Imagine sitting down to a bowl of ice cream and to not only feel guilt free, but feel great about the fact that you are doing your body some good. That is exactly the feeling researchers are trying to conjure up by making ice cream a functional food like whole grains or vegetables.
“The idea of putting a functional ingredient into a food instead of just using the nutrients found in the food naturally takes a multi-functional approach,” said Ingolf Gruen, MU professor of food chemistry and ice cream researcher in the College of Agriculture, Food and Natural Resources. “Food provides calories and comfort – people want to indulge. We’re working on making ice cream satisfying and healthy.”
The researchers plan on doing this by adding dietary fiber, antioxidants and probiotics to the frozen treat. What exactly will these three ingredients do for your health?
- Fiber prevents constipation, lowers your risk of digestive conditions, lowers blood cholesterol levels, controls blood sugar levels and aids in weight loss.
- Antioxidants may protect cells from damage caused by molecules called free radicals and are suspected of helping to prevent a slew of diseases.
- Probiotics are the gut bacteria that support a healthy digestive system.
Researchers hope to have a test version of this healthy ice cream ready within six months and expect it to hit the shelves in two years. But, when it does, don’t expect this ice cream to replace your fruits and veggies.
“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,’” said Gruen.
