In the us we also have a problem with ice cream. It has to contain at least 10% of milk fat, and ice cream must have no more than 100% overrun and weigh no less than 4.5 lbs. per gallon. Anything lower is labeled as a frozen dairy dessert. The frozen dairy dessert ice cream is a few dollars cheaper, and 100%+ overrun, resulting in a lot of fluff and no substance.