University of Utah: Fish-inspired antifreeze protein mimic prevents ice crystals in frozen foods
13 Nov 2025 | University of Utah
Researchers at the University of Utah, US, have developed a synthetic antifreeze protein using peptides. The protein prevents ice crystals in frozen foods, supporting food safety and nutritional quality. Lead researcher Jessica Kramer discusses the “inspired by nature” approach — highlighting how it differs from current methods for preventing freezer damage. She also tells us about the team’s plan to commercialize these molecules that mimic the natural antifreeze protein found in fish blood.
