Unilever plans to introduce a manufacturing step using an extracted fish protein, already used in the US, to make low-fat ice creams for the UK market upon approval from authorities.
The food company, which owns the Wall’s, Magnum and Carte D’or brands, will first need permission from the UK’s Food Standards Agency (FSA) for the technology, which uses genetically modified processes to make the protein in large sealed vats from modified yeast.
The protein, taken from a deep sea eel-like pout, reduces melting points during the manufacturing process meaning less cream is needed and thus reducing the calorific content.
Unilever spokesperson William McIntosh told just-food: “We are seeking approval from the FSA for use of this technology, and are looking to introduce this to ice cream products. But we must go through a procedure of approval first and it is a rigorous one.”