Course:FNH200/Projects/2025/ Differences in Packaging and Processing Ice Cream between Countries=no

TOPIC: Differences in Packaging and Processing Ice Cream between Canada, the USA, and the UK

Introduction

Ice cream is a popular frozen dessert typically made from milk or cream that is enjoyed worldwide. While its core ingredients are similar, regulations surrounding its composition, manufacturing and production vary across different countries. This page compares the laws and procedures of how ice cream is made and regulated in Canada, the United States, and the United Kingdom, focusing on differences that occur in labelling, health and safety (such as dyes and pasteurization laws), materials used in packaging methods, and trends surrounding sustainable packaging.

Labelling Requirements

In Canada, for a product to be considered “ice cream,” it must contain at least 10% milk fat . The Canadian Food Inspection Agency (CFIA) mandates that any of the 10 priority allergens (peanuts, tree nuts, sesame, seafood fish, shellfish and crustaceans, eggs, milk, soy, mustard, wheat and sulphites) must be declared within the ingredients list or a “may contain” section. Alternate “ice cream products” such as lactose-free/ reduced, dairy-free and gluten-free will also be labelled. Imported pre-packaged products must state “product of” followed by the country of origin (within SFCA regulations).

In the USA, like Canada, "ice cream" must have a milk fat content of 10% or more. Regulated by the FDA, a list of nine allergens (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame) must be declared. The USA also uses statements such as “superpremium,” “premium,” “economy,” and “regular” to emphasize the quality of ingredients, and “light/ lite,” “reduced fat,” “low-fat,” and “nonfat” to indicate fat content . The country of origin must also be clearly stated for imported products.

For a product to be accurately labelled “ice cream” in the UK, it must have a milk fat content of at least 8-10%. The UK has a mandatory list of 14 allergens, broader than both Canada's and the U.S's, additionally including celery, lupin, milk, molluscs, and sulphur dioxide on that mandatory list. Interestingly, the UK is the only country out of the three to legally require a best-before date on its prepackaged ice cream; however, manufacturers typically include this information (in Canada and the USA) for consumers to ensure best quality.

Health/Safety

Regarding health and safety, there are several differences and similarities between Canada, the US, and the UK in terms of the health and safety of ice cream. An example of differing regulations is food dye, like Red No. 3 commonly used in ice cream and popsicles. In Canada, it was found that the dye “may pose a risk to human health due to potential carcinogenic effects”, but despite this, it was later found that “it poses no risk”. In comparison, the California Office of Environmental Health Hazard Assessment found that the dye “can make children vulnerable to behavioral difficulties”. The FDA also had findings similar to those of Canada in the 1990s. As of 2025, the FDA has banned “red dye no. 3, in food products” in the US, citing cancer in lab rats but no conclusive evidence in humans with regular consumption. Red No. 3, also known as Erythrosine, is only permitted in various candied cherries in the UK, which may be served with ice cream, as seen in Figure 1.

Figure 1: Ice cream sundae topped with a candied cherry.

Pasteurization is another area where these countries differ in their approach to health issues related to ice cream. In Canada, “no person shall sell ice cream mix or ice milk mix unless it has been pasteurized or unless the dairy products that are contained in the mix have been pasteurized”. In general, “milk must be pasteurized in order to be sold in Canada”. In the US, the sale of raw milk is permitted in some states with various regulations. The state of New Hampshire allows the sale of ice cream made with raw milk with restrictions. The sale of raw milk is allowed everywhere in the UK other than Scotland. Raw milk can be made into other products like ice cream and sold.

Regulations

In Canada, ice cream is regulated under the Food and Drug Regulations (FDR) and enforced by the Canadian Food Inspection Agency (CFIA). The compositional standards require that ice cream contain not less than 36% total solids and 10% milk fat. If the ingredients such as chocolate, fruits, or nuts are added, the minimum milk fat content becomes 8%. Ice cream mix must be pasteurized before freezing. Products not meeting these criteria cannot be sold as ice cream and are often marketed as "frozen dairy desserts".

In the U.S., the standard definition for ice cream is written in 21 CFR § 135.110. The definition requires that products contain at least than 10% milkfat, not less than 10% nonfat milk solids, and weigh no less than 4.5 pounds per gallon to limit overrun. When bulky flavoring ingredients such as fruit or chocolate are used, the minimum milkfat content may be reduced to 8% and nonfat milk solids to 16%.

In the UK, the law no longer requires minimum fat or protein content for a product labelled as "ice cream". The following regulatory changes implemented in 2015. Manufacturers may now market products using non-dairy fats and provided labelling is not misleading. However, if a product is explicitly labelled "dairy ice cream", it must still contain at least 5% milk fat.

Packaging Materials and Environmental Impact

Ice cream significantly contributes to the environmental footprint due to its overwhelming energy consumption and refrigerating necessities. Thus, it is important that countries set regulatory frameworks to aid the environment, especially in employing eco-friendly packaging. The US, UK, and Canada, all package ice cream differently with a range of materials, each varying in recyclability, sustainability, and function.

In the U.S, ice cream is often packaged in polypropylene containers or plastic-coated paperboard tubs, which are difficult because of a layer of polyethylene that blocks moisture from entering; specifically, recycling facilities are unable to tear the plastic lining apart from the paperboard. As a result, brands such as Ben & Jerry’s have opted for FSC-certified paperboard since 2009, actively implementing petroleum-based liners to reduce plastic usage in packaging .

Polypropylene (PP), recyclable and the most common plastic packaging material worldwide, has a resin identification code of 5.

The U.K. has recently adopted strong regulations and advanced sustainable packaging. The Plastic Packaging Tax and the EPR system have forced brands to include more recyclable materials, such as Unilever’s decision to reduce plastic use by 93% in its Carte D’Or ice cream in the UK. However, this proposed sustainable innovation has been met with public criticism, as the composite structure still relies on plastic for its paper-based container. Additionally, Swedish Glace and Magnum have both converted to using recycled polypropylene (rPP) tubs via new recycling technologies to promote circular packaging.

Canada implements similar ice cream packaging as the U.S, using plastic-coated tubs and plastic-coated paperboard commonly for retail ice cream packaging . However, some companies intend to shift towards more sustainable packaging, such as Metsä Board’s lightweight and fresh-fibre redesign, designated to reduce climate impact by up to 36%.

Trends

There are significant trends in the ice cream industry with consumers calling for transparency, using health consciousness, and environmental friendliness. Allergen labeling is mandatory in Canada, the USA, and the UK, but the UK contains more broader list of 14 allergens, posing higher consumer concern regarding safety in Canada and the US. Moreover, descriptive labels such as "premium," "light," and "nonfat" allow the US consumer to decode health and quality choice, a response to growing health-consciousness. These labeling trends mirror a global movement to clearer, health-based, informational packaging.

Sustainability is also a trend for ice cream packaging, as mentioned in the section above, with the UK leading the way with programs like the Plastic Packaging Tax and Extended Producer Responsibility (EPR). As alluded to earlier, Canada and the U.S. are transitioning towards greener solutions, with companies testing alternatives such as certified paperboard, reduced recycled plastics, and fibre-based designs. Despite such innovations, other consumer opinion leaders object to continued use of composite materials that are hard to recycle.

Exam Question

Is Red No. 3 allowed to be used and sold in food products in Canada?

A) Yes, only in candied cherries.

B) No, it is a carcinogen.

C) Yes, it was found to not pose any real risk to humans.

D) No, it accelerates the growth of spoilage causing microorganisms.

Answer: C

Reasoning: Tests the ability to research and find information about Canadian food acts and regulations.