I reckon they need to do much better at this Unilever innovation centre, and focus more on improving the taste and quality, not just cutting their costs!
There’s still a lot of positively phenomenal ice cream brands and varieties available here. But there’s a lot of that garbage too. This edible oil residue that somehow holds its shape even once it has melted.
In the USA at least, to use the name "ice cream", there needs to be a certain density of cream. If the product isn't dense enough, you need to use another name, like "frozen dessert."
The products called frozen dessert are whipped up to contain lots of air. There's several advantages to this for the manufacturer: You can fill the same size container with less material, so you can cut costs. You can also list fewer calories for the same size serving.
The enshittification of our food chain marches on, in the never-ending quest to milk every dime out of the cost of production.
When were eggs legally required to be in ice cream? Philadelphia style ice cream predates modern food regulation.
In the US, for a brand available pretty much anywhere, Häagen-Dazs is decent. Despite the name, it is 100% an American company. They just thought it needed a European sounding name.
While Häagen-Dazs was indeed founded in the US, now days the US operations are owned by Froneri, also based in the UK and the world's 2nd-largest ice cream producer behind Unilever!
Curiously the Häagen-Dazs brand outside the US is owned separately by General Mills, which is a US company.
I didn’t see the Whynter when I was shopping around, not sure if it is sold in the EU?
Pretty much any ice cream in the UK that isn't a boutique or super-premium brand just tastes like crap by comparison. Why does a country that makes such good cheese (for example) do such bad ice cream?