The ice creams have it

摘要

Mineral additives in ice cream make nutrition an easy-to-eat product, according to Marigot Ltd. Recent reports have claimed that teenagers in particular are at risk from developing osteoporosis in later life because of limited calcium consumption. Traditional healthy products with high calcium content like milk, broccoli and tinned fish can be viewed as unfashionable and having a poor taste. By choosing indulgence and convenience over healthier options, this notoriously 'difficult to please' age group is missing out on vital nutrients. As a result, initiatives to encourage consumption of 'healthy' foods have failed in the past. The challenge therefore is to create products where indulgence and health co-exist. One solution is to add nutrients to commonly eaten foods and beverages, improving their nutritional value. However, such fortification has to be achieved without adversely affecting taste, texture or pleasure. Recent trials conducted by Marigot have focused on ice cream; commonly associated with eating enjoyment and indulgence. The results demonstrate the effectiveness of its Aquamin ingredient when added to ice cream; not only increasing calcium content without affecting taste, but also improving texture.