Group 1: Frozen Desserts Overview - The article discusses the popularity of frozen desserts like ice pops, ice cream, and sorbet during summer, emphasizing the need for careful selection and moderation to avoid negative health impacts [1] - Different types of frozen desserts are classified under frozen beverages, with specific nutritional standards for protein and fat content: ice cream must have at least 2.2% protein and 5% fat, while sorbet requires at least 0.4% protein and 1% fat, making ice cream and sorbet nutritionally superior to ice pops [1] Group 2: Health Considerations - Consumers are advised to pay attention to the content of trans fats in frozen desserts, particularly looking for ingredients like hydrogenated vegetable oils, which can indicate the presence of trans fats [2] - Proper storage conditions for frozen desserts are crucial; they should be kept at temperatures below -15 degrees Celsius to prevent microbial growth [2] - Consumers should check for intact packaging and avoid purchasing products that have undergone repeated thawing and refreezing, as indicated by damaged packaging or deformation [2]