Kanazawa Ice Began With Strawberries

After Japan’s 2011 tsunami damaged strawberry crops, scientists trying to help farmers salvage the fruit accidentally discovered that liquid polyphenol extracted from strawberries could make cream solidify. The finding led to Kanazawa Ice, a line of popsicles designed to resist melting longer than normal frozen treats. The ice pops reportedly kept their shape for up to one hour, even in warm conditions.

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