Firstly, Taywell use local milk and 40% cream (the next level up from double cream), egg yolks for that creamy, smoothness, natural sugars, 100% fruit (or Belgian chocolate, coffee, nut oil) and only 12-15% air – cheaper brands can use up to 250% air to bulk out their product.
And, most importantly, here is a long list of what Taywell DOESN’T use, so you can get an idea of what you might be eating if you don’t buy the best…
No artificial colouring, flavouring or stabilisers.
No skimmed milk powder, reconstituted whey or whey protein, concentrates or bulking agents, GM foods, salt, whiteners, iron oxides, loads of air or large quantities of water in the sorbet.
Additionally Taywell creates jobs in the Wealden dairy industry and the surrounding rural community, which is another reason why Taywell Ice Creams have become one of the first nominated SRA suppliers.