Non-melting popsicles developed from strawberry extract

Non-melting popsicles developed from strawberry extract

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We have seen 3D-printed popsicles and foodie popsicles in flavors such as pineapple-basil. Now, an accidental discovery at the Biotherapy Development Research Center, in Kanazawa, Japan, has led to the creation of popsicles that don’t melt. The discovery began with the need to help strawberry farmers in Miyagi Prefecture who had been affected by the 2011 East Japan earthquake and tsunami. Damage from the quake made it difficult for farmers to grow strawberries perfect enough to be sold to choosy Japanese consumers. Searching for an alternate use for the farmers’ crops, the Biotherapy Development Research Center extracted the micronutrient polyphenol from the berries in the hopes of using it as a health food additive. But when the research center asked a chef to create confectionary using the polyphenol, he reported that it caused dairy cream to solidify instantly.

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