19-Feb-2021 By Elaine Watson

The ice cream aisle used to be a lot less complicated. There were national brands, regional brands, a couple of super-premium players, and a smattering of dairy-free. Today, shoppers are presented with a bewildering array of options from lactose-free, high-protein, low calorie, and Keto, to a wave of plant-based products and ‘animal-free’ pints featuring milk proteins produced by microbes, not cows.

http://www.foodnavigator-usa.com/Article/2021/02/19/Van-Leeuwen-CEO-If-I-m-going-to-eat-ice-cream-I-want-18-butterfat-with-lots-of-chocolate-chips-Just-don-t-eat-a-pint-of-it-every-day?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright