General Discussion

Toward Tastier Ice Treats

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General Discussion

Toward Tastier Ice Treats

David Boyk | Jan 14, 2003 12:10 PM

The New York Times reported a development in, uh, sorbet technology yesterday. There's a protein found in fish and other organisms that will help the flavor and color in ice-based desserts be distributed evenly throughout the time you're eating them.

Link: http://www.nytimes.com/2003/01/13/bus...

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