In addition to new evidence that stevia has no impact on gut microbiota, the company showcased coating fats, cocoa powders, and pink Himalayan salt solutions.
The company will develop a yeast-based solution with support from the food industry, and the Canadian government in the form of grants and accelerator programs.
The sundae bar will feature two ice cream flavors, along with toppings such as pink whipped cream, rainbow sprinkles, cookie crumbles, gummies, and fruit sauce.