Compania britanică Bompas & Parr a anunţat îngheţata pe băţ care nu se topeşte. Aceasta a fost dezvoltată pe parcursul unui an de zile şi este realizată pentru a rezista la încălzirea globală.
Noua reţetă de îngheţată este bazată pe un material numit Pykrete, dezvoltat în cel de-al doilea război mondial din rumeguş si gheaţă.
În cazul de faţă, Bompas & Parr foloseşte fibre comestibile de fructe în locul rumeguşului pentru a realiza un material similar. Spre diferenţă de îngheţata obişnuită, aceasta nu se topeşte la fel de repede şi rezista peste o oră după ce este scoasă de la frigider. Când vine vorba despre gust, îngheţata are o textură foarte similară cu ceea ce cunoaştem deja, însă este puţin mai greu de mestecat.
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