Ice cream started as a luxury for kings, but now it’s facing a revolution that could melt the industry as we know it.
In this episode of Tomorrow’s Bites, Andres and Sjacco unpack the surprising past, present, and future of ice cream. From its origins in ancient China and Persian grape slushies to the invention of gelato in a Paris café, the journey of ice cream is full of unexpected twists.
But here’s what’s coming next:
- Why plant-based ice cream is booming, and why texture is its biggest problem
- How precision fermentation could replace dairy forever
- The psychology behind the word “artisanal” (and why big brands love it)
- The dark side of “low-calorie” claims and how they shape consumer behavior
- Why ice cream might soon be made without cows, but still contain milk proteins
- We also break down the three big trends reshaping the category: clean indulgence, sustainable ingredients, and biotech-powered innovation.
And much more...
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