University of Wisconsin.(Last Licks)

Ice Cream Reporter, December, 2003

* The Wisconsin Ag Connection reports that Prof. Bob Bradley of the University of Wisconsin is working to create a lactose-free, no-carbohydrate ice cream with no sugar "in an effort to help fight what has become an epidemic in the United States--obesity." Lactose is the natural sugar in dairy products, as well added sugar.

Bradley is replacing the lactose with a no-calorie substitute 600 times sweeter than sugar. While giving up its carbs, the ice cream will still be high in both fat and calories. The Ag Connection quotes Bradley as saying: "The Atkins diet is going to love this one."