Researchers create melt-resistant ice cream with banana plant fibers, enhancing shelf life and texture.

Researchers Dr. Robin Zuluaga Gallego & Jorge A. Velásquez are creating a melt-resistant ice cream, replacing fat with banana plant fibers, enhancing shelf life & texture. This could lead to a more enjoyable experience, particularly in warm weather, with potential health benefits. The average American consumes 23 pounds of ice cream annually, and this innovation could impact their consumption.