date:Oct 30, 2019
e campaign.
It is hoped consumers will have a stab at creating their own version, which, the researchers say, is rich in Vitamin A and boasts around 40% less sugar than regular ice cream.
This type of food innovation is an important strand of our research at Abertay, where we have a strong focus on finding novel ways to repurpose and reuse waste items, said Lecturer Dr Jon Wilkin.
Weve used every edible part of the pumpkin to create this ice cream, including the seeds, which weve roasted and