Studying Avalanches And Ice Cream

BBC:

Samples of ice cream have been scanned with an X-ray machine more typically used to study the ice crystals which are key to avalanche formation.
Nestle is hoping to reveal the exact conditions under which ice crystals merge and grow.
When the crystals get big enough they change the texture of ice cream and alter how it feels when it is eaten.
The study of ice crystal formation has been carried out with the help of scientists at the Institute for Snow and Avalanche Research in Davos, Switzerland.
The X-ray tomography machine at the institute is one of the few that can take images of tiny structures at sub-zero temperatures.
"Previously, we could not look inside ice cream without destroying the sample in the process," said Nestle food scientist Dr Cedric Dubois.
Via the research, summarised in a paper published in the journal Soft Matter, Nestle hopes to find a way to combat the gradual degradation of taste ice cream often suffers. As with many foods, the structure of ice cream is the key to the way it tastes.

X-raying ice cream.  Never thought of that.  Why don't they study why vanilla is the best?