Before everyone gets themselves in a uproar, I think some clarification is in order.
The article states that “a protein cloned
from the blood of an eel-like
Arctic Ocean fish
, the ocean pout” is used.
It also says that, “Instead of extracting the protein from the fish, Unilever developed a process for making it, by altering the genetic structure of a strain of baker’s yeast so that it produces the protein during fermentation.
This ingredient, called an ice-structuring protein, has been approved by the Food and Drug Administration.”
In other words, no eels or eel-like fish or eel products are used in the manufacture of any ingredient of the ice cream!A strain of baker's yeast is what is used to make the new ingredient.
Note: All emphasis added by me.