From Wikipedia (4/13/14)
Prior to 2006, Breyers was known for producing ice cream with a small number of all-natural ingredients. In recent years, as part of cost-cutting measures since their move from Green Bay, Wisconsin to Unilever’s U.S. headquarters in Englewood Cliffs, New Jersey, Unilever has reformulated many of its flavors with nontraditional, additive ingredients, significantly changing the taste and texture of their desserts as a direct result of these additions. Following similar practices by several of their competitors, and to the consternation of many former customers, Breyers’ list of ingredients has expanded to include natural food additivessuch as Tara gum and Carob Bean gum,artificial additives such as maltodextrin andpropylene glycol, and common artificially separated and extracted ingredients such ascorn syrup, whey, and many others.
One significant result of these cost-cutting practices has been that the majority of their U.S. products no longer contain enough milk and cream to actually be considered “ice cream”, and are now labeled “Frozen Dairy Dessert” instead. Likewise in Canada, where they are labeled “Frozen Dessert”.Ultimately, only a select few former Breyers all-natural products are still truly “ice cream”.