Healthy tasty ice cream on its way

Researchers at the University of Missouri, who have contributed to the manufacturing and development of ice cream since 1920, are now working towards turning it into a functional food, enriched with nutrients such as probiotics, fiber, and antioxidants that can improve digestive health.

Ingolf Gruen, a professor of food chemistry at the College of Agriculture, Food and Natural Resources at the University of Missouri- Columbia, stated, "The intent is that instead of feeling guilty because you are eating this ice cream, which has received a bad rap because it is so high-fat, to really say that 'Yeah I treated myself to a full-fat ice cream, but I did contribute to my nutritional needs in regard to my gut health, my antioxidant needs and my dietary fiber.'”

Functional foods good for digestive system
Functional foods have created a niche for themselves in the market place and Americans have already developed a taste for them.

These foods contain ingredients that help specific bodily functions besides being nutritious. According to researchers, numerous diseases are caused by inflammation that begins in the intestines. Consumption of functional foods can develop a strong digestive system which can help stem the problem.

Gruen stated that nutrients such as probiotics in ice cream will help intestinal microbial balance while the addition of fiber will improve digestive health.

The researchers chose these ingredients not only because they contribute to a person's health but also because consumers are familiar with them.

"The idea of putting a functional ingredient into a food instead of just using the nutrients found in the food naturally takes a multifunctional approach," said Gruen.

A major challenge ahead
However, Gruen admits that meddling with one of America’s most loved foods is a challenge.

He declared, “Our major challenges are texture, flavor and psychological acceptance. The nutrients we add often have bitter tastes and affect the texture of ice cream that we have to mask. Flavors like chocolate are easier to work with because the flavor is so strong that it can overcome other flavors from the nutrients.

“Another challenge is determining whether people would be upset that we're 'tampering' with a comfort food. We need to know if they would be more willing to pay for ice cream with added nutritional benefits."

The scientists expect to have the product ready for tasting within six months, and it can hit the market shelves in perhaps two years.