Ice pops melting in the heat of summer may soon be a thing of the past thanks to this food design company.
Bompas & Parr has created the “world’s first non-melting ice lolly” using an adapted recipe of “pykrete”, an ultra-resilient ice that was developed during WWII.
English inventor Geoffrey Pyke developed the material as a means of building invincible floating structures in the middle of the ocean. His recipe consisted of mixing sawdust and wood pulp with water that was eventually frozen. Due to its similarities with concrete, it was named “pykrete” as a combination of the inventor’s name and concrete.
Instead of using wood pulp and sawdust, however, Bompass & Parr used fruit fibers for their resilient treats.
The popsicles have the capability of withstanding temperatures of 75 degrees Fahrenheit (24 degrees Celsius) for one hour. The treat will eventually melt after 24 hours, but the extended lifespan is still far superior to its average competitors.
The London-based company unveiled the sweet treats at the start of August and announced that consumers would only be able to try the popsicles on August 22nd at SCOOP, an ice cream exhibition that took place at the British Museum of Food.
If the prototypes are considered successful, we may soon see them on supermarket shelves.
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