Guilt-free ice cream out in the market

Dairyman ice cream, an ice cream maker for generations recently, adopted the refreshing but healthy low-fat, low-sugar ice cream developed by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST).

A Memorandum of Agreement, through the Provincial Science and Technology Office of Bulacan was signed between the DOST 3 Regional Director, Dr. Conrado J. Oliveros, Dairymna Ice Cream owner, Mr. Rufina Agustin and FNRI Director, Dr. Mario V. Capanzana, on November 26, 2009 to formally transfer the technology to Dairyman.

This innovative ice cream lessens the guilt in eating desserts that are usually loaded with sugar and fat. Even people who have hypertension, cardiovascular diseases and diabetes can have some of this yummy treat.

Lessening the consumption of food rich in sugar and fat can help avoid developing lifestyle-related diseases, which fits to food manufacturing trends of a healthy food.

The ice cream is initially in classic vanilla flavor. It contains 2 grams of protein and energy of 60 kilocalories per 50-gram serving, which is much lower than regular ice cream.

The fat content of the low-fat ice cream is 0 grams per 50 grams serving, much less compared to regular ice cream. This ice cream is very enticing with its milky color and appearance, creamy texture and delicious taste.

Dairyman is open for distributorship. Soon, low-fat, low-sugar ice cream will be available at your local grocery ice cream parlor.

For more information about food and nutrition, you may contact: Dr. Mario V. Capanzana, Director, Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Taguig City; Trunkline: 837-2071 local 2296 or 2287; Telephone/Fax No.: 837-3164; e-mail: mvc@fnri.dost.gov.ph or mar_v_c@yahoo.com; Website: http://www.fnri.dost.gov.ph . Victor J. Alfonso Jr, FNRI-DOST S&T Media Service