Experts in food law?
May. 23rd, 2021 03:12 pmAnybody know what happened to the texture of ice cream in the past three years? (Probably US-specific)
Just out of nowhere it's frozen wrong. You buy a cone from a nice place and go to lick it and chunks break off. It's like getting the texture of a good Cheddar when you expect a smooth melter like Monterey jack.
I suspect a regulation got repealed. Maybe something to do with sweeteners?
(The kidlet will tell you not to get me started on ricotta, but that started much longer ago.)
Just out of nowhere it's frozen wrong. You buy a cone from a nice place and go to lick it and chunks break off. It's like getting the texture of a good Cheddar when you expect a smooth melter like Monterey jack.
I suspect a regulation got repealed. Maybe something to do with sweeteners?
(The kidlet will tell you not to get me started on ricotta, but that started much longer ago.)