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What's better than a scoop of ice cream on a hot summer day? How about one that doesn't melt into a sticky puddle within minutes? That, believe it or not, could soon become a reality thanks to the ingenious scientists at the Universities of Edinburgh and Dundee.

The secret behind this amazing ice cream that could hit grocery shelves within three years, is a naturally occurring protein called BsIA (Bacterial Surface Layer A). Present in foods like Natto, a Japanese breakfast made from fermented soybeans, it is extracted from the Bacillus subtilis bacteria. The scientists who revealed the exciting news on August 31, say that the microorganisms use the BsIA protein to encase and protect their colonies.