Icy research.

Fonction News

Nestle is using avalanche research to create ice cream that retains its texture and taste when stored in the freezer. Over time, ice crystals form on the dessert and alter its structure, so it becomes chewy and icier. To understand the conditions under which the crystals grow, scientists at the Institute for Snow and Avalanche Research in Davos have scanned samples of ice cream with an X-ray machine that can...

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