Tillamook Vanilla Bean Ice Cream

Cream is a rich source of high-quality fats and provides a creamy texture to the ice cream. It is minimally processed and contains beneficial fatty acids. Compared to seed oils, cream offers a more natural fat source.

Milk is a natural source of calcium, protein, and essential vitamins. It is a staple ingredient in many dairy products. Provides a balanced nutritional profile compared to non-dairy alternatives.

Beneficial ingredient — whole-food or functional value in this product class.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Egg yolks provide richness and emulsification in ice cream. Pasteurization ensures safety by reducing the risk of salmonella. They are a source of vitamins and minerals but also contain cholesterol.

Tara gum is a natural thickening agent derived from the seeds of the tara tree. It is used to improve texture and stability in ice cream. Considered safe and less processed than synthetic alternatives.

Guar gum is a natural thickener that enhances the texture of ice cream. It is derived from guar beans and is widely used in food products. Provides a plant-based alternative to synthetic thickeners.

Vanilla bean adds natural flavor and aroma to the ice cream. It is a whole food ingredient that is minimally processed. Provides a more authentic vanilla flavor compared to extracts.

Refined sugar is a high-calorie sweetener with no nutritional benefits. It is associated with increased risk of obesity and metabolic disorders. Unlike natural sweeteners, it offers no additional nutrients.

Natural flavors are often highly processed and can contain a variety of chemical compounds. They lack transparency in terms of specific ingredients used. Compared to whole food flavorings, they offer no nutritional benefits.