Go to navigation Go to content

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.


Share This

Share |

About this Story

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