CLSU’s tilapia ice cream bags international award

Daerrys Tilapia Ice Cream won the Salon International de L’Agroalimentaire (SIAL) Innovation Gold Award during the SIAL ASEAN Manila 2016 at the World Trade Center, Pasay City, Manila.

A project of the Central Luzon State University (CLSU), the Tilapia Ice Cream was selected among 350 exhibitors from 25 countries.

Made with tilapia fillet, all purpose cream, condensed and fresh milk, chopped walnut, and diced cheese, Tilapia Ice Cream has no fishy smell and aftertaste. The flavor was a result of the study of Assistant Professor Dana D. Vera Cruz. The recipe was developed from the idea of Dr. Tereso A. Abella. The product name, Daerrys, was coined from the combination of the proponents’ nicknames, Dana and Terry.

The Tilapia Ice Cream line includes Original Flavored Tilapia Ice Cream, Tilapia Sansrival, Tilapia Ice Cream Pops, and Tilapia Ice Cream Sandwich.

As recipient of the Innovation Gold Award 2016, Tilapia Ice Cream will be showcased in the SIAL networks in Paris, Canada, China, Middle East, and Indonesia.

The event was organized by the Comexposium Group and Manila Foods and Beverages Expo (MAFBEX), and is part of the SIAL Network, the world’s largest food and beverages exhibition network.

In support of product development using tilapia, the Department of Science and Technology (DOST) funded the National Tilapia S&T Program, which was then monitored by the Inland Aquatic Resources Research Division (IARRD) of the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the DOST (DOST-PCAARRD).