OF THUMB IN THE SECTOR, AND ALL OF THESE INGREDIENTS ARE APPROVED BY ANVISA (MINISTRY OF HEALTH) AS SAFE FOR CONSUMPTION
- Some companies use a large quantity of ingredients, however, other don’t
- In an industrial scale, it can be inevitable to use food raw materials in its original state, being its processing necessary. However, the processes used in the ingredients processing or extraction are developed and used in compliance with the technical and safety standards
MYTH: THEY ARE BAD BECAUSE THEY HAVE A HIGH NUMBER OF INGREDIENTS
FACT: ICE CREAMS COMPOSITION VARIES ACCORDING TO THE MANUFACTURER, AND THE NUMBER OF INGREDIENTS IS NOT AN INDICATOR OF LACK OF QUALITY, HEALTH, OR SAFETY
MYTH: THEY USE ADDITIVES CAPABLE TO MAKE THE PRODUCT EXTREMELY ATTRACTIVE (ADDITIVE)
FACT: THE MOST COMMON ADDITIVES USED IN ICE CREAMS ARE RECOGNIZED AS GMP AND HAVE A SPECIFIED DAILY INTAKE, THAT IS, PRELIMINARY TESTS DEMONSTRATE THAT THEY ARE SAFE FOR CONSUMPTION. MOST OF THEM ARE ALSO ORIGINATED FROM NATURAL SOURCE. THE USE OF THESE ADDITIVES IS NECESSARY TO ENSURE THE QUALITY AND SAFETY FOR CONSUMPTION, BUT THERE NO ADDITIVES CAPABLE OF ADDICTING THE CONSUMER.
MYTH: THEY ARE FREQUENTLY ADDED WITH AIR OR WATER
FACT: WATER IS A BASIC INGREDIENT IN FRUIT AND MILK ICE CREAMS, WHICH IS ALREADY NATURALLY PRESENT IN THESE INGREDIENTS. AIR IS INCORPORATED IN ALL ICE CREAMS DURING BEATING AND FREEZING STAGE AND IT CA BY THE BEATING PROCESS OR BUY MECHANICAL INCORPORATION, BEING IMPORTANT FOR ITS TEXTURE
- Water is added in order to rehydrate powdered milky products when used to replace liquids, for example, powdered milk or powdered whey.
MYTH: THEY ARE BAD BECAUSE THEY HAVE UNFAMILIAR INGREDIENTS NAMES
FACT: IN FACT, SOME INGREDIENTS ARE A LITTLE UNFAMILIAR, BUT EACH OF THEM HAS A PURPOSE, AND THIS IS NOT AN INDICATOR OF LACK OF QUALITY, HEALTH, OR SAFETY.
MYTH: THEY USE HARMFUL MANUFACTURING PROCESSES
FACT: THE ICE CREAM MANUFACTURING PROCESSES ARE SAFE AND INCLUDE PASTEURIZATION AND FREEZING STAGES, PRESERVATION PROCESSES THAT ENSURE A SAFE PRODUCT FOR CONSUMPTION. INDUSTRIES USE PROCESSES APPROVED BU THE REGULATORY AGENCIES AND ADOPT QUALITY AND SAFETY SYSTEMS
Learn about the complete study on Industrialized Ice creams!
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