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Kanazawa Ice: Japanese Scientists Invent Melt-Free Ice Cream
I’ve always had a kind of faith that technology would eventually solve all of society’s problems: Wealth inequality, hunger, war, climate change, disease, etc etc etc. But never in my wildest, most optimistic fantasies did I ever dream that scientists would one day crack the problem of melting ice cream. But they evidently have, and the result is called Kanazawa Ice.
I suspect that if Kanazawa Ice ever makes it to the English-speaking world, its brand name will be adjusted so it doesn’t resemble the Kwanzaa holiday quite so closely. If and when that happens, the rest of the world will have researchers at the Biotherapy Development Research Centre to thank for non-melting ice cream, which was discovered there reportedly by accident. Here’s a quick explanation for how such a thing is possible, courtesy of the dessert‘s developer Tomihisa Ota:
“Polyphenol liquid has properties to make it difficult for water and oil to separate so that a popsicle containing it will be able to retain the original shape of the cream for a longer time than usual and be hard to melt.”
Kanazawa Ice has been rolled out in multiple cities in Japan, including Tokyo and Osaka, hopefully it will catch on elsewhere soon.