Melted ice creams, the destroyer of pleasant sunny days, are a problem as old as the frozen treats themselves. Fortunately, a team of Japanese engineers has the solution. Strangest of all, the story of this dessert development began with the massive tsunamis and earthquakes that struck Japan six years ago.
The Biotherapy Development Research Center in the Japanese city of Kanazawa has developed a new breed of popsicle ice creams that reportedly don’t melt on swelteringly hot days. Their secret lies in the use of polyphenol liquid extracted from strawberries.
The discovery was actually made by chance, as first reported by Japanese daily newspaper Asahi Shimbun. It started as part of an effort to help farmers in the Miyagi Prefecture affected by the 2011 T?hoku earthquake and tsunami that sparked multiple meltdowns at the Fukushima Daiichi Nuclear Power Plant. These disasters hit the local area’s agriculture, especially strawberry farming. To help rejuvenate the industry and put the fruit to …
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