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Pumping up the Nutrition of Ice Cream

When most ice cream makers dream up new flavors of America’s favorite frozen treat, they usually look to over-the-top additions such as chocolate chunks, exotic fruits and luscious bits of cookies and candy. Ingolf Gruen is taking a different approach.


The MU food chemist is adding fiber, probiotic bacteria and cancer-fighting antioxidants to a new generation of creamy concoctions. Gruen and his fellow researchers are trying to change ice cream’s well-deserved reputation as a high-fat, calorie-loaded, artery-clogging food time bomb. If they have their way, ice cream will become a new health food.

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Posted on Jan 31, 2011.

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About this Story

Campus: UMC
Key words: MU Campus, Science,
County: Boone

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