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Researchers Trying To Create “Healthy” Ice Cream

Researchers from the University of Missouri are adding nutrients to ice cream, turning it into what they call a "functional food"

key lime ice cream scoop in a cone

Photo: kern.justin (flickr)

Researchers from the University of Missouri are turning ice cream into what they call a "functional food" – adding nutrients like fiber, antioxidants and even pro-biotics like those found in yogurt.

key lime ice cream scoop in a cone

Photo: kern.justin (flickr)

The guilty pleasures provided by a delicious ice cream cone or sundae may soon be a thing of the past.

A team of researchers from the University of Missouri are turning ice cream into what they call a “functional food” – adding nutrients like fiber, antioxidants and even pro-biotics like those found in yogurt.

Too Good To Be True?

You might think this sounds too good to be true, and you could be right. The chemists prefer stronger flavors like chocolate in their work, because they mask the flavors of the added nutrients.

Keep your eyes peeled this summer – that’s when scientists expect to have a prototype ready for sampling.

Read More: Ice cream researchers making sweet strides with ‘functional foods’ (EurekAlert)

Megan Meyer

Megan Meyer was in the company of foodies for most of her formative years. She spent all of her teens working at her town's natural food co-op in South Dakota, and later when she moved to Minneapolis, worked as a produce maven for the nation's longest running collectively-managed food co-op. In 2006, she had the distinct pleasure (and pain) of participating the vendanges, or grape harvest, in the Beaujolais terroire of France, where she developed her compulsion to snip off grape clusters wherever they may hang. In the spring of 2008, Megan interned on NPR's Science Desk in Washington, D.C., where she aided in the coverage of science, health and food policy stories. She joined Indiana Public Media in June, 2009.

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