SLIDESHOW: Low Temperature Freezing Ice-cream
How about an ice-cream with 50% of the fat but 100% of the taste and texture?
Nestlé have managed to achieve just that by using a patented low temperature freezing technology.
How about an ice-cream with 50% of the fat but 100% of the taste and texture?
Nestlé have managed to achieve just that by using a patented low temperature freezing technology.
Find out how in the slideshow.