THEY WRECKED BREYERS ICE CREAM!!!!!!!

[woo me with science]

I am FURIOUS about this!!!!!!!

Breyer's was the ONLY damned ice cream left without gums in it, and now they've added Tara gum to make it CREAMIER.

NOW IT TASTES LIKE ALL THE OTHER GUMMY ICE CREAMS!!

I am sorry...I am pissed about this. They are wrecking all our food. Now I have to buy an ice cream maker.

Damn it.

[HughBeaumont]

1. Out of all store Ice Creams, that used to be my favorite.

Unfortunately, ice cream is only a twice-a-year thing now that I'm older and can't eat 12 plates of food in one sitting like I used to any more.

That's a shame.

[woo me with science]

3. I can't help it...I'm upset. It feels like this massive sinister force is taking over everything.

I remember when yogurt tasted like yogurt, too. In the 70's, when you bought a carton of Dannon fruit-on-the-bottom yogurt, the yogurt was good and solid in the cup. You spooned it out, and it held its shape. It had a rich dairy flavor, with some tartness to it. It was REAL yogurt.

Now you buy yogurt, and it is a sugary soup. It doesn't even taste like anything diary. It has chemical fruit flavors.

Breyers was GOOD ice cream. It was pure cream and milk and sugar and fruit or chocolate. No gums and fillers. They have sold out.

Everybody raves about Edy's ice cream. I despise the stuff. If you put it in your freezer and leave it there for awhile, it turns into a gummy, sticky mess. It is not real ice cream.

There is nothing left in our supermarket with the texture and taste of the old Breyers anymore. :cry:

[bif]

6. If you like good yogurt

Try the Greek style yogurt. The stuff they sell at Trader Joe's is pretty darn good.

[woo me with science]

9. Thanks... The only thing about Greek yogurt

is that the grocery stores. at least, have decided that Greek yogurt is exotic and so it is priced much higher than regular yogurt. I want regular, affordable yogurt to taste like yogurt, damn it! When I want fruit yogurt now, I usually buy Dannon nonfat plain and mix it in with fruit.

But it still is not quite the same. I had a homemade strawberry yogurt cup at a farmer's market last summer that I am still thinking about--it was THAT good. I had forgotten what real dairy can taste like.

I will try the Trader Joe's variety, and check out their prices. Thanks! :hi:

[bif]

14. You could also try making your own

My wife's grandma used to make her own all the time. And i've had good luck making it too. But I haven't done it in a long time.

[woo me with science]

20. I know....

and I should plant a garden, and I have always said I would grow flowers every year for the table, and cherry trees for pie.

I actually was on a website looking at how to make yogurt after I ate some amazing farmer's market yogurt last summer. It didn't look TOO hard. But I haven't gotten around to it yet.

It's a good idea. It really is.

[jmowreader]

54. The reason Greek yogurt is expensive

You can make Greek yogurt yourself, and I kinda recommend you do just to see what the deal is here.

You need:
a quart of regular yogurt
a wire mesh strainer, and a bowl or something to put it in--four quart measuring cups are good for this
cheesecloth

Line the strainer with cheesecloth AFTER putting it in the container. Dump the yogurt into the cheesecloth. Fold the cheesecloth over the yogurt. Put this assembly in the fridge and come back in a day or so. When it's done, put the yogurt back in the container it came out of.

The last batch of Greek yogurt I made (I've got the first two containers done and am working on the third) is from Stonyfield Farms organic yogurt, which Fred Meyer stores have for $2.50 per quart this week. It will take three quarts of non-Greek yogurt to equal one quart of Greek. Surprise, kids: even discounting the additional labor to make this, you can't sell three quarts' worth of yogurty goodness for the same price as one quart.

[Yavin4]

13. Greek Yogurt Defaults on its Debts

And then embarks on an austerity program.

[Deep13]

2. Assholes.

I hate gooey ice cream.

[woo me with science]

4. I feel helpless.

I know it seems stupid to get this upset over ice cream. But it really bothers me.

WHY???????

[Kingofalldems]

5. Are there any without the gums and all?

[woo me with science]

10. The gums seem ubiquitous now.

I mean, Breyers? That was their claim to fame!

I just called the company, I was so mad. The poor girl who answered tried to launch into a prepared speech about how the gum is "natural." I told her my opinion of ANY gum in my ice cream and refused her coupons.

I just don't understand why they would wreck a good thing. Is is that much cheaper to make this way?

[Chan790]

50. Not cheaper but shelf-stable.

It maintains texture better through semi-melt and refreeze because of the presence of the gum. Ultimately that does lower their cost because supermarket chains make them reimburse for returned "sub-quality" product at POS and unsellable product. Without gum additives, melted and very-soft ice cream will not refreeze to the same texture meaning it's not really salable.

Let's put it this way, it was probably done because the other bottom-line option would have been to go to 1.75qt. containers like the rest of their industry has and to boost prices into Haagen-Daas territory and try to reinvent the brand as a superpremium.

All of that would have pissed off a lot more people than the addition of gum has.

(Dad's a dairy dept. manager for a grocer.)

[MiddleFingerMom]

7. Once I got to the point where I couldn't sit down with a quart of ice cream and a spoon...

.
.
.
...I switched to high-end pints (STANDING at the fridge with a teaspoon is the trick --
a pint WILL last me for days that way).
.
.
.
When I could afford it, I got small-batch sorbets from smaller companies (sometimes
Mom-and-Pop operations. Delicious and just good basic actual FOOD ingredients).
.
.
.
M-m-m-m-m-m, I'm remembering the blackberry with cabernet sauvignon sorbet --
and the blood-orange sorbet... m-m-m-m-m-m-m-m (they were neither Ciao Bella
nor Wine Cellar Sorbet, but some much smaller manufacturer).
.
.
.
I was checking out at the grocery store and a young woman was bagging my items.
I asked her if she had ever had that blood-orange sorbet. She just kind of "melted"
towards the floor and actually MOANED. The middle-aged cashier looked at me and
laughed as she said, "I believe I'm gonna have what she's having."
.
.
.

[woo me with science]

11. LOL.

I am not usually a fan of sorbets except on very hot summer days, but you have me near moaning now, too, with those descriptions. :rofl:

I'm a dairy girl. I love dairy. Real dairy. There was something about the flavor of old-time yogurt and ice cream that nothing else can match, and it is getting harder and harder to find that flavor.

I feel like a helpless old person watching my world changing, and there is nothing I can do about it. Ugh.

[siligut]

8. This is from an old article

"Turkey Hill now makes an All-Natural Line with no gums or stabilizers. off the top of my head, the only other one i know of is Straus family Creamery in California." http://chowhound.chow.com/topics/604032

It would seem other people share your sentiment regarding gum.

[woo me with science]

15. Hey...

I didn't know that about Turkey Hill. I will definitely look for that brand. Thank you! The nice thing about the old Breyers was that they used ALL natural ingredients. Their vanilla was real, their strawberries were big and real. Their chocolate ice cream had a real chocolate flavor, not too sweet.

This actually could be great business opportunity for Turkey Hill, if they are watching and were to leap in and advertise to capitalize on this niche.

What a stupid move for Breyers.

[eyepaddle]

12. I was under the impression that Blue Bell (I think) is made without gums

An aquaintance from Texas raved about Blue Bell--or something--it statrted with Blue, that much I know for sure--but at any rate, I gathered that it was sort of like the "Texas National Ice Cream" so if you can track that stuff down, you may have a shot. Me 'n' lactose aren't really on speaking terms, so I only eat ice cream about once or twice a year so my info may be a bit ouut of date, but I thought I'd try to help out.

Good luck.

[woo me with science]

17. Good...So it seems Blue Bell and Turkey Hill are now possibilities.

Thank you! I am making a list, because this cannot stand! :hi:

It is taking all my willpower to keep from calling Congress right fucking now!!!!!!11111

[old mark]

42. There is an ice cream called Blue Bunny, but I just checked their web site

and they contain carob gum and guar gum...

Breyers used to be really good-Loved the peach.
Good luck on your search-our hopes ride with you!

mark

[eyepaddle]

45. I looked--there is a blue bell too

and while tey did a lot of playing up their quality I didn't see an ingredients list, so I can't be sure if it has gum in it or not.

[TZ]

16. Many public land grant Universities make their own Ice Cream

and I'm pretty sure they wouldn't include gums. If you are close to any big state school you should look into it. My Alma Mater of Maryland does this and its FANTASTIC ice cream.
Unfortunately if you need to mass produce ice cream and try to preserve it for longer amounts of time, then yes, gums and other fillers are necessary.

[woo me with science]

18. That's interesting and worth checking out.

Thank you!

With regard to your last sentence, though, I'm confused.

Breyers has had good quality, non-gummy ice cream for decades. They choose to add gum now.

Why?

[TZ]

22. cost cutting for longer shelf life

Pretty sure they do it to lessen the amount of stuff they throw out. Quality always goes out the window during hard financial times, I think.
Also, if they were recently bought out (which might be the case) the new company will most likely be standardizing "recepies" as well.
MY BIL worked for Edy's/Dryer's for many years and when Nestle bought them out changes in some types of recipies happened

[woo me with science]

28. "The (ingredient) list has expanded to include TARA GUM and CORN SYRUP."

I just checked. The website took me to a company called Unilever, which appears to own Breyers and Good Humor. Then I went to Wikipedia and found this:

"For years Breyers was known for its short, all-natural ingredients list. This featured prominently in an advertising campaign where a child would attempt to read the ingredients from another brand, experiencing extreme difficulty pronouncing the artificial additives. He then turned to the Breyers list and quickly rattled off the four ingredients (in their vanilla at the time): milk, cream, sugar, and vanilla. In recent years, as part of cost cutting measures since the acquisition by Unilever, the list has expanded to include Tara gum and corn syrup. Also, the carton size has shrunk from the classic half-gallon to one-and-a-half quarts."



I hate them. :grr:

[old mark]

43. "...since the aquisition by unilever..." Fucking poisoners...I am apalled at the dirty tricks

the big companies are playing with our food.
I just saw a loaf of "healthy" bread yesterday, with all sorts of whole grains, etc...nearly $5 for a loaf of bread! Also contains preservatives aditives and corn syrup...

And of course, the packages contain less, with more additives and fillers.

Harshey bars are now smaller, contain less cocoa and are made in Mexico, although it does not say that on the wrapper...and they are more expensive.

We need a revolution.

mark

[Orrex]

19. Do they still charge $75 per pint?

I stopped buying Breyer's when the price for 1.75 quarts exceeded the federal minimum wage.

[woo me with science]

21. Yeah, it's ridiculous.

I don't even know when they added this gum crap to the ice cream, because I hadn't bought it for awhile for just that reason.

But I liked knowing it was there, you know?

I hate them.

[Chan790]

51. You should live here then.

It's cheaper than the store brand at the McGruder's next to my apartment complex. Under $3 a 1.75qt.

Probably has something to do with the big yellow sign in front of it on the dairy case reading "NOT Hechsher" as the neighborhood is overwhelmingly orthodox Jewish.

edit: and kosher-abiding.

[grasswire]

23. I think you can find ice creams without gums still

I believe that even Kroger supermarkets carry a house brand that is called "natural" or "old-fashioned" or something and it is like what you want. I prefer that, too.

I'm about to go to the supermarket, so I will look for the exact wording.

[woo me with science]

25. Breyers still has a claim of "all natural."

They are using a natural gum.

It's not the same, though. I like gumless, non-sticky ice cream.

I will be looking more closely at labels, too. Thanks. :hi:

[tigereye]

24. get a petition going? They actually seem to listen at times

A lot of folks complained about the "new" Brownberry Bread when it was sold to another company, and they did keep making the old versions.

I understand how you feel, though. It's like that with different chocolate makers. :(

[woo me with science]

26. Thanks for understanding.

I think I have called or written to more companies in the past 6 months than I have ever before in my life.

Everybody is downsizing or reducing quality, or both. It seems to be a sign of the times.

[tigereye]

29. yeah- crappy boxes, smaller portions, different ingredients

getting rid of long-standing products. And assuming no one will care or notice. I understand the economic concerns but it's really annoying. This is the beauty of dealing with Community Share or farmer's co-ops- they actually want to serve you and give you what you want! :D

[pulledpork]

27. Haagen-Dazs 'Five'

Only 5 ingredients, and no gums. Kind of pricey, but well worth it.

[woo me with science]

30. Thanks.

I will definitely look into that.

It seems like everything good that's left is "kind of pricey."

:grr: :nuke: :( :( :(

[pulledpork]

31. Sadly, true

http://www.haagendazs.com/products/five.aspx

When you look at each flavor, click the link for the nutritional info - scroll down to get the ingredients.

[woo me with science]

33. That looks lovely: skim milk, cream, sugar, egg yolks, cocoa.

Exactly what I meant, although I am sure it is expensive.

I guess ice cream has become a luxury now, if you want the real stuff.

Thank you very much for pointing me to this.

[fishwax]

36. I've been meaning to try that

but I don't sample ice cream as much as I used to :)

Maybe I'll pick some up the next time I'm at the store ...

[pulledpork]

37. The caramel is my favorite

The entire set has the best texture too. An underrated ice cream quality. :-)

[elleng]

32. I quit Breyers LONG TIME AGO!

Sorry you're newly-pissed.

[woo me with science]

34. I didn't know!

We hadn't bought ice cream in a long time.

I feel completely betrayed. :grr:

Thanks for understanding. In some ways it feels stupid and embarrassing to scream about ice cream on an internet board. This one hit me, though. It is even more frustrating, because it really does feel like one more symptom of something larger and frightening/disheartening going on...

[elleng]

38. Felt the same way when it happened to me.

:fistbump:

Sorry.

[woo me with science]

40. Thanks.

Pretty soon all the food will be handled by one company. They will do a scientific study of our minimal nutritional requirements and create a "citizen chow" processed food product. It will arrive at our homes one day per month in a nondescript plastic bag.

It will not need refrigeration because of all the gums and preservatives.

[denbot]

35. I recommend a White Mountain Ice Cream Maker.

My grandparents had a hand-crank version. My parents had the electric motor version, and now I have one. Making you own is more expensive then off the shelf ice creams, but you have control of the ingredients, and you can get very creative.

http://www.brm-icecream.com/electric.htm

My next batch will be See's Candies California Brittle Ice Cream (custard base of course).

[GoCubsGo]

39. I was about to suggest making one's own, too.

The sky's the limit as far as flavors go when you make your own.

[CaliforniaPeggy]

41. I bought some plain vanilla yesterday...by Haagen-Dazs...

NO fillers at all...

It tastes great!

I didn't check the price, though...

I don't eat it very often. It's a great ice cream!

[Biker13]

44. I Feel Your Pain!

Next thing you know, they'll take out the real vanilla beans!

Don't feel bad about complaining here, it's the little joys in life that make it worth it. For me, it's Breyer's French Vanilla, or I should say it used to be...

Biker's Old Lady

[Bertha Venation]

46. I don't blame you. I love Breyer's. It was my favorite.

:(

[EFerrari]

47. This is horrible news.

I rarely eat ice cream but when I do, only eat ice cream and not what passes for ice any more. ARgh.

Maybe an ice cream maker is the way to go. :(

[Bake]

48. Get some Blue Bell. Best ice cream EVER!!

BAke

[Syrinx]

53. Blue Bell Dutch Chocolate

Yum.

[WinkyDink]

49. Unilever's response:

http://adailyscoop.com/2006/09/11/breyers-natural-ice-cream-and-tara-gum-unilevers-response/

[AmyDeLune]

52. Alden's Organic Ice Cream

Spendy, but delicious with no fillers

http://www.aldensicecream.com/