Millions of pounds of nutrient-rich ice cream are discarded after production each year, according to the International Dairy Foods Association. Nearly 5% of the raw materials used in ice cream production end up as waste—representing millions of dollars in lost product per year. This waste primarily comes from batches discarded because of quality issues and waste generated during equipment cleaning. Regulations aimed at preventing cross-contamination with allergens have also greatly increased the amount of discarded ice cream over the past two decades.
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