Arctic Eel Ice Cream

RE: Arctic Eel Ice Cream (mayor al)

Sun, 30 Jul 2006 19:40:24 GMT

Make mine a double scoop ButterKrunch & Mocha Chip with some Hot Fudge topping to bury any eel-like clone materials that might show up!

RE: Arctic Eel Ice Cream (Greyghost)

Sun, 30 Jul 2006 18:23:33 GMT

I think my only hype here was leaving out eel-like fish. How stupid of me, Who would not love an eel-like fish cloned blood protein in their ice cream? The genetically modified yeast only makes it better and more natural too. What could be better than GMO yeast cloned from eel-like fish in ice cream? Never mind they do not tell you these things on the label. You have no right to know and this is the real issue.

RE: Arctic Eel Ice Cream (6star)

Sun, 30 Jul 2006 17:21:05 GMT

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.

Arctic Eel Ice Cream (Greyghost)

Sun, 30 Jul 2006 16:02:52 GMT

I scream, you scream, we all scream for... eel cream?

According to todays Dining and Wine Section of the NY Times major manufacturers are using a protein cloned from the blood Arctic eels to produce many of their low fat flavors. In the US manufacturers are not required to disclose the slippery new substance in the ice cream and they do not disclose the fact to consumers. Hmm...I wonder why?

Here is a link to the article.

http://www.nytimes.com/2006/07/26/dining/26cream.html?ref=dining

What are your thoughts on this brave new world of ice cream?