Kimputer's Weblog

Quote from the NY Times:

Almost all commercial ice creams contain industrial ingredients that mimic the luxurious effects of butterfat and egg yolks: some are natural, like carrageenan, extracted from algae plentiful in the Irish Sea; others are synthetic, like mono- and diglycerides.

Well, that much I already knew. I hate the synthetic taste of it.

But using new technologies can be risky for manufacturers. The other new method for making supercreamy ice cream was caught up last month in the global debate over genetically modified foods. In June, Unilever, the Anglo-Dutch conglomerate, applied to Britain’s Food Standards Agency for permission to use a new ingredient in its frozen desserts — a protein cloned from the blood of an eel-like Arctic Ocean fish, the ocean pout.

THIS though, is plain horrific. Everything fish, including eel, is just eew. I think I’ll be suing them soon.