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[eub]

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.
[...]
“Ice-structuring proteins protect the fish, which would otherwise die in freezing temperatures,” said H. Douglas Goff, professor of dairy sciences at the University of Guelph in Ontario. “They also make ice cream creamier, by preventing ice crystals from growing.”

Comments

[jadine.livejournal.com]

That's awesome. I can see where people are freaking out about it, but I think that's a good kind of genetic engineering.

[beaq.livejournal.com]

Iceworm brand ice cream.

[hattifattener]

I have a hard time believing that some sort of (non-GM) fish goo hasn't made it into ice cream previously.

Yeah, I think this counts as the good kind of GM. Actually, I don't have a problem with GM foods at all; I have a problem with Monsanto. (BTW, glycosphate is out of patent these days.)

I want to see vat-grown hagfish slime! It's good for baking, so you can just insert the gene into the same yeast you're baking with...

[eub.livejournal.com]

I want to see soy sauce engineered with that special arctic-fish hemoglobin that operates better at low temperatures.