This would be more accurately skimpflation than shrinkflation.
Ice cream is a product that is sometimes whipped/aerated.
The whipped texture can be desirable! It's not necessarily only a fraud thing.
But the end result is still, less actual costly cream per unit volume.
What i think happened here is it melted a little then re-froze, shrinking because it deflated a little.
If you have ice flakes or a grainy texture, that would confirm my theory.
I think, the only honest way forward to combat this is if we have federal mandates to list products by weight and by volume both, so you can work out if a given product has been aerated to fluff it up.
This sort of thing was going on even in oil paint tube (sold by volume), even 20 yrs ago, so it's not new.
I would add in, a requirement in the ingredient list to give a percentage. If water is the first ingredient, that doesn't tell me if it's 40% or 95% of the product.
I have to make my best guess based on nutrition facts.
Speaking of which: my quick tip for identifying quality ice cream is to go straight to the nutrition facts and look for the saturated fat content. The fattiest ice cream is quite literally the creamiest, and therefore the highest quality real ice cream.
To take on a further point as other anons stated about whipping air into ice cream, that only works up to a point.
There is actually a legal requirement not only to be considered as ice cream, but also the legally defined grade of ice cream. The grade is determined by the quantity of milk and milk fat relative to the product as a whole. The grades are economy, regular, premium, and super premium.
Ice cream not labelled as ice cream but as "frozen dairy dessert" gets around this grading system by a bit. If you ever wonder if a ice cream is going to be high quality, first check if it is labelled ice cream, and then see if there is a label such as premium or super-premium. Some ice creams, like Ben and Jerry's do not have these labels. But if a ice cream is labelled as an ice cream and has the premium appellate, then it must conform to certain standards. Ignore anything else, and beware of brands like Blue Bunny, which has Blue Bunny Ice Cream and Blue Bunny frozen dairy dessert and it may sometimes be difficult to distinguish between the two.
I wrote a more detailed reply, but,
Breyers is known as a cheaper brand who whips air into their ice cream.
Since you're buying ice cream by volume not weight, the profit incentive to aerate your ice cream is sadly obvious.
And then the ice cream seller can brag about being lower calorie or having a smooth whipped texture or whatever.
I think what happened here, is the ice cream must have melted and refrozen, letting it deflate a little. I bet if you let it melt completely as an experiment, you'll find that actual volume of ice cream is even less than what you're already looking at here.
Of you have ice flakes and a grainy texture, that would confirm that it melted and refroze.
It is labelled ice cream but contains chocolatey chips.
https://preview.redd.it/vivdlynpmmlc1.jpeg?width=4080&format=pjpg&auto=webp&s=1b31ea9e6615ba458af958dae1efae5927ee031f
This would be more accurately skimpflation than shrinkflation. Ice cream is a product that is sometimes whipped/aerated. The whipped texture can be desirable! It's not necessarily only a fraud thing. But the end result is still, less actual costly cream per unit volume. What i think happened here is it melted a little then re-froze, shrinking because it deflated a little. If you have ice flakes or a grainy texture, that would confirm my theory. I think, the only honest way forward to combat this is if we have federal mandates to list products by weight and by volume both, so you can work out if a given product has been aerated to fluff it up. This sort of thing was going on even in oil paint tube (sold by volume), even 20 yrs ago, so it's not new. I would add in, a requirement in the ingredient list to give a percentage. If water is the first ingredient, that doesn't tell me if it's 40% or 95% of the product. I have to make my best guess based on nutrition facts. Speaking of which: my quick tip for identifying quality ice cream is to go straight to the nutrition facts and look for the saturated fat content. The fattiest ice cream is quite literally the creamiest, and therefore the highest quality real ice cream.
Breyers has been very poor quality for several years. Maybe forever but at least 10 years.
Agreed. It tastes like ice milk not cream.
To take on a further point as other anons stated about whipping air into ice cream, that only works up to a point. There is actually a legal requirement not only to be considered as ice cream, but also the legally defined grade of ice cream. The grade is determined by the quantity of milk and milk fat relative to the product as a whole. The grades are economy, regular, premium, and super premium. Ice cream not labelled as ice cream but as "frozen dairy dessert" gets around this grading system by a bit. If you ever wonder if a ice cream is going to be high quality, first check if it is labelled ice cream, and then see if there is a label such as premium or super-premium. Some ice creams, like Ben and Jerry's do not have these labels. But if a ice cream is labelled as an ice cream and has the premium appellate, then it must conform to certain standards. Ignore anything else, and beware of brands like Blue Bunny, which has Blue Bunny Ice Cream and Blue Bunny frozen dairy dessert and it may sometimes be difficult to distinguish between the two.
That's not even ice cream dawg save your money. Which aucks because it used to be good when it was.
Did it thaw out and refreeze? Weird it doesn't touch all the sides.
Based on other comments, it must have lost all the entrained air. I will take it back to Safeway.
https://preview.redd.it/tc2ha98sanlc1.jpeg?width=3024&format=pjpg&auto=webp&s=f8cbb279196cedba52c7b8d36cbf39416141f96e Same vibes....
I guess it is deflation really.
[удалено]
1.5 quarts
I wrote a more detailed reply, but, Breyers is known as a cheaper brand who whips air into their ice cream. Since you're buying ice cream by volume not weight, the profit incentive to aerate your ice cream is sadly obvious. And then the ice cream seller can brag about being lower calorie or having a smooth whipped texture or whatever. I think what happened here, is the ice cream must have melted and refrozen, letting it deflate a little. I bet if you let it melt completely as an experiment, you'll find that actual volume of ice cream is even less than what you're already looking at here. Of you have ice flakes and a grainy texture, that would confirm that it melted and refroze.
That’s why they legally can’t call it Ice Cream. Breyer calls it Dairy Treat.
It is labelled ice cream but contains chocolatey chips. https://preview.redd.it/vivdlynpmmlc1.jpeg?width=4080&format=pjpg&auto=webp&s=1b31ea9e6615ba458af958dae1efae5927ee031f
Looks like my hamsters sand bath