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NEWS RELEASE Contact: Susan Ruland and Boost U.S. Dairy Ingredient Sales (Washington, D.C. — April 2, 2003) The International Ice Cream Association (IICA), a constituent organization of the International Dairy Foods Association (IDFA), petitioned the Food and Drug Administration (FDA) today to modernize and improve federal standards governing the manufacture of ice cream and other frozen desserts. IICA is seeking the improvements because new technologies and vastly increased ice cream product variety have occurred in the marketplace in the past 25 years, but the FDA standards have changed little in that time. "These changes will allow us to manufacture a greater variety of high-quality frozen desserts," said IICA Chairman Gary Wells, CEO of Wells' Dairy, Le Mars, Iowa. "That means more and better choices for our customers and consumers." "Improvements in whey fractionation alone have evolved tremendously since the 1970s, yet we are still working with restrictions on the kinds of dairy proteins we can use," said Bill Oldenburg, vice president of operations, Dreyer's Grand Ice Cream, Oakland, Calif. "With dozens and dozens of new flavors on the market and the need to meet new consumer demands, we need more flexibility in the milk proteins we can use. Whey protein — a constituent of milk — is especially attractive to use because it has superior whipping and freezing properties, meaning we can produce a more satisfying ice cream," he said. Specifically, the proposed changes to the standards would replace the current 10% milk solids-not-fat (MSNF) requirement for ice cream mix with an equivalent 2.95% dairy protein requirement. This change results in the same amount of dairy protein, without limiting the type of protein to MSNF. The old standards limit the use of whey to 25% of the milk solids requirement; in light of new whey fractionation technologies, the petition will remove the limit on how much whey proteins manufacturers can use in meeting the 2.95% requirement. The petition would allow for combinations of safe and suitable dairy ingredients that must meet current nutritional requirements — including the minimum protein level. "These changes would permit and encourage creativity in the product development lab, resulting in new products that will delight consumers," said Wells. "Maintaining the flow of new products is the lifeblood of the ice cream industry." IICA notes that the proposed changes to the standards would allow ice cream manufacturers to buy more high-quality, sophisticated whey products from U.S. ingredients companies, a change that should stimulate the whey market, as well. Newer whey products have become popular among food manufacturers in recent years in such foods as energy bars and beverages, as well as food and beverage products that require protection against freeze-thaw crystallization, or for improved texture in fat-reduced foods and beverages. IDFA Vice President of Regulatory Affairs Cary Frye emphasized that IICA expects the proposed changes to improve the quality of ice cream products, as a result of the greater flexibility to create new flavors and varieties. "Ice cream is a food that is extremely sensitive to consumer preference, perceptions of quality and price. Ice cream is an indulgence, and therefore consumers demand the best quality at the best price," said Frye. The total annual retail value of the frozen dessert industry is estimated at $20 billion. IICA attributes almost all of the market growth over the past 10 years to sales of superpremium and premium ice creams, particularly the innovative, indulgent products. The strongest trends in the freezer case in the past decade include candy inclusions, gourmet coffee flavors and rich flavors such as dulce de leche. IICA hopes that FDA will consider the petition quickly and publish a proposed rule in the near future.
To read the full IICA petition (.pdf), click here. # # # IDFA is the Washington, DC–based organization representing the nation's dairy processing and manufacturing industries and their suppliers. IDFA is composed of three constituent organizations: Milk Industry Foundation (MIF), National Cheese Institute (NCI) and International Ice Cream Association (IICA). Its 500–plus members range from large multinational corporations to single–plant operations, and represent more than 85% of the total volume of milk, cultured products, cheese, and ice cream and frozen desserts produced and marketed in the United States — an estimated $70–billion a year industry. IDFA releases are available online at www.idfa.org. |
