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By Kevin Phillips
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Tag: Double-churned

Low-Fat Ice Cream Uses Cloned Fish Blood Proteins

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.

Posted on Jul 27, 2006 READ MORE


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