American Ice Cream vs Italian gelato: what is ice cream?

[@enrico6922]

Can gelato keep in pint cup to sell at supermarket? How to count exp date?

[@Gelatoexpert]

Yes of course it can. We talk about shelf life here gelato.expert/academy/development-and-creativity/

[@j.t.masters1934]

Questa è stata un'ottima informazione. Grazie.

[@ralfehresmann]

Very nicely explained how 'American Ice Cream' is defined. But I miss a few details. For example, what is the total sugar content? Nowadays, when sugar is really condemned, this is not unimportant information in my eyes. Fat content is explained, but is it animal or vegetable fat? Maybe there is a threshold below which certain fats do not have to be declared? Similar to the 'famous' Bronte pistachio, where, as far as I know, a minimum of 20% Bronte pistachios is enough to be allowed to sell the product as 'Pistacchio di Bronte'. Furthermore, the best-before date, which is around 18 months for Häagen-Dazs, for example. The list of ingredients obviously does not include any preservatives, so how do you manage to prevent crystal growth in the ice cream over 18 months?

[@Gelatoexpert]

The total sugar content is not regulated, you can see it in every nutrition sheet in the video, but at the end of the series I will make a summary with all the values for the American and Italian brands. Fat is regulated and "milk fat" is of course of animal origin, also everything is clearly declared there is no trick, laws in EU and USA are strict and clear. Same as for P.O.D. products like Bronte pistachio, there are strict rules and if not followed it's called fraud. Finally best before date is not regulated but it's simply decided by the company, in our courses it's explained how it's determined and what are the things affecting the shelf-life.

[@kautharomar9968]

Please, business number

[@Gelatoexpert]

You can visit gelato.expert for the contact information

[@kautharomar9968]

Sorry , business no 🙏