Formulation options include use of high-intensity sweeteners. Processing techniques include using pre-aeration of the mix to produce smaller, more stable air bubbles. New factors will affect the composition of ice cream once changes to nutrition labeling regulations become effective mid-year 2018. These include a declaration of “added sugars” (in grams and in the percent recommended daily value, or RDV, per serving).
Considering a value of 4 calories per gram for conventional sugars, the RDV for “added sugars” has been established as 50 grams, the amount representing 10% of a recommended daily intake of 2,000 calories. The quantitative nature of this declaration is further affected by an increase in the standard serving size of ice cream from one-half cup to two-thirds cup.