Peruvian students present yacón-based ice cream at U.S. scientific congress

Students from Peru's National Agrarian University La Molina (Unalm) have created an innovative ice cream using the Andean tuber yacón, presenting their findings at a scientific congress in the United States. This low-calorie dessert incorporates yacón syrup, which replaces some sugar, offering sweetness with fewer calories and prebiotic benefits.

The project, developed by students Ronal Lopinta, Kelly Ocampo, Amy Chuco, and Gianella Espinel, aims to harness Peru's rich biodiversity for healthy food solutions. "We have studies with international impact that leverage the country's resources to respond to challenges such as healthy eating and agri-food innovation," said Unalm Rector Alberto Barrón López.

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We have studies with international impact that leverage the country's resources to respond to challenges such as healthy eating and agri-food innovation.

According to Unalm, the yacón syrup is rich in fructooligosaccharides, which promote the growth of beneficial gut bacteria. The ice cream also includes encapsulated probiotic bacteria. Espinel highlighted Peru's "unique opportunity" to develop high-value healthy foods from yacón.

Further research will focus on the viability of the probiotics, consumer acceptance tests, and industrial scaling to assess commercial potential. The university sees this as a way to create innovative agri-food products from native resources.

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Peru has "a unique opportunity" to drive the development of healthy foods from yacón, due to its potential for generating high-value-added products.