Experts in food law?

Anybody 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I suspect a regulation got repealed.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.)