Food manufacturers around the country are trying to add popular fruits, extracts and supplements to their foods to help gain market share for their products. Many beverage companies have come up with their version of acai juice, and yogurt manufacturers are adding fiber to their best probiotic yogurt. Now comes ice cream.
Researchers have discovered ways to create tastier and healthier ice-creams.
University of Missouri-Columbia (UM-C) researchers found the secret is to add fiber, antioxidants and probiotics.
“The idea of putting a functional ingredient into a food instead of just using the nutrients found in the food naturally takes a multi-functional approach,” said Ingolf Gruen, professor of food chemistry and ice-cream researcher at the UM-C.
Adding nutrients such as probiotics, which are already found in some dairy products, and fibre to ice-cream can improve digestive health. Many diseases are caused by inflammation that starts in the intestines, Gruen said.
Flavors like chocolate are easier to work with because it is so strong that it can overcome other flavors from the nutrients, said an UM-C release.
Gruen and his team are looking at using the acai berry and grape extracts in wine-making to add nutrients to ice-cream. They hope to have a prototype ready for tasting in the next six months.
Ice cream with the benefits of acai products, resveratrol extract, fiber and acidophilus probiotics sounds like the worlds greatest superfood. Hopefully this product will make it to market in the next year or so.