Tuesday, August 01, 2006

Time to get out the ice cream maker

You know, if you are going to eat ice cream. Eat ice cream. Not cloned fish protein. That's not ice cream. There is so much to be said for eating well, as well as in moderation. Below, from a NYT article:

"Almost all commercial ice creams contain industrial ingredients that mimic the luxurious effects of butterfat and egg yolks: some are natural, like carrageenan, extracted from algae plentiful in the Irish Sea; others are synthetic, like mono- and diglycerides.

But using new technologies can be risky for manufacturers. The other new method for making supercreamy ice cream was caught up last month in the global debate over genetically modified foods. In June, Unilever, the Anglo-Dutch conglomerate, applied to Britain’s Food Standards Agency for permission to use a new ingredient in its frozen desserts — a protein cloned from the blood of an eel-like Arctic Ocean fish, the ocean pout.

Instead of extracting the protein from the fish, which Unilever describes as “not sustainable or economically feasible” in its application, the company developed a process for making it, by altering the genetic structure of a strain of baker’s yeast so that it produces the protein during fermentation.

This ingredient, called an ice-structuring protein, has been approved by the Food and Drug Administration and is used by Unilever to make some products in the United States, like some Popsicles and a new line of Breyers Light Double Churned ice cream bars."

No comments: