A scientist at the University of Misssouri claims he is putting the finishing touches on a "healthy" ice cream loaded with fiber, probiotic bacteria and antioxidants. Food chemist Ingolf Gruen says his approach is novel because his ice cream contains added nutrients, rather than eliminating fats and sugars as is typical in other "healthier" ice creams.
Creating this version of healthy ice cream presented several challenges for Gruen's team. Fiber and probiotics created textural problems like clumping and crunchiness, and the probiotics created a slightly acidic flavor to the ice cream. In spite of the challenges, the scientific team chose ice cream because of its low storage temperature and popularity among customers.
Gruen hopes to commercialize his product and sell it in supermarkets. No word on a release date.
Photo by Charles Haynes (note: the ice cream pictured is not the product in question)
