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Ear to the Ground

Low-Fat Ice Cream Uses Cloned Fish Blood Proteins

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Posted on Jul 27, 2006

Appetizing news from the N.Y. Times: “New industrial processes, including one that involves a protein cloned from the blood of an Arctic Ocean fish, have allowed manufacturers to produce very creamy, dense, reduced-fat ice creams with fewer additives.”
Yum.


N.Y. Times:

In its quest to create ice cream as voluptuous as butter and as virtuous as broccoli, the ice cream industry has probed the depths of the Arctic Ocean, studied the intimate structures of algae and foisted numerous failures on the American public.

?I have tried them all as they came down the pike: dairy-free, fat-free, sugar-free; with tofu, yogurt, rice, whatever,? said Linda Calhoun, a teacher who lives near Flagstaff, Ariz., cataloguing the disappointments she has tasted over the years. ?They always make me sad.?

For Americans who spend each summer wrestling with temptation, there is fresh hope in the freezer case. New industrial processes, including one that involves a protein cloned from the blood of an Arctic Ocean fish, have allowed manufacturers to produce very creamy, dense, reduced-fat ice creams with fewer additives. The new products appeal to those who have acquired a taste for superpremium high-fat ice cream but cannot stomach its fat content.

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By G.Anderson, July 27, 2006 at 12:40 pm Link to this comment
(Unregistered commenter)

How can the consumer tell which products contain, genetically modified arctic fish blood, or GMAFB?

Just give me good old fashioned fat, and stop tampering with the genes of every plant an animal on the planet, including the human race, how crazy is that.

God only knows what happens to the health of people that eat this stuff, are they trading heart disease and obesity, for something much worse later on?

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By C Quil, July 27, 2006 at 11:57 am Link to this comment
(Unregistered commenter)

Have some lovely, luxurious, rich ice cream - but not tubs of the stuff, and not every day. Before freezers, people couldn’t keep vats of the stuff hanging around the house. It required a walk to the dairy or store, which also helped a bit with burning it off.

Take a look at an ice-cream scoop from 50 years ago. They are lurking in kitchen drawers all over the land, I’m sure. That scoop, a hemisphere about two inches across, was a serving of ice cream. If you were feeling reckless, or if you were young, you could have a double scoop.

Now look at what passes for a serving of ice-cream today. You practically need a fork-lift to get it out of the store.

Take the exquisite pleasures of life in small doses and savour every molecule - and that goes for everything.

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