Talenti冰淇淋品牌在2014年被Unilever以数百万美元收购后，其产品配方发生了多项改变。[1]根据对原始创始人Josh Hochschuler的采访和对比检验，被检查的7种口味冰淇淋在配方上均发生了至少一项改变，且全部添加了更多的胶类物质。[1]其中最显著的改变涉及香草豆来源——从原先使用的罕见大溪地香草豆，逐步改为非特定品种豆，再后来改为马达加斯加豆。[1]
收购后Talenti的市场表现持续增长，2023年销售额超过2亿美元，几乎是收购后翻倍增长。[1]为了适应规模扩张，Hochschuler指出生产速度从每分钟5个增加到了500个。[1]2016年，Talenti将生产设施从乔治亚州迁至密苏里州。[1]2025年12月，Unilever剥离冰淇淋部门，成立了Magnum Ice Cream Company。[1]
Talenti, the premium ice cream brand, has undergone significant reformulation changes since its 2014 acquisition by Unilever for millions of dollars.[1] An investigation comparing early product formulations with current versions, including an interview with original founder Josh Hochschuler, reveals multiple alterations to recipes, ingredients, and packaging that consumers attribute to declining quality.[1]
Examination of seven Talenti flavors found that every variety contained at least one formula modification, with all products receiving increased amounts of gelling agents.[1] The brand notably shifted its vanilla sourcing strategy over time, moving from rare Tahitian vanilla beans used in the original formulation to non-specific bean varieties, and subsequently to Madagascar beans.[1] Production speed accelerated dramatically under new ownership, scaling from five units per minute to 500 units per minute, according to Hochschuler.[1] The company relocated its manufacturing facility from Georgia to Missouri in 2016.[1]
Despite these production and formulation changes, Talenti's financial performance strengthened considerably, with 2023 sales exceeding $200 million—nearly double the revenue generated in the years following the initial acquisition.[1] In December 2025, Unilever divested its ice cream division, establishing the Magnum Ice Cream Company as a separate entity.[1]