Consort Frozen Foods is proud to be a member of the Ice Cream Alliance (ICA)
The ICA, which is the only membership trade association for the Ice Cream Industry in the UK, has been set up to encourage and support the production, vending and consumption of premiumÂ ice cream and other frozen treats.
What are some of the benefits of this membership to Consort and our customers?
Working hard for you
The ICA works hard to make sure both the general tradeâ€™s and individual membersâ€™ interests are represented and
promoted where it matters including:
Ice Cream in Schools
Ongoing campaign including lobbying Parliament, speaking to the media, influencing policy makers and providingÂ practical tools to help members.
Promoting Quality Ice Cream : educating and informing the public about what real artisan ice cream is and giving themÂ the chance to enjoy local products.
Liaising with Authorities : whether it be with EHOâ€™s, Trading Standards, Planning Officers or even Event Organisers
*Access to a network of real experts
*Technical help and training courses
*Free or discounted technical publications
ICA are also able to offer practical help to help prepare for or react to EHO or customer audits and ensure complianceÂ with all relevant legislation and best practice.
ICE CREAM COMPOSITIONAL REQUIREMENTS
The ICA has set out the minimum standards which both it and its members have called for to produce a minimumÂ quality standard for ice cream to cover the nation â€“ quality is the target.
The description of Sorbet
Is reserved for a product complyingÂ with the basic deï¬nition and contains aÂ maximum added fat content of 1%. Â The product must contain whenÂ reference is made to fruit(s) orÂ vegetable(s) in words, deï¬nitions,Â trade-marks, brand name, pictorialÂ matter or symbols, the fruit(s) orÂ vegetable(s) content must be at least 20%.
The fruit(s) content may however beÂ reduced respectively to 15% for thoseÂ fruits which are of a citrus variety,Â such as lemon, orange, mandarine,Â tangerine, grapefruit, etc or otherÂ acidic fruit which have a thickÂ consistency such as pineapple, banana,Â corossol, cherimoya, guanabana,Â guava, kiwi, lychee, mango, passionÂ fruit, etc. Â The minimum contentÂ is reduced to 7% for nuts and nutÂ preparations.
Product which contains at least 2.5%Â dairy fat and a minimum of 6% milkÂ solids not fat, excluding any other fat orÂ protein from a non-dairy source.
The description of Ice Cream
This shall not be applied to a food other than a frozenÂ product containing a minimum of 5% fat and not lessÂ than 2.5% milk protein, not necessarily in natural proportions. It is made by subjecting an emulsion ofÂ fat, Â milk solids and sugar (including any Â permittedÂ sweetener as regulated by the Food Additives,Â Flavourings, Enzymes and extraction solvents Â (England) Regulations 2013). The ingredients are thenÂ subjected to a heat treatment, the resulting mix is Â frozen to produce ï¬nished ice cream which mustÂ comply with the General Food Law Regulations
Ice Lolly or Water Ice
For products made from mainly waterÂ and sugar but may include ï¬‚avour,Â ï¬‚avouring or colours.
The description of Dairy Ice Cream
This shall be applied to a food which complies withÂ the description â€œice creamâ€ to a food where the fatÂ content is a minimum of 5% and consists exclusivelyÂ of milk fat and contains no other fats other than milk fat. It may include other ingredients which are notÂ based on dairy fat, that are used Â as an ingredient of Â the ice cream such as egg, ï¬‚avouring, emulsiï¬er orÂ stabiliser.
Fruit Ice Lolly or Fruit Ice
Is reserved for products made fromÂ mainly fruit juice or puree, waterÂ and sugar but may include ï¬‚avour,Â ï¬‚avouring or colours and haveÂ minimum fruit content for non-citrusÂ fruits of at least 15% and for citrusÂ fruits of 10%.