Scientists from the UNLP make a new healthy ice cream

By Micaela

Researchers from the National University of La Plata managed to create and produce healthy ice creams with phytosterols and omega 3 fatty acids, two factors that reduce the levels of cholesterol and prevent cardiovascular illnesses.

After more than one year, the ice cream will be in the market in the next days. We can get it in four flavours: lemon, strawberry, American cream and “dulce de leche” or milk caramel.

The director of ProPIA (Programme for the Prevention of Infarcts in Argentina), Marcelo Tavella, explained that “we cannot make people stop eating ice cream. But we can make a healthy ice cream”. He also added: “If we want people to have a healthy life and a better diet, we have to provide them with healthy food options everywhere and all the time”.

Seven researchers from ProPIA and from the School of Medicine of the National University of La Plata, along with food engineers from the same university, have worked for one year and a half to develop the product.

“If we recommend people that they take a pill to incorporate omega 3 fatty acids, they probably won’t do it. But few will say no to eating an ice cream,” said Franchini, an ice cream shop owner.

On average, each Argentine consumes between 3.5 and 4 kg of ice cream per year. When the summer ends we expect to increment this figure by 35%. In this scenario, experts consider important that “The growth potential is still large, because we are well below global average ice cream consumption, which is 12kg per person.”

Thanks to these researchers, now the ice cream is delicious as well as healthy.