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."


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.