Central Luzon State University (CLSU) won the Gold Award at the Salon International de L’Agroalimentaire (SIAL) Innovation for its project, Daerrys Tilapia Ice Cream.
The Tilapia Ice Cream won at the world’s largest food and beverage exhibition for being the most novel dessert among entries from 350 exhibitors from 25 countries.
The Tilapia Ice Cream, which uses tilapia fish fillet, all purpose cream, condensed and fresh milk, diced cheese, and chopped walnut, has a line of flavors that include Original Flavored Tilapia Ice Cream, Tilapia Ice Cream Pops, Tilapia Ice Cream Sandwich, and Tilapia Sansrival.
The flavor was a result of the study of the team led by CLSU Hospitality Management Department Chair Dana D. Vera Cruz, and the recipe developed from the idea of CLSU
President Dr. Tereso A. Abella. The product name, Daerrys, was coined from the combination of the proponents’ nicknames, Dana and Terry.
In a media report Vera Cruz said although the dessert uses tilapia flakes, “Our tongue can feel the flakes but there’s no aftertaste of fish.”
The tilapia ice cream was a response to the challenge issued by the university president to create dishes using the meat of the African freshwater species, added the CLSU professor.
The tilapia ice cream has undergone development since it was first presented during the university’s College of Home Science and Industry exhibit in 2011.
The SIAL gold awardee will be presented in SIAL networks in Paris, Canada, Indonesia, China and the Middle East.
The CLSU Tilapia Ice Cream is available at the university’s Chives Café and Patisserie.
