I wonder what Haagen Dazs is doing.
Well, I got this from a source that may not be trustworthy in this context ... a conversation with Jerry Greenfield of Ben & Jerry's. He said that Haagen Dazs molecularly alters milk proteins to act as emulsifiers and stabilizers.
I've never been able to confirm this with routine interwebs research. It seems more plausible that they're doing something more like Jeni's process. It would let them keep an old-timey looking ingredients list ... the molecular modifications would probably require the word "modified" somewhere. And we know that Jenni's process actually exists!