Protein or pickled garlic? What's new in ice cream

I'm at the research and development centre of the world's biggest publicly listed ice-cream maker, Magnum. Near Bedford in the UK, it's where the company's researchers dream up new recipes and develop their production processes. What really catches my eye is a pale yellow glow in the corner of the room. The light emanates from a glow-in-the-dark ice lolly.

There's a constant battle in ice cream to come up with new flavours and to keep costs down.

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