FSA News item, 2 April 2007
The Agency is consulting on the initial draft opinion, by independent experts, on the use of an ice structuring protein preparation as a novel food ingredient.
Ice structuring proteins (ISPs) are naturally occurring proteins and peptides, which are found in a variety of living organisms (such as fish, plants and insects). ISPs protect these organisms from tissue damage in very cold conditions by lowering the temperature at which ice crystals grow and by changing the size and shape of the ice crystals.
The applicant, Unilever, wants to use ISPs in ice creams and similar products to influence the formation of ice structure during their manufacture.
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 March 2007, the committee has formulated a draft initial opinion on this novel food ingredient. Any comments should be sent to the ACNFP Secretariat by 16 April 2007 and will be passed to the committee before it finalises its opinion on this novel food ingredient.
The following is taken from the ACNFP web site and provides some more details
Ice structuring proteins
June 2006. Application from Unilever to approve an ice structuring protein preparation as a novel food ingredient. Under evaluation.
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 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 discussion of this application at the July and September 2006, January and March 2007 meetings of the ACNFP, the FSA has formulated a draft opinion on this novel food ingredient. Any comments on this draft opinion should be sent to the ACNFP Secretariat by Monday 16 April 2007.