EUROPE — Cait MacPhee, a physicist at the University of Edinburgh, has been experimenting with a certain protein that makes ice cream melt slower. The protein BslA, which is in many foods as a helpful bacteria, has made ice cream that lasts longer in the summer heat.

The research is still in its infancy, however, and we probably won’t be seeing it mass-produced for another three to five years.

The use of the protein might also lead to healthier ice cream, too, without changing the taste whatsoever.

For more information about the new slow-melting ice cream, check out the full article at npr.org.

Source: NPR