A recent analysis by the OCU of 24 varieties of ice cream bars, including dark chocolate and almond options from various supermarket chains, reveals a concerning trend: the substitution of classic dairy ingredients like cream and butter with more economical vegetable fats (coconut, palm, sunflower). Cocoa butter is also replaced by cheaper alternatives, which, according to the organization, results in flavors that deviate from expectations.

The study also highlights the widespread use of glucose-fructose syrup blends instead of traditional sugar, a practice common in ultra-processed products. Furthermore, a high concentration of additives has been detected, averaging eight per ice cream bar, intended to improve texture, preservation, and appearance. Emulsifiers such as E-442, E-476, and notably E-471 (found in all analyzed ice creams) are among the additives flagged by the OCU.

Regarding the highest-rated products, Carrefour Extra Black and El Corte Inglés stood out in the dark chocolate category, while Magnum Collection Frac was preferred in the almond variety, albeit at a higher price. The OCU reminds consumers that these ice creams are high in calories (an average of 319 kcal per 100 grams) and recommends occasional consumption in smaller sizes.

The organization advises consumers to carefully review product labels to be aware of the ingredients and additives before making a purchase.