Printer Friendly

GM-produced fish protein key to low-fat ice cream.

They're putting fish in ice cream--not! But the folks at Wall's Ice Cream in the UK indeed are trying to get permission to use GM technology to produce a low-fat ice cream based on a blood protein found in a fish called pout.

It seems the pout protein can lower the temperature at which ice crystals form, meaning less cream or fat is needed in the final product. The UK Food Standards Agency is consulting on whether to allow the technology, which is already approved in the US.

The eel-like pout fish lives at the bottom of the North Atlantic and is able to survive extremely low temperatures, due to a naturally occurring protein in its blood called an ice-structuring protein. But rather than extracting the protein from the fish--which Unilever said would be "not sustainable or economically feasible"--the company has developed a way of making the protein in the factory.

The process uses genetically modified yeast to make the protein in large sealed vats. The ingredient is already used in the production of some other foods, including cheese.
COPYRIGHT 2007 E.W. Williams Publications, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2007 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:ICE CREAM SCOOPS
Publication:Quick Frozen Foods International
Date:Jan 1, 2007
Previous Article:CoolBrands in major shakeup to get out from under debts.
Next Article:CoolBrands teams up with the Incredibles to roll out sweet edibles and action mask.

Related Articles
Ice cream man. (Food chemistry: states of matter).
Living large: the scoop on ice cream shops. (Cover Story).
Tate & Lyle launches Ice Cream Rebalance[TM] 500.
Extreme ice cream.
Unilever closer to approval for fish-cooled ice cream.
Ice cream sandwiches, other dog treats exploit new niche in frozen food market.
Pressure-modified whey protein concentrate may have little impact on ice cream flavor.
Baskin-Robbins introduces first its soft serve.
Whey protein isolate can influence rheological properties of reduced-fat ice cream.

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters