Unilever and Nestlé are developing proteins and fungi to improve the properties of ice cream.These days ice cream and popsicles come equipped with all sorts of innovative ingredients. Manufacturers Nestlé and Unilever are investing millions to improve their treats with more fruit and less fat, but first they are making them leak-proof.
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Were we really waiting for this kind of stuff???
Kind of spoils the fun, doesn't it?
ReplyDeleteI suppose they do it more for themselves, for practical reasons as logistics...
ReplyDeleteI don't like processed food which is processed so far that you get something so far from reality that you don't even know what the edible substances were to begin with.