Well, it turns out the future of ice-cream is upon us - because one researcher at the University of Copenhagen is close to replacing saturated fat with unsaturated fat in our favourite summer treat.
Saturated fat - abundant in ice-cream - raises cholesterol, which is linked to heart disease and strokes. But when researcher Merete Bøgelund Munk’s perfects her newest creation, these health issues will no longer be associated with ice-cream.
According to Munk, her goal is to make ice-cream with unsaturated fat oil droplets, which are turned into solid fat by “adding some structuring molecules,” - which is pretty amazing to watch. Once Munk is successful in switching out saturated fat in ice cream both you and the earth will be grateful.
Currently saturated fats, like those found in coconut and palm oil, have to be shipped from the tropics - and the environmental harm of producing palm oil is well-known. With Munk’s ice-cream, manufacturers would be able to choose oil grown locally, meaning more options for them and less harmful effects on the environment. And ice-cream you can eat guilt-free.
And the research has not gone unnoticed - Munk’s experiments are being carried out in conjunction with AAK, an oil producing giant based in Sweden - and may be commercialised once Munk’s technique is perfected and flavours have been added.
