There are some simple problems science still has yet to solve, but you can now cross runny ice cream cones off the list.
Thanks to researchers at the Universities of Edinburgh and Dundee, ice cream that is more resistant to melting will save you from sticky fingers--in three to five years. Yes, sadly it will take a couple years for this new miracle of science to hit supermarket shelves, but it’s well worth the wait. This incredible improvement is only one result of the naturally occurring protein that researchers identified. By binding fat and water together, the protein BsIA also lends the sweet treat a smoother consistency and allows manufacturers to use lower levels of saturated fat and fewer calories.
The firmer freezing will also benefit manufacturers by making it easier to ship ice cream cross-country. So while the more figure-friendly dessert may be years away, we’re willing to wait if it lives up to the claims.