Monday, June 26, 2006

Ummmmmmm, Eeeel.

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:

Jeff Meyerson said...

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".

Bill said...

I'm sticking to Blue Bell.

Writeprocrastinator said...

Jeez...and I wince at the mention of garlic ice cream at the Gilroy Garlic Festival.