Freeze-dry technology can slow ice cream melting rate, research finds
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Researchers have found freeze-drying technology could result in tastier ice cream that melts at a slower rate – offering food processors new opportunities, according to European Freeze Dry, a freeze-dried ingredients manufacturer. The research, published in the Journal of Food Processing and Preservation, was carried out by the Agricultural Research Service (ASR) in the US, found freeze-dried fruit powders including… Read more »
