Nestle is using research on ice crystals from an avalanche research center in Switzerland to develop a better tasting ice cream (Photo: Shutterstock)
Ice cream and avalanches are two subjects that usually only fit together in a child's dreams, but Nestle is now looking at how research on one could help in making the other. The food company recently teamed up with an avalanche research center in Switzerland to study how ice crystals grow within ice cream as it sits in the freezer. Typically these crystals dilute the flavor of the ice cream while also making it harder to scoop and eat. By using the center's equipment and research with their own products, Nestle hopes to develop a method for slowing the ice growth and produce a creamy dessert that will retain its taste and texture much longer.
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