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.)
More fillers, less milk, less actual sugar, and no egg.
A trick I learned how to find better quality ice cream is to compare the weights on same liquid ounce packages. The one that weighs more will be the one with more real food ingredients and less artificial shit like fillers, emulsifiers, flavors and other additives.
Price can also be an indicator; cheap ice cream is almost always crappy ice cream.
They also are just always trying to figure out how to trap more air in the ice cream, so that reduces the weight too.
This is called overrun and is the main way you get shorted on product. More overrun means a creamier feeling product, but it also means you get less. So there’s that.