ice cream

Ice cream is among the most popular and highly consumed products in the summertime. To ensure that it can be enjoyed to the full, there are a number of quality factors that have to be taken into consideration. The microbiological quality of the chilled delicacy depends not only on the level of hygiene during the production process but also on the cleanliness with which the sensitive product is handled by ice cafes and mobile ice cream stands, who never fail to attract young and old with their latest creations.

All ingredients in the ice cream production process – particularly non-pasteurised ones such as fresh fruit, chocolate chips, nuts and sometimes even raw milk – are regarded as microbiological risk sources. Any existing pathogens, such as salmonella, enterobacteriaceae or yersinia remain viable even in the frozen product, and can trigger severe gastro-intestinal disorders.


Ice cream is also classified in accordance with the source and quantity of the fat it contains. The guidelines of the German Foodstuffs Code define a number of categories, such as Cremeeis (creme ice), Rahm-Sahneeis (cream ice) or Milcheis (milk ice). The proportion of fruit that must be used in the manufacture of ice creams and sorbets is also defined.


The foodstuffs law also regulates such aspects as allergy labelling and the use of colouring agents in the product.


Further information is available here.

What you get: AGROLAB offers you a comprehensive range of analyses – Including the appropriate, correct declaration.

The specially equipped laboratories of the AGROLAB GROUP offer your customers a comprehensive range of analyses for ascertaining the microbiological safety of ice cream. Moreover, we examine the compliance of works hygiene and check that your labels have the correct declaration.


Your ice cream is examined in the following laboratories:



Due examination of your products is essential to ensure your customers' unspoilt enjoyment and for your own safety. Our external sales representatives will be happy to advise you. Simply contact us. You will find the name of your regional contact on the right-hand side, beneath 'Contact in your country'.