User:Semurkebo/sandbox

Ice cream is identified as a standardized food if their ingredients are listed in the the Food and Drug Regulation Division 8. The frozen mix must contain pasteurized cream or milk products, with sweeteners such as sugar and honey, and consist of at least 36% solid and 10% milk fat. Food additives and agents are allowed if they do not exceed 0.5 percent. For further health safety, a maximum of 100,000 bacteria and 10 organisms are allowed per gram.

Quality of ice cream labels range from super premium, premium, regular, and economy. Each differs in overrun; amount of air pushed during process, fat content, quality ingredients, and price.Citations

International Dairy Foods Association, Ice Cream Labeling.

https://www.idfa.org/news-views/media-kits/ice-cream/ice-cream-labeling

Food and Drug Regulation Canada, Ice Cream. http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-53.html#h-76