Maybe I am going crazy, but I have noticed a difference about ice cream and its only been Maybe the last 8-10 years was when I first noticed it.

Ice cream from the supermarket doesn’t seem to melt properly, and is also way too soft. This seems most noticeable in novelties now, but also most hard ice cream as well.

Did they add some component to make it softer or less likely to freezer burn? Am I just going crazy?

(US, but I assume anywhere else where the same brands are sold have had the same issue.)

  • VirusMaster3073@lemmy.autism.placeEnglish
    184·
    4 days ago

    For those of us in the US (yes I know this is world - sorry) we can only hope the brain worm dead bear boy doesn’t gut the FDA as badly as he promises, or companies are going to start adding all sorts of fun stuff to our food.

    Educate yourself and your friends about “the poison squad”, fascinating story of the kinds of crazy shit they used to put in food. Copper sulfate in canned peas and such.

    Oh, Jesus. I’m autistic and rely on safe foods, I can’t wait for them to start killing me now

    • TachyonTele@lemm.ee
      72·
      4 days ago

      Cook meals at home when possible. You’re not the only one that doesn’t like what corporations do to food, autistic or not.

      • VirusMaster3073@lemmy.autism.placeEnglish
        41·
        4 days ago

        I’m going to start making my fries from potatoes that I will grow inside, although part of that is also just to save money on groceries

        • VirusMaster3073@lemmy.autism.placeEnglish
          2·
          3 days ago

          Okay, after some research, I found out potatoes don’t grow well indoors and growing them indoors ends up being more expensive than just buying potatoes, but I know how to make fries from scratch, so that’s still better and cheaper than using oven fries or ordering fast food

      • BearOfaTime@lemm.ee
        21·
        4 days ago

        Yea, I make my own ice cream, because, well, really it’s something we shouldn’t be eating a lot of in the first place (mostly the sugar, but there’s also this double-whammy to glycemic response when a lot of sugar is consumed with a lot of fat - ice cream).

        So I’ll make about a quart at a time, usually for an upcoming event. I got my first ice cream maker at a second hand store for not much, and it was a modern one with the freezable insert.