Non-Melting Ice Cream

At the Biotherapy Development Research Center in Kanazawa, an accidental discovery has resulted in the invention of non-melting ice cream. The ingredient is a polyphenol liquid, extracted from strawberries, that “make[s] it difficult for water and oil to separate”—meaning, in this instance, that a popsicle keeps its shape. Kanazawa Ice first became available earlier this year, and now can be bought in Osaka and Tokyo. Head to Quartz to find out more about the origin story.