How Chunky Monkey could save your life

Marc Sanchez Mar 26, 2012

Researchers in Switzerland have been using X-Rays to look at ice crystals formed in ice cream to better understand how avalanches occur. The X-Rays yield sections, similar to what you might see in a profile of the earth’s layers, only this time it’s of ice cream that has been sitting in a freezer.

The benefit from their studies, other than, you know, help with avalanches: our ice cream may taste better. According to the BBC: “Nestle is hoping to reveal the exact conditions under which ice crystals merge and grow. When the crystals get big enough they change the texture of ice cream and alter how it feels when it is eaten.”

If Nestle can figure out how to slow the crystallization process down, that means more creamy ice cream! Godspeed!

Marketplace is on a mission.

We believe Main Street matters as much as Wall Street, economic news is made relevant and real through human stories, and a touch of humor helps enliven topics you might typically find…well, dull.

Through the signature style that only Marketplace can deliver, we’re on a mission to raise the economic intelligence of the country—but we don’t do it alone. We count on listeners and readers like you to keep this public service free and accessible to all. Will you become a partner in our mission today?

Your donation is critical to the future of public service journalism. Support our work today – for as little as $5 – and help us keep making people smarter.