Thanks to developments from the Biotherapy Development Research center, there are now some sweet ice cream treats that will stay cool even in the midst of a humid summer.
After accidentally discovering a secret ingredient, the Japanese research center is making summer treats that don't melt. Polyphenol liquid is naturally extracted from strawberries, making it an edible and delicious ice cream additive, plus, it contains properties that makes it difficult for water and oil to separate, meaning anything containing it will be able to retain its shape for longer.
'Kanazawa Ice' also referred to as "not melting popsicles" first appeared in Northwest areas of Japan but have since become available in larger cities, like Osaka and Tokyo. The summer-resistant treats are said to retain their shape, even "if exposed to the hot air from a dryer."
Key Themes Behind This Trend
- Heat-resistant Food
- Opportunity for creating other heat-resistant foods that can withstand high temperatures and not melt.
- Polyphenol Innovation
- Exploring new applications for polyphenol liquid as an additive in various food and beverage products.
- Humidity-proof Products
- Developing products that are resistant to humidity and can maintain their shape in hot and humid environments.
Where This Applies
- Food and Beverage
- The food and beverage industry can leverage the concept of heat resistance to create new products with extended shelf life and improved quality.
- Research and Development
- Research centers can focus on discovering other natural ingredients or additives that enhance the heat resistance of food and beverages.
- Consumer Goods
- Companies in the consumer goods industry can explore the use of heat-resistant materials to create products that are durable and unaffected by high temperatures.
