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.
August 05, 2024
3 Articles