where can i get information of the different grades of ice cream.  I
know there are grades such as Economy, Premium, Super Premium, etc.  I
need to know all of these grades, as well as the criteria for making
this grade.  E.g. what makes an ice cream "super premium".

Hello icelover-ga,

The manufacturing and labeling standards for ice cream are set by the
US Department of Agriculture, Food and Drug Administration.  I'm
including a link to these standards as well as to several articles
that discuss trends in the ice cream industry.

Best wishes for your further investigations of the grading and
enjoyment of ice cream.

~ czh ~


http://www.ams.usda.gov/fqa/aa20342.pdf
COMMERCIAL ITEM DESCRIPTION
ICE CREAM, SHERBET, FRUIT AND JUICE PRODUCTS, ICES AND NOVELTIES

5.  SALIENT CHARACTERISTICS.

5.1  DEFINITIONS.

5.1.1  Superpremium ice cream.  Tends to have very low overrun and
high fat content, and the manufacturer uses the best quality
ingredients.

5.1.2  Premium ice cream.  Tends to have low overrun and higher fat
content than standard ice cream, and the manufacturer uses higher
quality ingredients.

5.1.3  Standard ice cream.  Meets the minimum requirements of the ice
cream standard of identity in 21 CFR § 135.110.

5.1.4  Economy ice cream.  Meets the minimum requirements of the ice
cream standard of identity in 21 CFR § 135.110 and generally sells for
a lower price than standard ice cream.

5.1.5  Overrun.  The increase in product volume created when a given
volume of ice cream mix is aerated during processing.

5.1.6  Fat free.  Food contains less than 0.5 g fat per reference
amount customarily consumed (as specified in 21 CFR § 101.12).

5.1.7  No sugar added.  No sugar or sugar containing ingredient is
added during processing or packaging.

5.1.8  Lite.  If 50 percent or more of the calories are from fat, fat
must be reduced by at least 50 percent per reference amount
customarily consumed compared to an appropriate reference food.  If
less than 50 percent of calories are from fat, fat must be reduced by
at least 50 percent or calories reduced by at least 1/3 per reference
amount customarily consumed compared to an appropriate reference food.

5.1.9  Reduced fat.  Food contains at least 25 percent less fat per
reference amount customarily consumed than an appropriate reference
food.

5.1.10  Low fat.  Food contains 3 g or less of fat per reference
amount customarily consumed.

----------------------------------------------------

http://www.idfa.org/facts/icmonth/page5.cfm
ICE CREAM LABELING - WHAT DOES IT ALL MEAN?

----------------------------------------------------

http://msnbc.msn.com/id/3079283/
We all scream for ice cream

----------------------------------------------------

http://www.idfa.org/reg/fedstandards.cfm
Ice Cream Standards 

----------------------------------------------------

http://www.usdec.org/products/FrozenDesserts/content.cfm?Itemnumber=483
A Quick Guide to U.S. Frozen Dairy Desserts

----------------------------------------------------

http://www.foodproductdesign.com/archive/1998/1098CS.html
Indulgent Ice Cream




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