The first ultra-low fat frozen food products containing 'anti-freeze' ice structuring proteins (ISPs) will be launched in Europe in 2009, Unilever has predicted.
Unilever's ISP, which is made using genetically modified yeast, can produce near-zero fat ice creams and other frozen dessert products by influencing the formation of ice crystals during manufacture to create a creamy taste and texture without fat.
It also allows the formulation of "products with more intense flavour delivery, a wider range of novel textures and more intricate shapes", claims the firm.
Although Unilever is already using its ISP in the US, Australia and New Zealand, it has had to gain approval under the Novel Food Regulation to use it in Europe.