Maybe I am going crazy, but I have noticed a difference about ice cream and its only been Maybe the last 8-10 years was when I first noticed it.
Ice cream from the supermarket doesn’t seem to melt properly, and is also way too soft. This seems most noticeable in novelties now, but also most hard ice cream as well.
Did they add some component to make it softer or less likely to freezer burn? Am I just going crazy?
(US, but I assume anywhere else where the same brands are sold have had the same issue.)
They also are just always trying to figure out how to trap more air in the ice cream, so that reduces the weight too.
This is called overrun and is the main way you get shorted on product. More overrun means a creamier feeling product, but it also means you get less. So there’s that.