New Ice Cream Rules Redefine Quality, Labels, and Fat Standards

New standards for ice cream quality and labelling have been introduced. The rules set clear limits on fat content, ingredients, and how products should be described to shoppers.

Manufacturers must now follow stricter guidelines on what can be called ice cream—and what must be sold as a frozen dessert instead. Under the updated regulations, milk-based, cream-based, and plombir ice creams cannot contain vegetable fats. If any plant-based fats are used to replace milk fat, they must not exceed 50% of the total fat. Products made entirely with vegetable fat must be labelled as a 'frozen dessert' rather than ice cream.

Fat levels have also been defined. Milk ice cream can have up to 7.5% fat, while cream ice cream ranges from 8% to 11.5%. Plombir, a richer variety, must contain between 12% and 20% fat. All types must include over 40% milk in their ingredients.

For confectionery coatings, vegetable fats are permitted, but the texture must meet quality standards. Coatings should not be overly crumbly or sticky. When testing ice cream, a clean snap and dense texture indicate good quality. Ice crystals suggest the product has been refrozen, while slow, even melting with a smooth coating shows freshness.

Additives like stabilisers and thickeners are allowed, including sodium alginate, agar, carrageenan, and guar gum. The full list also covers pectin, cellulose, gelatin, and various starch derivatives. Any additives must be clearly marked with an 'E' code followed by three digits. Ice cream should also have a uniform colour throughout. The changes aim to give consumers clearer information about what they are buying. Labels will now distinguish between traditional ice cream and plant-based alternatives. Manufacturers must ensure their products meet the new fat, texture, and ingredient requirements before reaching shop shelves.