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Summer is already here more than one awaits an ice cream binge. Ice cream are rich in sugars and fats, generally ultraprocessed foods and therefore Not especially healthy. Despite this (or perhaps precisely because of it), choosing the healthiest option can be a good idea.
New report. Now the Organization of Consumers and Users (OCU) has published the results of its analysis of the Tarrina ice cream that we can find in supermarkets. Your verdict is not optimistic: too many additives, “some not recommended”; and scarce in dairy fats.
32 ice cream. In its analysis, the OCU studied 32 Tarrina ice cream like the ones we can find conventionally in supermarkets. They chose “Family Format” of three flavors (vanilla, chocolate and caramel). The analysis focused on white brand ice cream although it also included specimens of two “first brands”.
According to Explain the organizationthe analysis consisted of an assessment made from labeling, nutritional quality (including energy content, fats and sugars used and composition), degree of processing, and a tasting test. The latter represented 50% of the final grade assigned to each product.
Bad notes. According to the organization, only 10 of the 32 selected products exceeded the tests, with four of them “highlighting for their quality.” The 28 that did not reach this category, continues to explain the OCU, exceeded the levels in aromas, concentrated, dyes or syrups, which “mask the lack of product quality.”
According to the OCU, the low quality in the ingredients was reflected in the taste of the products in the tastings to the palate. “It is not for less, because these are ultra prosecuted products, poor in dairy fat and rich in aromas, syrups and additives, some not recommended,” The organization explains in its statement.
Too many additives, few dairy products. As for additives, the OCU identified a total of 20 (an average of 4 per product). Of this twenty additives, the organization highlighted four qualified by OCU itself as “not recommended.” It’s about E442, E471, E472C and E14XX. Only one of the analyzed products was described as “additive free.”
The OCU also paid attention to the fats present in the products. He noted that only eight of the ice cream analyzed used dairy or cocoa exclusively.
Better chocolate, caramel worse. In the results published by the OCU, a pattern can be perceived, and that is that among the ice cream analyzed, those of chocolate presented Better scoreswhile the caramel scored lower. “Caramel ice cream are the worst valued (in addition to the most caloric)”, details the organization.
A product not so healthy. There is no healthy ice cream and that is why it is recommended that this food so desired in summer is only consumed in moderation. Ice cream are foods rich in sugars and fat regardless of the type of sweeteners and fats used. Choosing one or another option can depend on our tastes and what we want to prioritize in our diet.
Image | Titopasini
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