supercoolguy
Member
- Joined
- Aug 5, 2015
- Messages
- 412
I eat Strauss or HDz because somebody has to.
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Click Here if you want to upgrade your account
If you were able to post but cannot do so now, send an email to admin at raypeatforum dot com and include your username and we will fix that right up for you.
Do you have a direct source for this claim? I see lots of articles with the general idea but no real proof.haagen daaz uses Propylene Glycol Monostearate as an emulsifier in their ice creams. Also known as "anti-freeze" in the ice cream indusstry. Its not required on the label because its an industry standard. Proplyene Glycol is a mild carcinogen I think, also messes with the kidneys a bit I think. Although the amounts used in haagen daaz or orther ice creams might be extremely low.
yea I couldn't find anything either, so I emailed them. got the response today actually. they said:Do you have a direct source for this claim? I see lots of articles with the general idea but no real proof.
That's bad. I wonder if it's the same for EU countries, I think that they have stricter laws on listing the ingredients.yea I couldn't find anything either, so I emailed them. got the response today actually. they said:
"Thank you for taking the time to contact us here at Häagen-Dazs®. We do use Propylene Glycol Monostearate in our ice creams. It's an FDA approved emulsifier. It's used to maintain a smooth, non-icy, texture in some of our ice creams."
Its unfortunate. but every ice cream uses it I think, which is why its not required to be on the label. I'm not sure just how damaging it is either.
Jeni’s is good. The darkest dark chocolate ice cream is the best imo. However, all the flavors contain starch, usually tapioca, and that does not rock. If you have to put starch in ice cream, then some corners or costs are being cut. Say what you will about HD, but there’s no starch or other additives in the basic flavors, and that is worth something when you find everything from vegetable oil to seaweed in most store bought ice creams today.Brand marketing has sold people on the idea that it is high quality. It's no higher quality than any other as far as I can tell - just fewer ingredients. The best one widely available I found in the US is "Jeni's" - it really rocks.
I wonder if "some" includes the Vanilla, which is the only one Ray has ever recommended.yea I couldn't find anything either, so I emailed them. got the response today actually. they said:
"Thank you for taking the time to contact us here at Häagen-Dazs®. We do use Propylene Glycol Monostearate in our ice creams. It's an FDA approved emulsifier. It's used to maintain a smooth, non-icy, texture in some of our ice creams."
I wonder if "some" includes the Vanilla, which is the only one Ray has ever recommended.
thats good, cause I was eating it either way by lieing to myself that they probably don't use it. Good to get a confirmation on that though..Thank you for taking the time to contact Häagen-Dazs.
We can confirm that our Vanilla ice cream does not contain Propylene Glycol Monostearate.
That's bad. I wonder if it's the same for EU countries, I think that they have stricter laws on listing the ingredients.
in canada too and sometimes they go on sale for even lessIn Germany we are starting to have new supermarket brands (ALDI/Netto/Lidl) of ice creams without gums which cost about 50% less than Haagen Daz.
So it seems that some producers are starting to rethink.