Scientists Develop Slow-Melting Ice Cream Using Plant Fibres

The ice cream industry is experiencing innovation across multiple fronts, from celebrity-driven brand launches like Dr. Bombay Ice Cream—founded by Happi Co. CEO Sam Rockwell in partnership with Snoop Dogg—to scientific advancements aimed at improving product stability and appeal. Researchers at the University of Edinburgh have developed a new formula using plant fibers from bananas and seaweed to slow melting, potentially reducing food waste and benefiting regions with unreliable refrigeration. Similar efforts by food scientists, including the use of tannic acid polyphenols, are also being explored to enhance texture and prolong the life of ice cream in warm conditions. Meanwhile, consumer demand is driving diversity in offerings, with plant-based and functional ice creams gaining popularity to meet health and dietary trends. The global market continues to expand, with artisanal and vegan varieties reflecting both cultural heritage and modern preferences. These developments underscore the dynamic evolution of ice cream, blending traditional roots with modern science and marketing strategies.