Just as summer feels like it's coming to an end, researchers at the Universities of Edinburgh and Dundee have come up with a major ice cream development. They discovered a new protein — one that occurs naturally — that is more resistant to melting.
So what does that mean for your favorite flavor (preferably in a waffle cone)?
Since the protein in the ice cream binds the other ingredients — air, fat, and water — the fact that it melts more slowly means your ice cream will melt more slowly, too.
The best part? It won't affect the taste of your favorite flavor at all. Adding this protein will also enable manufacturers to cut down on the saturated fat in many ice creams and ice cream treats. We'll be eager for this to be approved by the FDA.
→ Read more: No mess! Scientists develop ice cream that won't melt so fast from CNN