As delicious and refreshing as they are on a hot summer day, popsicles can quickly become a sticky mess -- which is where these popsicles that don't melt come in. Developed at Kanawaza, Japan's Biotherapy Development Research Center, the popsicles were discovered accidentally when the researchers were focusing on helping strawberry farmers affected by the 2011 tsunami and earthquake.
Kanazawa University pharmacy professor Tomihisa Ota developed the popsicles that don't melt. Dubbed Kanazawa Ice, the frozen treats contain a micronutrient called polyphenol that researchers extracted from strawberries hoping it could be used as a health food additive. The polyphenol is the key reason dairy cream solidifies, as a chef realized when trying to add it to confectionary.
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