Afterall, the first thing they said in their email was “When creating our products, customer safety is our first and foremost priority.” Blue Bell Gluten Free Flavors Rest assured that Blue Bell does take gluten allergies very seriously. This program is consistent with current FDA, State and local health department food safety regulations and guidelines.” To address this concern, Blue Bell Creameries customer service states that “we follow a very rigorous allergen control program for the storage and handling of these allergens to ensure that our product contains no unlabeled allergens. To learn more about cross contact, check out this post here. If you’re not familiar with cross contact, it occurs when a gluten free product comes into contact with something (like equipment) that is used for an ingredient or product that contains gluten. If you are familiar with cross contact, chances are you may find that concerning. Products at Blue Bell are made on equipment that is shared with their gluten containing products. According to customer service: “If a specific Blue Bell product contains an allergen ingredient, it will be listed in the ingredient declaration on the label.”īe sure to always read each individual product label before deciding if a product is safe for consumption. In correspondence with their customer service team, I learned a few key things you should know.īlue Bell does make products that contain gluten and other allergens. To learn more about the gluten free products and procedures at Blue Bell, I reached out to the company directly. On the upside, many of them are! I don’t think you’ll have any trouble finding one, or two or maybe even six flavors you’ll love. Not all ice cream or ice cream products from Blue Bell Creameries are gluten free. Since labeling is very important for any gluten free product, I’ve created this simple guide to understanding Gluten Free Labeling and Certification. One of the quickest and most reliable ways to ensure the ice cream product you are choosing is truly gluten free, is to look for gluten free labels and certification. However, if the flavorings used contain additives or starches, the ice cream then contains gluten containing ingredients and is no longer gluten free.īeyond flavors, ice cream comes with endless add-ins, like chocolate bars, candy and cookies, which pose an even greater risk to people with celiac disease.įor example, cookies are typically made with wheat flour and since wheat is one of the main sources of gluten, you can see how quickly ice cream can become dangerous to a person with a gluten allergy. Simple flavors like vanilla are typically gluten free as long as the extracts used to flavor the ice cream are gluten free. Where things start to get a little more complicated is when we look at ice cream flavors. Dairy is naturally gluten free, so ice cream that contains nothing more than dairy and sugar is gluten free. It’s made with cream and/or milk and sugar. Ice cream in its most basic or natural form is simple. Let’s break down how gluten and ice cream are related. It has a flaky texture, is often fat-free, and tends to be lowest in calories among frozen desserts.Orlando,FL/USA -5/4/20: The Ice Cream section of the frozen foods aisle of a Publix grocery store where all sorts of tasty baked goods are displayed. It has no milk ingredients and no egg ingredients other than egg white. Typically, gelato has more milk than cream and contains sweeteners, egg yolks, and flavoring, according to the International Dairy Foods Association. Italian-style gelato is denser than ice cream, with less air. It has an intense flavor and is served semi-frozen. FYI, the word comes from "sharbat," Arabic for "drink." If fruit is included, a certain level of acidity is required. Total milk solids (no cream allowed) are 2 to 5 percent by weight. It's pasteurized, weighs at least 6 pounds per gallon, and has less fat than ice cream (1 to 2 percent). Unlike regular yogurt, frozen is not subject to an official government "standard of identity." Some frozen yogurts contain live and active bacteria (look for an "LAC" seal), which may provide health benefits. It tends to have less fat and fewer calories than ice cream. But premium ice cream tends to contain more fat and less air than others.įrozen yogurt. "Premium" is a marketing term, with no federal definition. Low-fat has 3 grams of fat or less per serving.
Light has at least one-third fewer calories or half the fat of the full-fat version. By federal law, it must generally be at least 10 percent milkfat by weight (8 percent with a mix-in) and weigh at least 4.5 pounds per gallon. It's a mix of dairy ingredients, sweeteners, and flavors, often with stabilizers and emulsifiers.
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