Avalanche studies aid ice cream formulation; Craft beer sales hop 15% in 2011; Tomato fiber has AO effect in chicken

Avalanche studies aid ice cream formulation
Can the technology that avalanche experts use to study snow properties and ice crystals in snow be used by food technologists to improve the texture and appearance of ice cream? Scientists with Nestlé and the Institute for Snow and Avalanche Research (SLF) in Switzerland are collaborating on research that examines the microscopic ice crystals found in both snow and ice cream with a goal of maintaining ice cream’s original texture and stru…