An international team of scientists from Colombia and Canada has found that adding a fibrous extract from banana fruit stems (rachis) to ice cream could slow melting, increase shelf life and potentially replace fats used to make the tasty treat. Cellulose nanofibrils affect the colloidal network structure of ice cream. Image credit: Jonny Lindner. Despite its popularity, ice cream does have some drawbacks that food scientists have struggled to overcome. Most...
