Tilapia ice cream wins gold in food innovation exhibition
MANILA, Philippines - Daerrys Tilapia Ice Cream, a brainchild of the Central Luzon State University (CLSU) further made a name for the Philippines in the field of food innovation when it bagged the gold at the Salon International de L’Agroalimentaire (SIAL) ASEAN Manila 2016.
Having been awarded the prize, the tilapia ice cream will grace the global events of SIAL such as in Paris in October; Jakarta in November, Abu Dhabi in December, and Canada and China, in May 2017.
Tilapia in your ice cream? Now, you can, & the product is definitely world class. https://t.co/pC0TNSZXru pic.twitter.com/ZOG1cQq4Y7
— dostpcaarrd (@dostpcaarrd) August 10, 2016
SIAL is the world's largest food innovation exhibition, which aims to inspire people participating in the food sector to come out with ingenious products. The tilapia ice cream bested 350 exhibitors from 25 countries from all over Asia.
According to the press release published by DOST-PCAARRD, the ice cream is basically made of tilapia fillet, all purpose cream, condensed and fresh milk and chopped walnut and diced cheese.
Contrary to what you might think, the tilapia ice cream does not have the fishy smell and aftertaste, thanks to the great thinking minds of professor Rana Vera Cruz of the College of Home Science and Industry, Terese Abella and Ravelina Velasco of the CLSU Freshwater Aquaculture Center who developed the flavor.
Want to experience the unique flavor? The ice cream is currently being sold at Chives Cafe and Patisserie housed in CLSU. They also serve tilapia ice cream sansrival, tilapia ice cream praline crunch (with caramelized tilapia flakes) and tilapia ice cream sandwich. - Alixandra Caole Vila
