Americans will spend over $20 billion (€20.3bn) dollars on ice
cream, frozen desserts and frozen novelties this year - $2 billion
more than was spent just five years ago, states a new report
released this week.
Ice-modifying proteins extracted from winter wheat may help ice
cream stay smooth and creamy during long periods in the freezer,
suggests new research by food scientist Douglas Goff of the
University of Guelph, in Canada.