Novel foods approval for ice cream ingredient

The European Commission has granted novel foods approval for Ice Structuring Protein (ISP), an ingredient used in ice cream to reduce fat content and improve stability.

The novel foods application was made in 2006 by Unilever, which already sells products containing the ingredient in the US, Australia and Mexico. According to the company, which will start using the ingredient in some of its ice creams sold in Europe in 2010, ISP can help reduce the fat and calorie content of products by up to 50 per cent. Its goes on to say that ability to improve the stability of ice cream also allows for a higher fruit content, an improved taste, better structure and slower melting. All products containing ISP will include ‘ISP’ in the ingredients list and information.