Very brilliantly Scientists in a collaboration between Dundee and Edinburgh University figured out that when you add a protein into ice-cream, it doesn’t melt away so quickly – staying intact longer as well as preventing sticky fingers and stains.
The protein can be naturally found in ‘Natto’ – a Japanese breakfirst (doesn’t look too appealing to me). Natto is a salty breakfirst, but you just add the protein anyway. So, besides staying in form, the protein also does the trick of making the ice cream a lot healthier of course (read more here). The Scientists hope that the optimized ice cream can be already brought to market in 3 years! So – another little bit of Science to brighten your daily life 😉