Banana splits

Adding tiny cellulose fibers, microfibrils, extracted from banana plant waste (rachis) to ice cream could lead to a non-drip form of the dessert, as well as increasing shelf life and potentially reducing total fat content without loss of taste or texture. Speaking at the 255th National Meeting of the American Chemical Society, Robin Zuluaga Gallego of the Universidad Pontificia Bolivariana peeled back the science behind the new approach to the creamy treat. "Our findings suggest that cellulose nanofibers extracted from banana waste could help improve ice cream in several ways," he explains. "In particular, the fibers could lead to the development of a thicker and more palatable dessert, which would take longer to melt and allow for a more relaxing and enjoyable experience with the food, especially in warm weather."