A LOW-fat ice cream using DNA from an eel-like fish has been developed by scientists.
A protein created from the blood of the North Atlantic ocean pout could cut the fat content, reduce calories by 30 per cent and alter the genetic make-up of ingredients without affecting taste.
It is already used in some US ice creams and is being developed here by Unilever.
A spokesman said: "People want lower fat products but don't want to sacrifice taste."
3 comments:
The Japanese have been eating these (editorial comment to follow) disgusting ice creams for years, apparently.
Not just eel, but octopus, lettuce, and horseflesh - with "meaty chunks".
I'm sticking to Blue Bell.
Jeez...and I wince at the mention of garlic ice cream at the Gilroy Garlic Festival.
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