Developing a food-waste-saving ice-cream brand involves navigating significant challenges, particularly regarding texture and shelf stability. There is a distinct quality difference among ice-creams, with many products being overly processed and of inferior quality. Ice-creams priced above 68p per 100g tend to offer a more authentic experience, characterized by cleaner flavors and recognizable ingredients. It is important to discern these variations for healthier enjoyment. Recommendations include purchasing higher quality products and reducing serving sizes to enhance satisfaction without overindulging.
Ice-cream is one of the most competitive and technically challenging foods to get right, because it has to be smooth, creamy and, crucially, shelf-stable.
My tasting revealed a very clear quality scale. At the bottom are the foamy, highly processed tubs that shouldn't even qualify as ice-cream.
Across the test, it became obvious that what's sold as ice-cream spans from gorgeous churned custard to food-like industrial substances.
My advice would be to invest in the most delicious you can afford and serve 50% smaller portions.
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