Researchers develop ice cream with extended melting duration
In a groundbreaking development, researchers from the University of Edinburgh have created a new ice cream formula that promises to revolutionise the way we enjoy our favourite frozen treat, especially in hot climates.
The secret ingredient to this eco-friendly ice cream is a blend of plant fibres derived from bananas and seaweed. These natural additives not only increase the ice cream's melting point but also improve its texture, making it more resistant to melting even in warm temperatures [1].
The team, led by Dr Frederick, spent over a year experimenting with various natural ingredients to find the perfect combination that would maintain the ice cream's coldness without altering its taste. The result is a formula that does not contain any artificial additives or preservatives [1].
The plant fibres act as natural stabilisers, enhancing the ice cream's thermal stability and texture. This means that the ice cream stays solid longer in warm conditions without compromising its creamy consistency [1].
This innovation could be particularly beneficial in regions with hot climates and inconsistent refrigeration, such as Pakistan and India, where food waste due to rapid melting of ice cream is a significant issue. It could also be advantageous in areas with frequent power cuts, where freezers often stop working [1].
The researchers are still conducting more tests before the new ice cream product can reach shops, but the team is optimistic that it will be available to the public in the next two years. This development marks a significant step towards sustainable and eco-friendly food production, offering a delicious solution to the challenges posed by hot weather [1].
References:
[1] University of Edinburgh, (2022), "New ice cream formula could help reduce food waste in hot climates", [online], Available at: https://www.ed.ac.uk/news/2022/new-ice-cream-formula-could-help-reduce-food-waste-in-hot-climates
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- The new eco-friendly ice cream formula, developed by researchers at the University of Edinburgh, could be particularly beneficial for us in hot regions like Pakistan, improving health-and-wellness by reducing food waste.
- In the world of science, this innovation in ice cream production, utilizing a blend of plant fibres from bananas and seaweed, could significantly contribute to Pakistan's fitness-and-exercise initiatives, given its potential to last longer in warm climates.
- The PTI government in Pakistan could consider embracing this sustainable approach to ice cream production, as it aligns with the global emphasis on environmental-science and supports the goal of reducing environmental impact.
- The process of implementing this ice cream formula in Pakistan, ensuring it maintains its creamy consistency while providing a solution to food waste, will undoubtedly be met with enthusiasm from the public sector, private businesses, and nutrition-conscious individuals across the globe.
