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Wacky But True 8-20-24

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It’s like the holy grail of the dairy department: melt-resistant, healthy ice cream. The secret: banana plant waste. The Columbian developers say that their new concoction will not only last longer before turning to a puddle or slowly dripping down your arm on a hot day, it is also creamier than traditional ice cream, and potentially even healthier. Last year, Japanese scientists developed the melt-resistant ice cream using polyphenol compounds from strawberries, but this new compound, developed using fibers from banana plants, has been found to improve the creaminess and texture of low-fat ice cream as well. They believe their discovery could potentially replace fats used on other conventional products too.

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