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.”