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Monday, October 25, 2021
ASM unleashes movement to encourage inclusive ice cream options for all

Babcock ice cream has been a staple at the university since 1951. The fight to change the beef gelatin to a plant stabilizer has been over a decade-long battle. 

ASM unleashes movement to encourage inclusive ice cream options for all

ASM introduced “Ice Cream for All” to remove beef gelatin from Babcock ice cream in a continuing effort to promote inclusivity.

Babcock ice cream contains beef gelatin, which is used as a stabilizing agent that contributes to the texture of the product. For those varieties that have it, it is included on the ingredient list.

Because of this gelatin, Jewish, Hindu, Buddhist, and vegetarian individuals are unable to enjoy it without it being a violation of their beliefs. ASM called it a “gross act of discrimination” for minority students if the ice cream were to remain the same.

“I, personally, would rather have all our students feel included and have the taste like Chocolate Shoppe ice cream than to have the exact same thing that it is now and not have everyone be able to eat it,” said Vice Chair Yogev Ben-Yitschak.

Over a decade ago, concerns swarmed over the use of beef gelatin. To alleviate this, Babcock introduced non-gelatin alternatives, including Greek frozen yogurt and sherbet with plant stabilizers as a replacement.

However, the gelatin remained in 19 of the 25 total flavors in order to preserve the taste of the ice cream many alumni and students have enjoyed for years.

“Understanding that consumers have different needs and preferences is an important element we teach students studying food science,” Heidi Zoerb, the associate dean for external relations and advancement with the College of Agriculture & Life Sciences, said in an email.

The resolution will be put to a vote at the upcoming meeting.

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