Ice structuring proteins (ISP) are naturally occurring proteins and peptides, which are found in a variety of living organisms (such as fish, plants, insects). ISP protect them from damage to tissues in very cold conditions by lowering the temperature at which ice crystals grow and by modifying the size and shape of ice crystals.
Sourcing ISP from nature is not sustainable or economically feasible. The applicant, Unilever, therefore proposes to market a preparation of ice structuring proteins which will be obtained from the fermentation of a genetically modified food grade yeast (Saccharomyces cervisiae) in sealed vessels.
The applicant intends to use its ISP preparation in edible ices in order to influence the formation of ice structure during manufacture. The term 'edible ices' encompasses ice cream, including dairy ice cream, milk ice, water ice, fruit ice, sorbets, frozen desert and any similar products such as ice smoothies and products for which edible ice is a component. The level of ISP in edible ices will not exceed 0.01% by weight.
Approval is sought under Novel Foods Regulation (EC) No. 258/97.
Before any new food product can be introduced on the European market, it must be rigorously assessed for safety. In the UK, the assessment of novel foods is carried out by an independent committee of scientists appointed by the Food Standards Agency, the Advisory Committee on Novel Foods and Processes (ACNFP).
Following an initial public consultation period and the discussion of this application by the ACNFP at its meetings between July 2006 and July 2007, the Committee has formulated a positive initial opinion on this ice structuring protein preparation derived from a GM baker’s yeast and a factsheet explaining the assessment of this novel food ingredient.
In April 2009 Unilever was granted authorisation to market Ice Structuring Protein type III HPLC 12 in the EU by Commission Decision 2009/344/EC