A Chinese premium ice cream brand, Chicecream or in Chinese known as ‘Zhong Xue Gao’ has come under attack by netizens after they claimed that some of its products do not melt even under extreme heat exposure.
Netizens showed videos of Chicecream ice cream products staying solid even when lighters were held to them, or when they are left in a 31 degree celsius room for an hour or under a very hot flame.
The video footage sparked consumer worries, prompting them to question the company’s high prices and whether the products were overloaded with additives. The most expensive Chicecream product costs Rmb 66 (US$10).
A company spokesperson however announced that its products are in line with national food safety regulations. He said, “It is not scientific to judge the quality of ice cream by baking, drying or heating ice cream.”
Stabilisers, a food additive used to preserve structure, are commonly used in mass-produced ice creams and have been approved as safe by the US Food and Drug Administration. According to the spokesperson, there are 0.032g of carrageenan used in a 78g Chicecream which complies with national safety standards for food additives.
Chicecream, established in 2018, has been promoted as a Chinese alternative to Western brands such as Magnum and Haagen-Dazs, using supposedly natural ingredients and locally-inspired product designs.
Due to the consumer concerns, Shanghai market watchdog has agreed to look into the food safety concerns raised by netizens. The Shanghai Administration of Market Supervision has handed the case to related departments and is currently waiting for scientific test results on the products.
Consumers also raise concerns over the very high price of Chicecream which is far more expensive than competitive local products found in the market.
