Natural over artificial, says Tillamook Ice Cream. As a part of its movement towards taking the “fake” out of its products, the company has a newly updated ingredient list to smooth out its variety of ice creams.
“We know you value simplicity in your food,” said Tillamook in a press release. “That’s why Tillamook Ice Cream is now made with egg yolks and plant-based ingredients to deliver the smooth, really creamy taste you love with even less ingredients.”
In a seamless move with its Dairy Done Right campaign, Tillamook announced that it’s substituted some of the less recognizable ingredients from its ice cream in favor of a more natural and reader-friendly foundation.
The removal of microcrystalline cellulose, cellulose gum, mono and diglycerides, polysorbate 80, and carrageenan will be completed in all flavor recipes by mid-2016 with a transition to the natural-base ingredients.
Tillamook says that each recipe will still contain the same taste and high-quality that they ensure with each flavor confection.
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