| Source: Nestlé S.A.
Nestlé is using the same specialised technology avalanche experts use to study snow to improve the quality of its ice cream.
The company's scientists are working with the Institute for Snow and Avalanche Research in Switzerland to examine the microscopic ice crystals found in both snow and ice cream.
Read the full story: www.nestle.com/Media/NewsAndFeatures/Pages/ice_cream_avalanche.aspx
More Nestlé news: www.nestle.com
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