This afternoon, I had a sudden anxiety that Yummers ice cream wasn't as good as I thought it was. The feeling wasn't brought on by any specific event, i just suddenly lost confidence in my product, wondered if everyone who raves about it was lying, wondered if I was really better than the huge "local" competitor. So when I went over to Nortons, I picked up a tub of my competitor's ice cream and had a taste.....aaaah, panic over....yes, Yummers ice cream is much better! Yummers is ice cream as it should taste, as it would taste if you made it at home and when I looked at the ingredient listing of my competitor's product, I realised firstly why it is half the price of Yummers and secondly why it doesn't taste as good........
- cream - first by volume in Yummers ice cream, fourth by volume in competitor's product (after sugar!!)
- emulsifer - this is what stops the ice cream splitting and gives it a creamy texture. Yummers uses egg yolks in the custard for this, competitor uses mono- and diglycerides of fatty acids
- thickener - Yummers uses double cream and cooked custard to thicken, competitor uses guar gum
- stabiliser - this keeps the ice cream texture. Yummers uses a short shelf life to keep the texture good, competitor uses sodium alginate.
Add to that the plastic and waxed paper packaging that will ensure my competitor lives on for hundreds of years via landfill compared with the 2 years that Yummers packaging takes to decompose and....nuff said! Confidence returns!
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