Regulators say they need more information before they can give Unilever the green light to sell products made using a genetically modified (GM) fish 'anti-freeze' protein in Europe.
The UK-based Advisory Committee for Novel Foods and Processes (ACNFP) recently received an application from Unilever to use the sort of ice structuring proteins (ISPs) that protect fish, plants and insects from tissue damage in extreme cold, in a range of low-fat ice creams and other products for the European market.
The ISPs help produce near zero-fat ice creams by influencing the formation of ice structure during manufacture to create a creamier taste and texture without fat. They also allow for “products with more intense flavour delivery, a wider range of novel textures and more intricate shapes”, claimed Unilever.
However, at a meeting late last month, the ACNFP agreed that further clarification on several points was required before it could make any recommendations about the ISPs as novel food ingredients, said a spokeswoman. “They will look at this again at their next meeting on September 21.”
The novel ingredient, which has been heavily criticised by the anti-GM lobby, would be based on an ISP derived from GM yeast, said Unilever. However, no GM material would be present in the final product.
The ACNFP's apparent caution was welcomed by the anti-GM lobby group the Independent Science Panel, which claimed that the ISP could potentially cause inflammation.
The panel, which has contacted the ACNFP to outline its concerns, questioned whether the cursory studies on allergenicity, carried out by Unilever, were adequate to rule out allergy and other immune reactions in the tens of millions of people that would consume the ice cream.
Although the ISP is already used in ice cream in several markets including the US, Australia and New Zealand, Unilever will need to gain approval under the Novel Food Regulation to get the green light for distribution in Europe.