Feature: FNRI develops low-fat, low-sugar ice cream
by Czarina Teresita S. Martinez
Butuan City (12 February) -- The Philippines enjoys a radiant and blissful tropical weather. Frozen desserts such as ice cream and halo-halo are popular to everyone. However, others may be advised to avoid high-sugar and high-fat desserts in to avoid lifestyle-related diseases such as hypertension, cardiovascular disease and diabetes.
The Food and Nutrition Research Institute, Department of Science and Technology (FNRI-DOST) developed food products for everyone to enjoy and at the same time improve the nutritional status of the Filipinos. Senior Science Research Specialist, Ms. Ma. Elena G. Fernandez and her group at the FNRI developed a low-fat, low-sugar ice cream.
The FNRI-DOST is ready to transfer the technology for commercialization to adoptors who will strictly comply with the basic specifications of the technology and maintain the nutritional quality and safety of the product according to the FNRI standards. The product packed in plastic cups, stored in the freezer may last longer than 50 weeks.
For more information on food and nutrition, contact: Dr. Mario V. Capanzana, Director, Food and Nutrition Research Institute, Department of Science and Technology, General Santos Avenue, Bicutan, Taguig City. E-mail: email@example.com or firstname.lastname@example.org; Telefax: 837-2934 and 827-3164, or call: 837-2071 local 2296 or visit our website: http://www.fnri.dost.gov.ph. (FNRI-DOST S&T Media Services) [top]