GM Ingredient in Ice Cream Provisionally Approved in UK

UK’s Food Standards Agency (FSA) has given provisional approval for the use of ice structuring proteins (ISP) produced by genetically modified baker’s yeast in ice cream manufacture. ISPs are naturally occurring proteins that protect fishes, plants and some insects from cold conditions by inhibiting the growth of ice crystals in their tissues. When used in the manufacture of ice cream or other frozen products, it prevents the formation of large ice crystals, allowing reduction in fat and sugar content without altering the product’s texture. The application was submitted by the food company Uniliver.  

Uniliver looked at the possibility of obtaining ISP from the ocean pout, a cold water fish, but they decided that it was not sustainable and economically feasible. They therefore developed a genetically modified Saccharomyces cerevisiae line carrying a synthetic isp gene. The GM yeast is fermented under controlled conditions in sealed containers.  

FSA’s descision, as directed by the Advisory Committee on Novel Foods and Processes (ACNFP), will be forwarded to other European Union Member States for further comments. Uniliver’s ISP preparation has already been authorized for use in the US, Mexico, Australia, New Zealand, Indonesia and the Philippines.  

For details read the press  release at http://www.acnfp.gov.uk/assess/fullapplics/isp or http://www.food.gov.uk/news/newsarchive/2007/jul/isp