Unilever closer to approval for fish-cooled ice cream.

Ice Cream Reporter, April, 2007

Low fat ice-cream made using a genetically modified (GM) yeast has been given preliminary approval by the Food Standards Agency (FSA) of the United Kingdom. The approval, though far from final, is seen as a victory for Unilever, which applied for permission to market the ice cream last year. The next step calls for the FSA to solicit commentary from the public before it reaches a final decision.

The ice cream uses ice-structuring proteins (ISPs), which are naturally occurring proteins and peptides found in living organisms such as fish. The ISPs protect the fish from tissue damage in very cold conditions by modifying the size and shape of ice-crystals. Unilever claims that by using its artificially produced version of the protein it can create ice creams and...

Premium Content Partnership | HighBeam Research provides an in-depth online archive library of reference works. HighBeam Research

 

BNET TalkbackShare your ideas and expertise on this topic

Please add your comment:

  1. You are currently: a Guest |
  2.  

Basic HTML tags that work in comments are: bold (<b></b>), italic (<i></i>), underline (<u></u>), and hyperlink (<a href></a)

advertisement
  • Click Here
  • Click Here
  • Click Here
advertisement
Click Here