The invention was discovered by chance by the Kanazawa Development Biology Research Center while looking for ways to recycle leftover strawberries in Miyagi Prefecture. They invited a baker to research a new use for the polyphenol compound extracted from unsold strawberries. After many trials and failures, the baker discovered that the ice cream would become firmer when combined with the compound.
This inspired the center’s research team, and they began working with Kanazawa-based developer Tomihisa Ota to create a product that could withstand the summer heat. The company began its marketing campaign in April 2018, and the first product they released was the “Kanazawa Non-Melt Ice Cream.”
Polyphenol, a chemical compound containing tannin (found in tea), has the ability to slow down the breakdown of water and oil molecules. This means that the fat and water in Kanazawa ice cream will not melt when exposed to heat. This non-melting ice cream is produced in a variety of shapes and flavors.
Surprisingly, this ice cream is very popular in Japan. 2018 was the year Japan recorded the hottest summer on record. Regular ice creams would melt immediately in the heat of the Japanese summer, but Kanazawa Non-Melt Ice Cream can withstand 5 minutes before melting. This non-melt ice cream is currently sold at Kanazawa Ice shops and in major cities in Japan such as Tokyo and Osaka.
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