Tilapia ice cream wins big globally
We’ve heard of chili ice cream, laing ice cream, piaya ice cream, and even kamote ice cream. A state university in Muñoz developed an ice cream flavor that, little did they know, would win big in international competitions.
The tilapia ice cream, developed by Central Luzon State University (CLSU), was recently awarded a gold medal for being the most innovative dessert among 350 products from 25 countries that were exhibited in the Salon International de l’Agroalimentaire (SIAL) Asean Manila 2016 food exhibit at the World Trade Center in Metro Manila, Inquirer reported.
SIAL was sponsored by a Paris-based international network of shows that focuses on the food industry.
Tilapia ice cream was also highlighted in a food show at the Javits Center in the United States. It would also tour the world’s food shows and competitions, the report said.
This rare ice cream flavor was revealed in September 2011 during a Tilapia Food Festival organized by the College of Home Science and Industry (CHSI) of CLSU in Muñoz. The research team was spearheaded by Prof. Dana Gutierrez-Vera Cruz.
Since then, tilapia ice cream went through product enhancement through a subsidy provided by the Department of Agriculture’s Bureau of Agricultural Research.
In case you were wondering, tilapia ice cream can be bought at the Chives Café and Patisserie in Muñoz, which is run by the CHSI