Popsicles That Won't Melt: Science's Cool Trick
August 2018
Smithsonian Magazine
Introduction
Imagine a popsicle that doesn’t turn into a sticky puddle on a hot summer day. Smithsonian Magazine introduces us to the genius minds at Bompas & Parr who've crafted the world’s first non-melting “ice lolly.” It took over a year of chatting with physicists and chemists (some ideas were a bit too wild for the kitchen) to perfect a popsicle that lasts "hours longer" than its melty counterparts, thanks to some clever fruit fiber science. Dive into a frosty tale of innovation, history, and the science behind keeping your cool treats, well, cool.
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Cool Treats, Hot Science
Imagine enjoying a popsicle on a sweltering summer day without the rush to lick it up before it melts down your hand. Sounds dreamy, right? This fantasy is closer to reality thanks to the innovative work of Bompas & Parr, who have invented a longer-lasting popsicle. This breakthrough is not just about savoring your frozen treat longer; it's a peek into the fascinating world of food science and materials engineering. This invention draws on historical innovations like pykrete and intersects with the science of thermal conductivity, showcasing how creativity and scientific inquiry can transform everyday experiences. For you, this means exploring how your favorite summer treats are a product of complex science and engineering, making the field not only relatable but exciting. The implications of such innovations stretch globally, from reducing food waste to enhancing food distribution in warm climates, making the science behind your snacks more impactful than you might think.
Speak like a Scholar
Thermal Conductivity
This is a measure of how quickly heat can pass through a material. Lower thermal conductivity means the popsicle melts slower.
Composite Material
A material made from two or more different materials that, when combined, are stronger or have better properties than when they are separate.
Prototype
An early sample or model of a product that is used to test a concept or process.
Molecular Gastronomy
A subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.
Innovation
The process of translating an idea or invention into a good or service that creates value or for which customers will pay.
Sustainability
Meeting our own needs without compromising the ability of future generations to meet their own needs, often with a focus on environmental preservation.
Independent Research Ideas
The science of slow-melting
investigating the properties of different materials that could be added to food to reduce thermal conductivity without compromising safety or taste.
Historical innovations in food preservation
how historical methods of food preservation have evolved into modern food science practices, with a focus on frozen treats.
The role of food in morale during wartime
an exploration of how innovations like Operation Freeze affected soldier morale and the unexpected role of food in military strategy.
Sustainability in food packaging
designing a biodegradable, sustainable packaging solution for longer-lasting frozen treats that aligns with global sustainability goals.
The future of food science
predicting the next big innovations in food technology by examining current trends and historical patterns, focusing on how these innovations could solve global food distribution challenges.
